Dutch Oven Shredded Beef Tri-Tip Tacos

3 tri-tip tacos garnished with jalapeno peppers, lime wedges and cotija cheese.

Dutch Oven Shredded Beef Tri-Tip Tacos

How about grabbing that Dutch oven for some easy, hassle free, feed a crowd, beef tacos? We'll take that typical taco dinner up a notch by cooking a tri-tip roast. The preparation is easy and produces incredibly delicious results.

Course Mexican

Cuisine Mexican

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 181kcal

Author Lea Ann Brown

Ingredients

2-3 pound tri-tip roast
3 chipotle peppers in adobo sauce seeded, veins removed and chopped
1 Tablespoon adobo sauce from the can of peppers
1 sweet onion thinly sliced
6 garlic cloves chopped
28 ounce can chopped tomatoes undrained
1 Tablespoon cumin
1 Tablespoon brown sugar
salt and pepper
3 tablespoons vegetable oil

Instructions

Preheat the oven to 325 degrees.
Season the roast with salt and pepper. You can even add your favorite steak seasoning, like Montreal Steak Seasoning.
Heat a large Dutch oven over medium high heat. Once the pan is hot, add the oil. Once the oil is hot, add the tri-tip roast and brown on both sides. About 5 minutes per side.
Transfer the roast to a plate and set aside. Add the onion to the pan and saute until tender. Add garlic and cook until fragrant. Season the onion and garlic with salt and pepper. Add tomatoes. Nestle the tri-tip down into the tomatoes, onions and garlic mixture, then top with remaining ingredients.
Spoon a little of the tomato mixture on top of roast.
Cover the pan and cook 2.5 or 3 hours. Until meat is tender.
Remove the meat from the pan and shred with a fork when cool enough to handle.
Return the shredded meat back to the cooking liquid and stir to coat.
Serve the meat into heated corn tortillas or purchased taco shell with all your favorite taco toppings.

Notes

How to Remove Seeds and Veins From Chipotle Peppers: Chipotle Peppers in Adobo are indeed very hot. With a sharp knife, slice open the peppers and then using the back of the knife, scrape out the seeds and veins. That's where the heat lies. What you have left is a rich smoky flavor without as much heat.

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 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.

Suggested Toppings: Keep it simple. Crumbled Cotija cheese, sliced jalapenos, lime wedges.

Can I make these tacos in the Slow Cooker? Absolutely. And without much change in the instructions. Just brown the tri-tip roast and then follow the instructions in the recipe card. Cook on low for 7 hours or until meat is tender enough to shred.

Nutrition