Sliced Roast
Tri-Tip Soft Tacos with Peruvian-Style Hot Sauce  recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Tri-Tip Soft Tacos with Peruvian-Style Hot Sauce

Ingredients:

  • 2 pounds Certified Angus Beef ® tri-tip roast, cut in half with the grain (or coulotte steak)
  • 1 tablespoon fresh-cracked black pepper
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 2 teaspoons garlic powder
  • 1/4 cup raw shelled pumpkin seeds
  • 2 tablespoons raw sesame seeds
  • 4 cloves garlic, chopped
  • 1 tablespoon ancho chili powder
  • 2 teaspoons red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground clove
  • 1 cup cider vinegar
  • 12 small soft taco shells
  • Optional toppings: finely sliced lettuce, diced avocado, diced red pepper, sour cream, cooked corn

Instructions:

  1. Combine black pepper, one tablespoon salt and garlic powder. Season roasts evenly, cover with plastic wrap and refrigerate for 2 hours.
  2. Toast pumpkin seeds in a hot skillet until they begin to pop and are golden and fragrant, 1-2 minutes; transfer to a blender. Add sesame seeds to the hot pan and toast the same way for less than a minute; add to the blender.
  3. Add minced garlic, ancho powder, red pepper flakes, oregano, cumin, allspice, clove, ½ teaspoon salt and vinegar. Puree until smooth. Pour into a serving bowl. Likewise, put optional toppings in serving bowls.
  4. Preheat grill to high. Reduce grill to medium and warm taco shells directly on the grate only until grill marks appear, 30 seconds per side. Transfer to a towel, keeping covered and warm.
  5. Grill roast over medium-high heat, turning only a couple times to develop a uniform crisp exterior, 5-10 minutes. Cook to medium, remove from grill and let rest 5 minutes before slicing super thin against the grain. Serve with taco shells and prepared toppings.

No Nutritional Information Available

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