Tri Tip Tacos Recipe

Greetings from a gourmet experience that will surely up your taco game with the mouthwatering tri-tip tacos! Succulent tri-tip steak and a colorful variety of fresh ingredients come together in these zesty tri-tip tacos to create a symphony of sensations. Imagine juicy tomatoes, crisp lettuce, and a symphony of spices dancing on your tongue as you tuck into soft, grilled tri-tip slices wrapped in warm corn tortillas. Every mouthwatering bite of this recipe’s delectable blend of smokiness, spice, and freshness is a celebration of powerful tastes and simplicity.

These tri-tip tacos are the ideal answer if you’re craving a tasty and quick weekday meal or hosting a casual dinner. This recipe’s amazing flavor and effortless preparation is only two of its many wonderful qualities. You can quickly put together a fiesta on your plate that will have everyone requesting seconds. Come along as we explore how to make these delicious tri-tip tacos and transform your kitchen into a flavorful refuge!

What is Tri Tip?

Tri-tip is a beef cut that originates from the primal bottom sirloin, which is situated close to the cow’s flank and sirloin. It is a triangular-shaped muscle that, when prepared correctly, has a rich flavor and is soft. Because of its popularity in the Santa Maria Valley of California, where it has long been a favorite for grilling, tri-tip is frequently referred to as the “Santa Maria steak“.

Although there are several ways to prepare this cut, it is often grilled or roasted. Remember that tri-tip can be very lean, so adding fat when marinating or grilling it will improve its flavor and juiciness. To keep the tri-tip delicate, it is usually sliced against the grain before serving. Barbecue aficionados and home cooks alike have come to love this cut due to its mouthwatering flavor and simplicity of preparation.

Instant Slow Cooker Tri Tip Tacos Recipe

Savor the ease of Slow Cooker Tri-Tip—marinated, slow-cooked perfection for a hassle-free and flavorful taco experience.

4 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 4 hours hours 30 minutes minutes

Cook Time: 8 hours hours 10 minutes minutes

Shredding and Serving Time: 10 minutes minutes

Total Time: 12 hours hours 50 minutes minutes

Calories: 400kcal

Author: Austin Carter

Servings: 6

Equipment

• ▢
  Slow Cooker
• ▢
  Skillet
• ▢
  Cutting Board and Knife
• ▢
  Mixing Bowl
• ▢
  Measuring Spoons and Cups
• ▢
  Shallow Dish
• ▢
  Tongs
• ▢
  Serving Platter

Ingredients

• ▢ 3 pounds tri-tip roast
• ▢ 1 cup beef broth
• ▢ 1/4 cup soy sauce
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons balsamic vinegar
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried rosemary
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon smoked paprika
• ▢ Salt and black pepper to taste
• ▢ 2 tablespoons olive oil (for searing, optional)
• ▢ 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

• In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. This creates a flavorful marinade for the tri-tip.
• Place the tri-tip in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for optimal flavor absorption.
• Heat olive oil in a skillet over medium-high heat. Sear the marinated tri-tip on all sides until browned. This step is optional but enhances the overall flavor.
• Transfer the tri-tip and marinade to the slow cooker. Cook on low for 6-8 hours or until the meat is tender and easily shreddable.
• If you prefer a thicker sauce, mix 2 tablespoons of flour with a small amount of water to create a smooth paste. Stir the paste into the slow cooker during the last 30 minutes of cooking.
• Once cooked, shred the tri-tip using two forks. Serve the tender meat on warm tortillas with your favorite taco toppings or alongside your preferred sides.

Notes

1. 1. Marinate for Flavor: Enhance taste by marinating tri-tip with soy sauce, balsamic vinegar, and herbs.
   2. Optional Searing: Consider searing in a hot skillet before slow cooking for added flavor.
   3. Low and Slow: Cook on the slow cooker’s low setting for 6-8 hours for tender results.
   4. Thicken if Desired: Add a flour-water paste in the last 30 minutes for a thicker sauce or gravy.

Nutrition

Calories: 400kcal

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NUTRITIONAL FACTS (PER SERVING)

Grilled v/s Roasted v/s Slow Cooker

Best Served With?

1. Reuben Sandwich
2. Cucumber Salad
3. Beets and Goat Cheese Salad
4. Red Beans and Rice Bowl