Tri Tip Enchilada Roast Or Tacos Recipes

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.

SANTA MARIA-STYLE TRI TIP ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk kosher salt, black pepper, granulated garlic, onion powder, oregano, cayenne pepper, rosemary, sage, lemon pepper, seasoned salt, and beef bouillon together in a small bowl. Sprinkle spice mixture on all sides of roast and rub spices into meat.
• Heat a skillet over high heat. Cook roast in hot skillet until browned, 2 to 3 minutes per side. Transfer meat, fat-side facing up, to a roasting pan. Cover the roasting pan with aluminum foil.
• Roast in the preheated oven until just turning from pink to grey, about 90 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Uncover roast and tent loosely with aluminum foil; let rest for 10 minutes before slicing across the grain.

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.

LEFTOVER STEAK ENCHILADAS

Steps:

• Coat a 9 X 9 baking dish with cooking spray and set aside.
• Coat a medium sized skillet with cooking spray and saute onions until softened.
• Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup).
• Cook until mixture is thickened.
• Add corn kernals and 1 cup of cheese and mix well.
• Spoon 1/4 of the mixture into the center of each tortilla and roll up.
• Place enchiladas seam side down in the prepared baking dish.
• Preheat oven to 350ºF.
• Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese.
• Bake for 15 - 20 minutes or until bubbly.
• Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping.
• If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.

LEFTOVER BEEF ENCHILADAS

Steps:

• Saute the onion & garlic until the garlic is fragrent & the onion is soft.
• Add the sweet peppers for a minute.
• Remove from heat add beef and 1/2 cup taco sauce.
• Spoon about 3/4 cup of the meat mixture down the middle of each tortilla.
• Sprinkle with 1 tbsp of cheese.
• Fold the tortilla sides up so they overlap slightly.
• Place them side by side, seam side down, in a 11x7 baking dish.
• Spoon the remaining Taco sauce over them.
• Spoon the sour cream in a line down the middle.
• Sprinkle with the remaining cheese.
• Bake in 350F degrees oven for about 30 minutes.

TRI-TIP ENCHILADA ROAST OR TACOS

Steps:

• Wash tri-tip off and put in crock-pot.
• Pour enchilada sauce and salsa in crock-pot.
• Cook until meat shreds apart, usually depends on size of tri-tip if medium 7-8 hours or depends on your crock-pot. I keep the setting on high for 6 hours and then simmer for 2 hours.