SHREDDED TRI-TIP FOR TACOS IN THE SLOW COOKER
This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'
Provided by Wendy Stevens
Categories World Cuisine Recipes Latin American Mexican
Time 8h15m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 10.3 g, Cholesterol 105.4 mg, Fat 11.9 g, Fiber 2.2 g, Protein 32.1 g, SaturatedFat 3.8 g, Sodium 206.6 mg, Sugar 2 g
THE BEST BEEF TRI-TIP
I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 2h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g
LEFTOVER BEEF ENCHILADAS
Great way to use left over roast. I usually put in a couple of Chopped Jalapeno peppers but it depends if you like it hot or not
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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