Smoky Dutch Oven Tri-Tip Tacos

What Are Dutch Oven Tri-Tip Tacos?

These are beef tacos with big personality. Big flavor. Real flavor. Tri-tip gets seared, then slow-cooked in a Dutch oven with chipotle peppers in adobo until the meat relaxes and soaks up all that smoky heat. You end up with tacos with big beefy Southwestern flavor. Cozy and a little wild.

Why Tri-Tip Works for Tacos

A tri-tip roast stays beefy with flavor and meaty in texture. It's a great cut for tender texture and it shreds well without turning mushy. Perfect for piling on top of a warm taco shell.

What Makes These Tacos Smoky?

Chipotle peppers in adobo. That's the whole trick. Dried, smoked jalapeños packed in a tangy, brick-red sauce. One whiff and you know what you're in for. Smoky, warm, a little sweet with true warm smoky flavor. That’s why we love chile forward Mexican Recipes like this one.

Why Cook Tri-Tip in a Dutch Oven?

A Dutch oven lets you sear, braise, and it holds heat like a champ to infuse flavor. One pot and no drama. I've cooked tri-tip every which way, and this method keeps the meat juicy without babysitting it. And I like a Dutch oven much better than a slow cooker for this recipe. A slow cooker can cook the meat “too wet” to where it turns gray and mushy. Using a Dutch Oven provides just enough moisture to infuse the rich flavors with the meat.

This is the kind of taco that lives comfortably in the Southwest kitchen. Rustic. Beef-forward. A little smoky, a little spicy, and completely unfussy. These tacos are about understanding how heat, smoke, and time work together, the same way they've always worked in Mexican and Southwestern cooking. Honestly, once you taste tri-tip cooked this way, it's hard to go back.

• A tri-tip roast. Most tri-tips weigh between 1 ½ pounds and 2 ½ pounds. Any weight between this range will work fine for this recipe, but I’d choose a roast on the heavier side. Look for good marbling and even thickness.
• Canned Tomatoes: Chopped. I like Red Gold petite chopped. They’re a smaller dice and will break down easier during the cooking process.
• Chipotle Peppers in Adobo: They're smoky first, spicy second. That's important. You can dial the heat up or down just by using more sauce or fewer peppers. Honestly, the sauce alone already brings plenty of flavor.
• Spices That Compliment Chipotle Smoke: Cumin, garlic and brown sugar.

How To Make Dutch Oven Tri-Tip Tacos

It truly doesn’t get any easier and more straight forward than this. Let’s get started.

1. Step 1: Heat a large Dutch oven over medium high heat. Once the pan is hot, add oil. Season the tri tip roast on both sides with Kosher salt (salt that tastes like salt), and ground black pepper. You can even add some meat seasoning like Montreal Steak Seasoning. Once the oil is hot, add the roast and sear on both sides. About 5 minutes per side. Remove roast to a plate.
2. Step 2: Add the sliced onion to the pan and cook stirring for about 2 minutes. Remove the pan from the heat and add chopped tomatoes, sliced onions and seasonings. Nestle and place tri-tip roast into the ingredients.
3. Step 3: Cover and cook in a 325 degree oven for 3 hours.

3. Once cooked, remove the tri-tip to a cutting board. Once cool enough to handle, use two forks to shred the meat.
4. Return the shredded meat back to the cooking liquid in the Dutch oven and stir to coat. You’re ready to build those tacos.

Toppings For Tri-tip Tacos

Once this meat is cooled and the beef shredded, the meat is so flavorful that I like to keep the toppings simple with sliced fresh jalapeno pepper, lime wedges to squeeze to brighten flavors. Cotija cheese, a dry Mexican crumbling cheese with a wonderfully tangy salty flavor works very well for these tri-tip tacos.

But if you want more on those tacos, here are some more taco topping ideas that pair well.

• A crunch of thin shredded cabbage.
• A slice of avocado.
• Guacamole. I like to spread a thin layer of guacamole on the tortilla before adding the beef.

Sauces That Work Well With Chipotle Adobo

Anything that’s cool and bright. Let the beef stay the star. Try a drizzle of Mexican Crema along with a spoonful of Salsa Verde. or try a dollop of Cilantro Lime Jalapeno Aioli.

• Red Salsa. Be careful with adding a spoonful of salsa to these tacos. They are already tomato based, so don’t need much more.
• A fresh Mango pico-de Gallo will bring a tropical flair.

What To Serve Them With

• Corn vs. Flour Tortillas: My preference is to use yellow corn tortillas, or New Mexico Blue Corn Tortillas. These two options bring true corn flavor to enhance the smoky beef. White corn tortillas are less sturdy, a little chalkier in flavor and may not hold up well with the heavy meat. You can also substitute small flour tortillas.

Tip: You can’t just take soft corn tortillas out of the package and make a taco. You must warm the shells to be pliable. My preferred method is to dampen a clean dish towel by quickly running the towel under water from the faucet. Wrap a stack of corn tortillas into the damp towel. Place the package in a gallon zip lock bag. Don’t seal the bag. Place the tortillas in the microwave and heat for 3 minutes at 50% power. Remove from the microwave and let them steam in the bag for 2-3 more minutes. They’re ready.

Sides for Tri-Tip Tacos:

Refried Beans, a nice helping of Mexican Rice , or take a look at this Mexican Corn Salad.

How Spicy Are Chipotle Adobo Tacos?

Keeping with the amount suggested in this recipe, they're warm, not wild. Think cozy heat. Add more if you’re looking for spicier experience add more chipotle peppers. The actual peppers are where the heat lies, and the sauce brings the smoky flavor.

Make-Ahead, Storage, and Reheating Tips

• Make Ahead: The shredded beef for the tacos can be made ahead of time and actually get better with flavor. And I do this on purpose and for that reason. Store in the Dutch oven in the refrigerator for up to 3 days.
• Reheating: Once ready to serve, warm the beef stove-top on medium low. You don’t want to re-cook it, just get it hot. When ready to serve, gather taco toppings, warm the corn tortillas and serve. I don’t like using a microwave here, it can make the beef leathery.
• Freezer: Store any leftover shredded beef in freezer safe bags for up to three months. Be sure to label and date the bags. Let me meat thaw in the refrigerator overnight and then reheat.

Recipe for Dutch Oven Tri-Tip Tacos

Roasted tri-tip is an unexpected choice for street-style tacos. And using your Dutch oven creates a hands off no-fuss meal. And surprisingly, a tri-tip makes really good pulled beef tacos.

I hope you give this recipe a try with your favorite taco toppings. Such an easy recipe with big reward. A street taco to remember.

And if you’re looking for more ways to use a tri-tip-roast, check out my recipe for Oven Roasted Tri-Tip. Slathered with Dijon Mustard, rosemary and thyme, it’s an easy recipe for Sunday dinner.