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  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Marinating Time

    4 to 24 h

  • Grilling Time

    30 to 40 mins

Ingredients
Instructions

the Ingredients

Tri Tip Tacos Kelesy Heidkamp L

Rub

  • Completed step 1 tablespoon ground dark-roast coffee
  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 1 tablespoon ancho chile powder
  • Completed step 2 teaspoons ground cumin
  • Completed step 2 teaspoons kosher salt
  • Completed step 1 teaspoon smoked sweet paprika 

Tacos

  • Completed step 1 tri-tip roast, 2 to 2 1/2 pounds
  • Completed step 1 small poblano pepper, sliced
  • Completed step 1 small red bell pepper, sliced 
  • Completed step 1 small red onion, sliced
  • Completed step 1 tablespoon olive oil

Sauce

  • Completed step 1 cup whole milk European-style yogurt
  • Completed step 2 tablespoons sauce from canned chipotles in adobo
  • Completed step 1 garlic clove, minced or pushed through a press
  • Completed step 1 tablespoon fresh lime juice
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ teaspoon kosher salt
  • Completed step â…› teaspoon freshly ground black pepper

Taco Assembly

  • Completed step 12 corn or flour tortillas
  • Completed step 1 avocado, smashed
  • Completed step 4 radishes, thinly sliced
  • Completed step 1 lime, cut into slices
  • Completed step Cilantro leaves

Special Equipment

  • Weber Deluxe Grilling Basket 

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Mix the ingredients for the rub together in a small bowl.
    Mix the ingredients for the rub together in a small bowl.
    Mix the ingredients for the rub together in a small bowl.
  • Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
    Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
    Coat the tri-tip on all sides with the rub. Cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
  • Prepare the grill for Direct High Heat cooking (500° to 550°F). Allow the grill to preheat for 15 minutes and brush the grill grates clean.
    Prepare the kettle for 2-zone cooking and fully open the top vents to maintain High Heat (450° to 500°F). Allow the grill to preheat for 15 minutes and brush the grill grates clean.
    Place the grill pan on one side of the grill. Set the grill to 550°F. Allow to preheat for 15 minutes and brush the grill grates clean.
  • Whisk the sauce ingredients together in a small bowl and refrigerate until ready to use.
    Whisk the sauce ingredients together in a small bowl and refrigerate until ready to use.
    Whisk the sauce ingredients together in a small bowl and refrigerate until ready to use.
  • Combine peppers and onion in a bowl and toss with oil.
    Combine peppers and onion in a bowl and toss with oil.
    Combine peppers and onion in a bowl and toss with oil.
  • Place the tri-tip on the grill and cook, with the lid closed, for 10 to 12 minutes, flipping halfway through.
    Place the tri-tip on the grill directly over the coals and cook, with the lid closed, for 10 to 12 minutes, flipping halfway through.
    Place the tri-tip on the grill and cook, with the lid closed, for 10 to 12 minutes, flipping halfway through.
  • Adjust the grill to Indirect Medium Heat, (375° to 425°F) and transfer the tri-tip to the section of the grates not over the lit burners. Continue cooking, with the lid closed, until the internal temperature reaches 114°F for medium rare, 10–12 more minutes.
    Transfer the tri-tip to the section of the grill not over the coals, and adjust the vents to cook at Medium Heat (350° to 400°F). Continue cooking, with the lid closed, until the internal temperature reaches 114°F for medium rare, 10–12 more minutes.
    Adjust the grill temperature to 400°F and transfer the tri-tip to the upper rack. Continue cooking, with the lid closed, until the internal temperature reaches 114°F for medium rare, 10–12 minutes more.
  • Remove the tri-tip from the grill, and rest at room temperature indoors for 20 minutes, allowing the temperature to increase to it’s final doneness, around 135°F for medium-rare.
    Remove the tri-tip from the grill, and rest at room temperature indoors for 20 minutes, allowing the temperature to increase to it’s final doneness, around 135°F for medium-rare.
    Remove the tri-tip from the grill, and rest at room temperature indoors for 20 minutes, allowing the temperature to increase to it’s final doneness, around 135°F for medium-rare.
  • While the tri-tip rests, place the grilling basket directly over the heat and preheat for 10 minutes. Add the peppers and onions to the basket and cook until tender, 8–10 minutes, stirring occasionally.
    While the tri-tip rests, place the grilling basket directly over the coals and preheat for 10 minutes. Add the peppers and onions to the basket and cook until tender, 8–10 minutes, stirring occasionally.
    While the tri-tip rests, place the grilling basket directly over the coals and preheat for 10 minutes. Add the peppers and onions to the basket and cook until tender, 8–10 minutes, stirring occasionally.
  • Remove the peppers and onions and add the tortillas. Grill for 1 to 2 minutes, flipping once then wrap in a towel to keep warm.
    Remove the peppers and onions and add the tortillas. Grill for 1 to 2 minutes, flipping once then wrap in a towel to keep warm.
    Remove the peppers and onions and add the tortillas. Grill for 1 to 2 minutes, flipping once then wrap in a towel to keep warm.
  • Cut the roast, across the grain, into thin slices, then cut the slices into bite size strips. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and cut perpendicular to them.
    Cut the roast, across the grain, into thin slices, then cut the slices into bite size strips. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and cut perpendicular to them.
    Cut the roast, across the grain, into thin slices, then cut the slices into bite size strips. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and cut perpendicular to them.
  • Build the tacos by layering the adobo sauce on the tortilla first, followed by onions, peppers, tri-tip slices, smashed avocado, radishes, cilantro, and fresh lime.
    Build the tacos by layering the adobo sauce on the tortilla first, followed by onions, peppers, tri-tip slices, smashed avocado, radishes, cilantro, and fresh lime.
    Build the tacos by layering the adobo sauce on the tortilla first, followed by onions, peppers, tri-tip slices, smashed avocado, radishes, cilantro, and fresh lime.

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