Happy Friday! Enjoy your weekend and make tacos!
Santa Maria/Mexican Tri-Tip Tacos with Guacamole and Pico
4 lbs. Tri-Tip
1 teaspoon chili powder
Kosher salt, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon. cayenne pepper
Roasted yellow onions
Sliced radish
Cotija cheese, for tacos
Pickled jalapeno, for tacos
Chopped iceberg or romaine lettuce
Cilantro for guacamole, pico and tacos
Corn or flour tortillas
Lime wedges, for squeezing
1. Combine ingredients, rub over meat, and allow to rest at least 30 minutes at room temperature or as long as 24 hours in the refrigerator wrapped in plastic.
2. Grill on a medium-hot grill until the internal temperature is about 140 degrees. Allow to rest at least 10 minutes. Slice the tri-tip in half, then dice or slice into strips against the grain.
3. Meanwhile, roast a couple of onions in the oven or on a closed grill at 400 degrees for 20 minutes.
Guacamole:
2 large ripe avocados, mashed
1/4 cup yellow onion, finely diced
1 jalapeno, finely diced
1/2 bunch cilantro leaves, chopped
Fresh lime juice, to taste
Kosher salt, to taste
Combine ingredients, adjust seasoning.
Pico:
2 large tomatoes, diced
½ medium red onion, finely diced
1 jalapeno, finely diced
cilantro leaves, roughly chopped, to taste
1 teaspoon ground cumin
Fresh lime juice, to taste
Kosher salt, to taste
Combine all ingredients in a bowl and season. Allow to rest 30 minutes before serving.
Serve tri-tip on charred corn or flour tortillas with guacamole, pico, sliced radish, roasted onions, pickled jalapeno, cilantro leaves, cotija cheese and chopped iceberg or romaine lettuce. Serve with lime wedges.