Slow Cooker Tri Tip Tacos Recipes

SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER

Steps:

• Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
• Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
• Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
• Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

SLOW COOKER TRI-TIP TACOS

Steps:

• The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
• Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub.
• Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes in the liquid.
• Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps.