Shredded Tri-Tip for Tacos in the Slow Cooker Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Shredded Tri-Tip for Tacos in the Slow Cooker Recipe). This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'

Brief

Prep 15 mins

Cook: 8hrs

Total: 8hrs15 mins

Servings: 12

Yield: 12 servings

Shredded Tri-Tip for Tacos in the Slow Cooker Recipe

Ingredients

cooking spray

1 (3 pound) beef tri-tip roast

fat layer left untrimmed

2 teaspoons garlic pepper seasoning (such as SuzyQ's Santa Maria Valley Style Seasoning®)

or to taste

2 tablespoons olive oil

2 tablespoons minced garlic

2 onions

chopped

2 teaspoons ground ancho chile pepper

2 teaspoons cayenne pepper

2 teaspoons ground black pepper

1 ½ cups white wine

1 (28 ounce) can crushed tomatoes

1 tablespoon chopped fresh cilantro

or to taste

Jalapeno and Cucumber Margarita

World Cuisine

Directions

Step 1

Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Shredded Tri-Tip for Tacos in the Slow Cooker Recipe

Servings Per Recipe:12

Calories: 300.4

% Daily Value *

Protein: 32.1g 64%

Carbohydrates: 10.3g 3%

Dietary Fiber: 2.2g 9%

Sugars: 2g

Fat: 11.9g 18%

Saturated Fat: 3.8g 19%

Cholesterol: 105.4mg 35%

Vitamin A Iu: 689.9IU 14%

Niacin Equivalents: 9.8mg 76%

Vitamin B6: 0.6mg 38%

Vitamin C: 9.6mg 16%

Folate: 25.9mcg 7%

Calcium: 45.9mg 5%

Iron: 3.7mg 21%

Magnesium: 41.4mg 15%

Potassium: 543.7mg 15%

Sodium: 206.6mg 8%

Thiamin: 0.2mg 19%

Calories From Fat: 107.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.