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Tri-Tip Street Tacos

This recipe comes from Unhinged BBQ. These tacos are made with tri-tip beef and garnished with home made guacamole sauce. Juicy meat combined with fresh veggies and guac make this a street taco to remember!

INGREDIENTS

  • 2-3 lb tri-tip beef roast
  • Killer Hogs AP Rub (salt, pepper, garlic)
  • Cattleman’s Grill 8 Second Carne Asada Rub
Guacamole Sauce
  • 3 avocados
  • 1 jalapeno
  • 1/3 cup cilantro
  • 2 garlic cloves
  • 1 tbsp lime juice
  • Sea salt
  • 1/2 cup water

INSTRUCTIONS

Make guacamole sauce by adding the ingredients to a food processor.

  1. Make guacamole sauce by adding the ingredients to a food processor.
  2. Slowly blend in 1/2 cup water to finish texture.
  3. Trim all fat and silver skin off tri-tip roast then season with Killer Hogs AP Rub and Cattleman’s Grill 8 Second Carne Asada Rub.
  4. Grill over 425° direct heat for 5 minutes on each side then move over to indirect heat and take roast to 125° internal temperature. After roast reaches 125°, pull from grill and allow 15-20 minutes to rest.
  5. Slice thin against the bias.
  6. Warm corn or flour tortillas on grill and build your tacos.
3737 Views | 0 Comments

Tri-Tip Street Tacos

This recipe comes from Unhinged BBQ. These tacos are made with tri-tip beef and garnished with home made guacamole sauce. Juicy meat combined with fresh veggies and guac make this a street taco to remember!

INGREDIENTS

  • 2-3 lb tri-tip beef roast
  • Killer Hogs AP Rub (salt, pepper, garlic)
  • Cattleman’s Grill 8 Second Carne Asada Rub
Guacamole Sauce
  • 3 avocados
  • 1 jalapeno
  • 1/3 cup cilantro
  • 2 garlic cloves
  • 1 tbsp lime juice
  • Sea salt
  • 1/2 cup water

INSTRUCTIONS

Make guacamole sauce by adding the ingredients to a food processor.

  1. Make guacamole sauce by adding the ingredients to a food processor.
  2. Slowly blend in 1/2 cup water to finish texture.
  3. Trim all fat and silver skin off tri-tip roast then season with Killer Hogs AP Rub and Cattleman’s Grill 8 Second Carne Asada Rub.
  4. Grill over 425° direct heat for 5 minutes on each side then move over to indirect heat and take roast to 125° internal temperature. After roast reaches 125°, pull from grill and allow 15-20 minutes to rest.
  5. Slice thin against the bias.
  6. Warm corn or flour tortillas on grill and build your tacos.

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