September 27, 2022

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

If you’re doing tacos on Tuesday (and why wouldn’t ya?) Give this Santa Maria/Mexican tri-tip a go.
Santa Maria/Mexican Tri-Tip Tacos with Guacamole and Salsa
2-4 lbs. Tri-Tip (You can use leftover Santa Maria Tri-Tip)
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon. cayenne pepper
1 teaspoon onion powder
Roasted yellow onions
Sliced radish
Chopped iceberg or romaine lettuce
Cilantro for guacamole, salsa 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 140 degrees. Allow to rest at least 10 minutes. Slice the tri-tip in half, then 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 white 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.
Salsa:
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, salsa, sliced radish, roasted onions, cilantro leaves and chopped iceberg or romaine lettuce.
tri tip

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