Recipe by Wendy Stevens
"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!'"
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1 (3 pound)
beef tri-tip roast, fat layer left untrimmed
garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning®), or to taste
ground ancho chile pepper
ground black pepper
1 1/2 cups
1 (28 ounce) can
chopped fresh cilantro, or to taste
Amazing and for those who complain about the spiciness of this recipe, cayenne and ancho chiles are hot and this is well known so just don't add them or minimize the amount. You can even substitute your favorite taco seasoning for the seasonings in the recipe to avoid it being too spicy. It seems very rude to give a low rating because you don't comprehend the heat index of specific peppers you are working with.
I could tell this would be spicy so I halved each of the peppers, but even with that modification, 2 bites in and I felt like I was gonna choke. It was almost like someone took a Q-tip and swabbed the back of my throat with cayenne. I admit I'm not a big fan of spicy dishes (I like bold flavor, not super spice), but I honestly thought with my modifications it would turn out okay. I don't know how anyone could eat this dish with full amount of peppers. The one star is for the fact that it is simple to make.
These tacos were AMAZING! Typically, I use recipes with not only more stars but with more reviews, so I felt compelled to write a review voting for this meal! I added half a fresh jalapeno, which gave it a nice kick, but would have been too spicy for children. When all the taco shells were gone, my husband and I used the remainder of the meat to make supreme nachos! Was definitely a great dish & will definitely be used again in our household!
Amazing recipe! Being from Santa Maria myself, just had to try this one and will definitely make it over and over! :)
So deliciously yummy! Loved this. I couldn't find ancho chili to save my life, so I used ground chipotle instead. Only thing I can say is that I found this amount of caynne and chipotle pepper to be too much as a base. I loved it but it was too much for my kids and they like spice. Next time, I will halve the peppers.
Great recipe!sustituted 1/2 bottle of beer for the wine and used a meat rub I had .....so good
I made this when I had a group of people eating and I didn't know when they would all show up. People loved it. I could not find tri tip so I used another less expensive cut of beef. I suspect you could use most any beef. There was way too much liquid for tacos so about an hour before people showed up I drained off most on the liquid into a sauce pot of and reduced in on the stove top. When it had cooked down to a pretty think mix I returned it to the beef and let it all cook on. The sauce is wonderful and it seems a shame not to concentrate the flavors. This was great for a casual party.
I used a 3 lb pork butt because its what I had on hand. I also added a 4oz can of green chilies for more flavor! Its an awesome recipe! The pork fell apart & was so moist!
* Percent Daily Values are based on a 2,000 calorie diet.
Shredded Tri-Tip for Tacos in the Slow Cooker
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 107
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