Ingredients
-
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
-
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.
-
-
02
Set up the Akorn for high heat searing and sear the meat for two minutes a side, rotating 90⁰ halfway through each side.
-
-
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.
-
04
Take the roast off to rest for at least 10 minutes before slicing against the grain.
-
-
05
While The tri-tip is resting, grill the chiles over direct heat on each side until they start to blister and char.
-
06
Construct your tacos with meat, onion, chiles, cilantro, salsa, lime juice, and enjoy!