Chunks of beef tri-tip slow-cooked with spices and beer until it's pull apart tender. Serve with seared vegetables and a side of beans or in a warm tortilla and your favorite taco ingredients.
*See Kitchen Notes for more information, substitutions or applicable links.
In a large bowl, add all of the ingredients under Beef and Marinade. Mix together to coat the chunks of meat.
If cooking on the grill, transfer meat to a large piece of parchment and fold close. Place parchment package on a sheet of aluminum foil and seal shut. Wrap in another sheet of aluminum foil.
If cooking in the oven, transfer to a refrigerator container with a tight seal.
Place in the refrigerator for at least 4 hours or overnight, turning at least once.
Preheat the grill or oven for a temperature of 350F.
For the grill, place the package of marinaded beef in a cast iron skillet and place on the grill.
For the oven, transfer the beef and marinade to a heavy-duty Dutch oven. Place a piece of parchment on top of the beef and press around the edges. This will prevent the marinade from evaporating too quickly. Place the cover on the Dutch oven.
“Bake” at 350F for 2.5 hours. Remove from grill or oven and check to see if it's ready. Using 2 forks, try to separate a chunk of meat It should be pull apart tender. If it is not, close and bake for another 30 minutes.
On the grill, the meat usually gets crispy on the edges like carnitas.
In the oven, the marinate mostly evaporates, but the edges usually don't get crispy.
Transfer cooked beef to a bowl. Using 2 forks, tear apart the chunks of beef into small bite size pieces.
(Optional step) If you want the edges crispier, heat a cast iron skillet with a tablespoon oil. When hot, transfer the beef to the skillet and stir. When the edges start to get crispy add a couple tablespoons of beer to skillet. After about 30 seconds remove from heat. The beer adds a little moisture and flavor into the beef.
If cooking on the grill, wrap cut vegetables in parchment then in aluminum foil. After the beef has cooked for 2 hours, place the package of vegetables on the grill and let cook as the meat finishes.
For the oven bake, heat up a cast iron skillet with a tablespoon of oil. When hot, add the vegetables and sear until soft and browning on the edges. (You can use the same skillet to sear the beef if you choose.)
To serve,
place meat on plate with vegetables, and other sides (e.g., avocado and beans). Squeeze a wedge of lime juice over the meat.
OR, for tacos,
wrap some of the meat in a warm tortilla, top with seared vegetables and choice of toppings. End with a squeeze of lime.
Meat - We prefer beef tri-tip because of its flavor, but you can used other cuts of meat. Cheaper cuts of either beef or pork work well. The slow cook breaks down the connective tissue of the cheaper cuts making them tender. Even though tri-tip is a leaner cut, with the spicy beer marinade and the slow cook process, the result is melt in your mouth tenderness.
Chipotle Paste - I make chipotle paste by blending a can of chipotle adobo. Just remove the seed pod before blending. Once blended you can pour into an ice tray and freeze. Each "cube" is about 1 Tbsp. of paste. If you don't want to do this, then minced 1 large adobo chipotle and add to marinade with 1 tablespoon of the sauce.
Red Chile Spice Mix - It's easy to make a quick batch of this spice mix. What you don't use can be added to eggs, beans, sprinkled on top of an avocado, salads, sandwiches, and so many other choices.
Dark Beer - A dark Mexican beer, like Negro Modelo, works best.
Recipe author: MJ of MJ's Kitchen