Tri Tip Tacos

Tri-Tip Tacos feature all the qualities of great tacos, simplicity, succulence, and satisfaction. They feature a balance of sweet, savory, pungent chili, acid, and umami. Let’s make them!

📝 Ingredients

• 2 lb tri-tip steak
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon ground pepper
• 1 tablespoon Mexican dry oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ancho pepper
• 3 tablespoons olive oil
• Pickled red onions (find the recipe inside this chicken pibil tostadas recipe)
• Avocado green salsa
• 1 iceberg lettuce
• 1 10 oz queso fresco
• 36 street taco size corn tortillas
• 4 large limes
• Fresh cilantro

👨‍🍳 Instructions

1. 1Take the meat out of the refrigerator before you start prepping. Bringing the meat to room temperature is important for the meat to cook evenly.
2. 2Prepare the pickled red onions.
3. 3Mix the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne pepper, and ancho pepper until combined.
4. 4Place the meat on a small baking sheet with sides. With a knife or scissors, cut a little bit of the layer of fat that it has on one of its sides. Don’t remove all of it; a thin layer is important to add flavor and moisture to the meat.
5. 5Now sprinkle the spice mixture all over its surface while rubbing and pressing with your hand so that it adheres well. Rest the meat for another half hour.
6. 6Preheat the oven to 200 °C / ~400 °F.
7. 7Heat the oil in a cast iron pan or Dutch oven. Place the meat, fat side down first, on the hot pan and sear it for 2 minutes per side over medium-high heat.
8. 8Immediately transfer to the oven and bake for 10 minutes per pound or until a thermometer inserted in the center of the meat shows an internal temperature of 55°C / 130°F (medium rare) or 60°C / 140°F (medium).
9. 9While you wait, make the avocado salsa (click on the link above in the ingredients section to get the ingredients and recipe), wash and thinly slice the lettuce, and crumble the queso fresco. Set aside.
10. 10When the meat is done, take it out of the oven, cover it with aluminum foil, and let it rest for 15-20 minutes. The resting period is very important. Please don’t skip it. It continues to cook and captures the juices in the muscle for a more tender result.
11. 11--- Serving the Tri Tip Tacos ---
12. 12With a sharp knife, slice the meat across the grain and chop it into thin pieces.
13. 13Warm tortillas on a comal or skillet. Place a layer of lettuce on top of the tortilla, then add the meat, onions, queso fresco, avocado salsa, and a few drops of lime juice. Garnish with fresh cilantro. Repeat.
14. 14Accompany with Hibiscus Agua Fresca or Lime Agua Fresca, and a bowl of beans on the side.