Tri Tip Enchilada Roast Or 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.

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.

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 ROAST

Steps:

• Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
• Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
• Place meat in the prepared roasting pan.
• Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

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.