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My review
Shredded Tri-Tip for Tacos in the Slow Cooker
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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Ingredients
8 h 15 m servings 300 calsOriginal recipe yields 12 servings
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Directions
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Prep
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- Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
- Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
- Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
- Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 300 calories; 11.9 g fat; 10.3 g carbohydrates; 32.1 g protein; 105 mg cholesterol; 207 mg sodium. Full nutrition
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Reviews
Read all reviews 4257 Ratings
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Most helpful positive review
6/11/2012
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 substit...
Most helpful critical review
2/1/2012
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 swab...
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6/11/2012
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 substit...
8/23/2011
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, whic...
7/16/2011
Amazing recipe! Being from Santa Maria myself, just had to try this one and will definitely make it over and over! :)
8/20/2011
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 t...
7/30/2011
Great recipe!sustituted 1/2 bottle of beer for the wine and used a meat rub I had .....so good
10/17/2011
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 ...
8/31/2011
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!
2/1/2012
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 swab...