Mojo Marinated Tri-Tip Tacos
3 ½-4 pound tri-tip, trimmed
2 bottles Pacifico beer
2 oranges
2 Serrano peppers, sliced, no seeds
8 guajillo chiles soaked (reserve 1/2-1 cup liquid from peppers)
6 garlic cloves
2 tbsp ground cumin
2 tbsp onion powder
Kosher salt, to taste
6 tbsp olive oil
24 corn tortillas
Refried beans
Cotija cheese, crumbled
Fresh limes, quartered, for squeezing
Diced onion
Fresh cilantro, roughly chopped
Marinate the meat in beer for 1 hour, in a large zip lock bag, in the refrigerator. Soak the guajillo peppers in hot water, covered, for 5 minutes or until soft.
Juice the oranges. In a blender purée the orange juice, Serrano peppers, soaked guajillo chilies and 1/2-1 cup liquid from peppers, garlic, cumin, onion powder, salt and olive oil.
Place the beer marinated tri-tip, with the beer, in the large zip lock bag.
Pour the orange marinade into the bag with the tri-tip.
Marinate 2 hours, in the refrigerator. Place the bag in a bowl or pan in case of leakage.
Start your grill. Fire up all of your burners and get the grill really hot. When the grill is 400-500 degrees, place the meat on the grill and sear both sides, about 5 minutes per side. Don’t walk away! If the meat catches on fire that’s a bad thing! Continue to move the meat around to prevent burnage.
Shut off half of your burners and move the meat to the indirect heat side of your grill. Continue cooking the tri-tip until medium rare. Use a digital probe thermometer and cook the meat to about 130-140 degrees.
When done, remove the tri-tip from the grill, wrap in heavy duty aluminum foil or butcher paper and let rest.
While meat is resting, grill the tortillas on each side until slightly charred.Slice the tri-tip in half crosswise and then against the grain into strips or small cubes and serve with refried beans spread on grilled tortillas. Top with crumbled cotija cheese,diced onion and cilantro with a squeeze of lime.