Santa Maria Style Tri-Tip Tacos by Bkyardeats

Ingredients

• 1 kg (2.2 lbs) tri-tip roast
• 2 tbsp fajita seasoning
• 2 tbsp rojo rub
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 2 jalapenos, seeded and chopped
• 4 dried guajillo chilies
• 1 tbsp dried chili piquin
• 3 tbsp olive oil
• 8 corn tortillas

Instructions

1. Season the tri-tip generously with fajita seasoning and rojo rub, ensuring all sides are covered.
2. Prepare a grill for indirect heat and cook the tri-tip slowly over fire until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 40-45 minutes.
3. While the meat cooks, sauté the onion, garlic, tomatoes, and jalapenos in a pan over medium heat for 8-10 minutes until softened.
4. Toast the guajillo chilies in a dry pan for 1-2 minutes until fragrant, then add them to the vegetable mixture.
5. Transfer the sautéed vegetables and toasted chilies to a blender, adding the chile piquin and a thin stream of olive oil while blending until the sauce reaches a velvety consistency.
6. Rest the cooked tri-tip for 10 minutes before slicing thinly against the grain.
7. Assemble the tacos by placing sliced tri-tip into warm tortillas and topping with the prepared guajillo salsa.