Cheesy Poblano Beef Tri Tip With Chili Lime Rice No Prep Quick Cook Recipes

THE BEST BEEF TRI-TIP

Steps:

• Preheat the oven to 225 degrees F (110 degrees C).
• Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
• Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
• Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
• Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
• Mix beef broth in with the pan drippings and drizzle over the slices.

MIA'S SLOW COOKER TRI-TIP

Steps:

• Cut well trimmed tri-tip into 4 inch chunks and place into slow cooker.
• Rub meat with New Mexico Powdered Chile and Cumin.
• In large bowl stir Rotel Tomatoes, Pot Roast Seasoning, Crushed Red Peppers, and Diced Onions until seasoning is well blended.
• Pour tomato mixture over meat and stir to coat meat.
• Cook on high for 5 hours.
• Shred cooked meat with 2 forks in slow cooker.
• Remove shredded meat with a slotted spoon leaving juice in slow cooker.
• Meat can be used in tacos or served on a plate with beans and rice.
• Enjoy from my kitchen to yours.
• Your comments and suggestions will be greatly appreciated.