Recipe Ingredients:
1 kg Tri-tip Roast
1 28oz can of diced tomatoes
1 tsp black pepper
1 tbsp chili seasoning
1 tsp salt
2 tbsp smoked paprika
2 tbsp lemon juice
2 tbsp olive oil
1 cup water
3 cups beef broth
2 tsp minced garlic
For tacos:
Tortilla wraps
Shredded mozzarella cheese
Cilantro
Avocados
Directions:
- Pat down the tri tip roast and set in the crock pot.
- Combine the salt, black pepper, chili seasoning, and paprika in a bowl and mix well.
- Rub the spice mixture onto the roast on every side generously.
- Pour the can of diced tomatoes, lemon juice, olive oil, water and beef broth around the roast in the crock pot. Add the minced garlic
- Cook covered for 8-10 hours on low. -After the 8-10 hours, remove beef to a large bowl and shred with 2 forks.
- With the rest of the sauce in the crockpot pour into a high powered blender or immersion blender and blend everything until a smooth sauce forms. (If it is hot, make sure to leave the top cracked open and be careful of the steam). Transfer sauce back to the crockpot to keep warm.
- Add 1 to 1 ½ cups of sauce to shredded beef and toss to coat. Dip tortilla into the sauce in the crockpot then place on a baking sheet, place shredded meat on one half of the wrap and then fold. Repeat the dipping process and assemble meat for as many tacos as you are making.
- Heat cast iron pan over medium-high heat. Coat the pan with a little bit of butter and then place a small pile of cheese on the pan about the size of your folded tortilla. Immediately place the tortilla on top of the melting cheese and press down.
- Once cheese is golden-brown and getting a little bit crispy, flip. (If it's not browning it will be hard to flip bit if you wait until the right time it will come off the pan perfect)
- Fry until other side is browning (another few min) Repeat until all tortillas are fried.
- Serve with the sauce from the crock pot in a small bowl to dip the birria taco in as well as cilantro for garnish and avocado on the side.
ENJOY!