Tri-Tip Tacos
Jun 20, 2022
I wanted to create a dish that represents my past and my present, a perfect pairing of the place where I was born, Mexico, and the place where I live now, San Luis Obispo, California. I’m delighted with the result. Tri-tip is a local specialty of California’s Central Coast and is the centerpiece of a Santa María–style barbecue, where the triangular cut of beef is seasoned with a dry rub, grilled over oak wood, and served in slices with salsa, green salad, and beans. Here, all the flavors of a Santa María barbecue are wrapped up in a street taco.
This recipe from Silvia appears in Episode 1 of Season 1 of The Great American Recipe.
This recipe from Silvia appears in Episode 1 of Season 1 of The Great American Recipe.
- Servings
- Serves 8 (24 tacos total)
- Course
- Entree
Tags
Ingredients
Meat:
- 1 tablespoon celery salt
- 1 tablespoon onion powder
- 1 tablespoon dried minced garlic
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- ½ teaspoon cayenne pepper1 (2-pound) tri-tip steak, at room temperature
- 3 tablespoons olive oil
Pickled onions:
- 1 red onion, thinly sliced
- 1 cup orange juice
- ½ cup white vinegar
- 2 teaspoons salt
- 1 teaspoon dried Mexican oregano
Avocado salsa:
- 1 pound tomatillos
- 3 serrano peppers, stemmed
- ½ white onion
- 1 large bunch cilantro
- 1 teaspoon salt
- 1 medium avocado, peeled and pitted
Tacos:
- 25 (5-inch/taco-size) corn tortillas
- 1 head iceberg lettuce, thinly sliced
- 10 ounces queso fresco, crumbled
- 4 limes, cut into wedges
Instructions
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Preheat the oven to 400 degrees F.
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Mix the celery salt, onion powder, minced garlic, black pepper, oregano, and cayenne. Sprinkle the tri-tip with the rub, massaging the meat all over. Set aside to rest for 10 minutes.
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Heat the oil in a cast iron skillet over medium-high heat and sear the meat, starting with the fat side down, for 1–2 minutes per side. Transfer the skillet to the oven and roast for 15–20 minutes per pound, or until a thermometer reaches 130 degrees F when inserted in the center (for medium-rare). Cover the meat with aluminum foil and rest for 10–20 minutes. Slice against the grain, then chop into small pieces.
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Meanwhile, put the red onions in a medium bowl. Cover with warm water and let sit for 10 minutes. In a separate bowl, whisk together the orange juice, vinegar, salt, and oregano. Drain the onions and return them to the bowl. Pour the vinegar mixture over the onions, cover, and set aside for 30 minutes.
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Combine the tomatillos, serrano peppers, and onion in a small saucepan, cover with water, and bring to a boil over high heat. Turn the heat down and simmer for 5 minutes. Drain the vegetables and let cool for 10–15 minutes. Blend the tomatillos, serrano peppers, onion, cilantro, salt, and avocado until smooth. Warm up the tortillas in a cast iron skillet.
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To make each taco, place some lettuce on a tortilla, then add the meat, pickled onions, avocado salsa, and queso fresco. Serve with lime wedges for squeezing.
