SHREDDED TRI TIP TACOS RECIPES

Steps:

• Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
• Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
• Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
• Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

Steps:

• Combine dry rub ingredients in a small bowl. Lightly coat Tri-Tip with 1 Tbsp. of oil. Press dry rub mixture evenly into Tri-Tip until evenly coated on all sides.  Let  Tri-Tip sit in the refrigerator for 4-24 hours prior to cooking. 
• To make the pepper paste, bring 2 cups of water to a boil, remove from heat. Add dried peppers and cover. Steep peppers in hot water for 8-10 minutes until rehydrated and tender. Remove peppers from water. Reserve steeping liquid.
• Place peppers in a food processor or blender followed by remaining pepper paste ingredients. Pulse ingredients, slowly adding reserved steeping liquid ¼ cup at a time until paste has a smooth and thick consistency. This pepper paste can be stored in the refrigerator for up to three weeks.
• In a Dutch oven, heat 1 Tbsp. of canola oil over MEDIUM-HIGH heat until it begins to lightly smoke. Sear the Tri-Tip 2-3 mins per side. Once browned on all sides, add all braising liquid ingredients to the Dutch oven. Cover and simmer on MEDIUM-LOW heat for 3-4 hours or until the meat is tender enough to shred with two forks. After 2 hours, check the beef every 30 minutes. Once the beef is able to easily shred, remove meat from liquid, shred, then add back to braising liquid.
• Heat a non-stick skillet over MEDIUM heat.
• Dip the tortilla into the top of the braising liquid and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add some of the shredded beef, cilantro, onion, and shredded cheese.
• Fold over and cook until pan-fried on both sides, about 1 minute. Transfer to a plate and serve alongside a small cup of braising liquid for dipping.