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!
This recipe is very similar to the one I cook during the first episode of my tv show The Great American Recipe. Now you can make them at home next taco night!
What is Tri-Tip?
Tri-tip is a triangular-shaped, flavorful and tender cut of beef that comes from the bottom sirloin and is often associated with California cuisine, particularly Santa Maria Style barbecue.
Tri-Tip is typically seasoned, then grilled or roasted and served in thin slices with salsa that resembles pico de gallo, and with beans as side dishes.
Twenty, thirty, or maybe forty years ago now, if you lived anywhere outside the Central Coast of California, you likely would have received a blank stare from your butcher if you had asked for this cut. This may still be true in some places, because it's a very local cut.
What I can tell you for sure is there are more places that have heard of it now than did then.
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Tri Tip Doneness
Its fat content is generally lower than other cuts of beef and you don't want it to get tough. So, once you get a good sear on all sides, cook it low, and don't overcook it.
When BBQing around here, that means, once the sear is on, the grill is raised quite a ways above the oak pit coals, and the smoke is as much a part of the flavor profile as the rub.
Medium rare to medium is the perfect doneness for this particular cut.
Remember the tri-tip roast will continue cooking as it rests. And please let it rest for at least 10 minutes before slicing into it. I'll be first to admit, it's hard to wait! Oh, and always cut across the grain
Because of its distinctive triangular shape, the tapered end tip will be perfect for those who just have to have their meat more medium to well done. Maybe that's why it became so popular here, all preferences could be satisfied with one cook.
Mexican Tri Tip Rub
Combining American flavors with Mexican flavors is one of my favorite pastimes.
This dry rub balances traditional seasonings like garlic salt, onion powder and black pepper with some of my own, like ancho chili and Mexican oregano, but I love how the two balance out to the perfect blend.
You can find ancho pepper powder online and in almost any grocery store.
Tortillas and Toppings
Any tortilla size will do, as long as it is made from corn, rather than a flour tortilla. We prefer taco-size, they are smaller, as you can see in the photo below, and they are fun to eat.
Heat them up on a comal or skillet, but if you have a gas range, carefully warming them up on an open flame is amazing, too, if you want to give them a slight char around the edges.
The meat is delicious in and of itself, but with the toppings, the flavor profile takes them to a whole new level.
The lettuce adds a fresh and crispy crunch, the pickled red onion and lime juice add bright acidity, and the queso fresco and avocado salsa add creaminess and chili spice.
More Taco Ideas
If you're a taco lover, try these chorizo tacos with roasted onion, beef tacos barbacoa style, parrillada steak tacos or shrimp tacos. Or, have you ever tried miner's tacos? You're in for a treat.
Tri Tip Tacos
12 portions (3 tacos each)
Ingredients
For the Meat
- 1 (2 lbs) tri-tip steak
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon ground pepper
- 1 tablespoon Mexican dry oregano
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ancho pepper
- 3 tablespoons olive oil
For Serving
- 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 (approx 4 inches / 10 cm in diameter)
- 4 large limes
- Fresh cilantro
Utensils
- 1 small baking sheet pan with sides
- Small bowl
- Measuring spoons
- Cast iron pan or Dutch oven
- Tongs
- Cutting Board
- Meat thermometer
- Aluminum foil
- Knife
- Salad spinner
- Serving spoons
Process
Take the meat out of the refrigerator before you start prepping. Bringing the meat to room temperature is important for the meat to cook evenly.
Prepare the pickled red onions.
Mix the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne pepper, and ancho pepper until combined.
Place 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.
Now 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.
Pre-heat the oven to 200 °C / ~400 °F.
Heat 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.
Immediately 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).
While 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.
When 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.
Serving the Tri Tip Tacos
With a sharp knife, slice the meat across the grain and chop it into thin pieces.
Warm 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.
Accompany with Hibiscus Agua Fresca or Lime Agua Fresca, and a bowl of beans on the side.
Buen provecho!
Print out the Tri-Tip Taco Recipe
Tri Tip Tacos
Ingredients
For the Meat
- 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
- ½ teaspoon cayenne pepper
- ½ teaspoon ancho pepper
- 3 tablespoons olive oil
For Serving
- 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
Utensilios
- 1 small baking sheet pan with sides
- Small bowl
- * Measuring spoons
- Cast iron pan or Dutch oven
- Tongs
- Meat thermometer
- Aluminum foil
- Salad spinner
- Serving spoons
Instructions
- Take the meat out of the refrigerator before you start prepping. Bringing the meat to room temperature is important for the meat to cook evenly.
- Prepare the pickled red onions.
- Mix the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne pepper, and ancho pepper until combined.
- Place 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.
- Now 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.
- Preheat the oven to 200 °C / ~400 °F.
- Heat 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.
- Immediately 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).
- While 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.
- When 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.
Serving the Tri Tip Tacos
- With a sharp knife, slice the meat across the grain and chop it into thin pieces.
- Warm 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.
- Accompany with Hibiscus Agua Fresca or Lime Agua Fresca, and a bowl of beans on the side.
Nutrition
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