Daily Hampshire Gazette - Established 1786
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Recipe: South of the Border Shredded Tri-Tip

Hands on: 5 minutes Total time: 14 hours, 10 minutes Serves: 8-10

For marinade:

¼ cup olive oil

4 garlic cloves, crushed

2 tablespoons dried oregano

1 finely chopped chipotle pepper in adobo sauce

Juice from one Mexican or key lime, about 1 tablespoon

1 tri-tip roast about 3 pounds, trimmed

For the tri-tip:

1 large yellow onion, thinly sliced

4 bay leaves

2 poblano chilies, roasted over an open flame until charred all over, then diced

5 garlic cloves, crushed and lightly browned in 1 teaspoon of olive oil. Be careful not to burn garlic.

1 14.5-ounce can fire roasted diced tomatoes

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

½ teaspoon black pepper

For the marinade: Combine oil and garlic in a heat-proof cup and heat in microwave for about 45 seconds on high. Set aside until cool.

Once garlic oil is cool, combine with oregano, chipotle pepper and lime juice. Place in a large zip lock bag and add the tri-tip. Massage the bag so that the roast is completely coated with the marinade paste.

Refrigerate overnight or for at least 6 hours. Remove the marinated tri-tip from the refrigerator about 45 minutes prior to cooking.

For the tri-tip: Place the onion slices and bay leaves on the bottom of the slow cooker.

Combine the rest of the ingredients in a small bowl. Set aside.

Place the tri-tip and marinade on top of the onion and bay leaves. Pour the tomato mixture over the roast. Cover and cook on high for 4 hours or on low for about 8 hours. Tri-tip should be easy to shred when done.

Perfect for burritos or tacos. Shredded tri-tip can be tightly wrapped in plastic and frozen.

Per serving, based on 8: 378 calories (63 percent from fat), 33 grams protein, 1 gram carbohydrates, 1 gram fiber, 26 grams fat (9 grams saturated), 111 milligrams cholesterol, 109 milligrams sodium.

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