Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.