Southwest Tri-tip Tacos with Grilled Hatch Chiles

Serves:
6
Cook Time:
30 - 60 min
Skill:
Beginner
Method:
Grilled
Food:
Beef

Ingredients

How many people are you serving?

e

  • Main

Tri-tip is a beloved grilling staple in California, known for its perfect balance of beefy flavor and rich marbling. Its versatility shines in these Southwest Tri-Tip Tacos, where the bold flavors of a smoky southwest seasoning meet the heat of grilled Hatch chilis. Topped with a good char, these tacos bring that classic Tex-Mex flair to the table.

Instructions

  1. 01

    The night before, pat the tri-tip dry and apply southwest seasoning. Place it on a wire rack, uncovered in the fridge overnight to dry brine. This will allow the moisture to be drawn off the surface to produce a better char when grilling.

  2.  

  3. 02

    Set up the Akorn for high heat searing and sear the meat for two minutes a side, rotating 90⁰ halfway through each side.

  4.  

  5. 03

    Next, put in the Smokin' Stone and adjust the vents to get the heat down to around 350⁰ and cook the tri-tip indirectly for 40-45 minutes or until it hits your desired doneness.

  6. 04

    Take the roast off to rest for at least 10 minutes before slicing against the grain.

  7.  

  8. 05

    While The tri-tip is resting, grill the chiles over direct heat on each side until they start to blister and char.

  9. 06

    Construct your tacos with meat, onion, chiles, cilantro, salsa, lime juice, and enjoy!