Santa Maria/Mexican Tri-Tip Tacos with Guacamole and Pico

 

2-4 lbs. Tri-Tip (You can use leftover Santa Maria Tri-Tip)

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and fresh-ground pepper, to taste

1 teaspoon granulated, or garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon onion powder

 

Roasted yellow onions

Sliced radish

Chopped iceberg or romaine lettuce

Cilantro for guacamole, Pico and tacos

Corn or flour tortillas

 

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 130 degrees. Allow to rest at least 10 minutes. Slice the tri-tip in half, then slice into strips, or small cubes 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 white onion, finely diced

1 jalapeno, ribs and seeds removed, 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

cilantro leaves, roughly chopped, to taste

1 teaspoon ground cumin

lime 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, cilantro leaves and chopped iceberg or romaine lettuce.