Tri Tip With Ancho Chile And Tequila Recipe

Name: Tri Tip With Ancho Chile And Tequila
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole fat tri tips with trimmed to 1/4 inch; 1 tablespoon ancho chile powder; 1/4 cup lime juice fresh; 1/2 cup chopped cilantro; 1 tablespoon smoked paprika Spanish sweet; 1 tablespoon ground cumin; 2 serrano chiles sliced very thin; 1/4 cup olive oil; 1/3 cup soy sauce; 1/3 cup gold tequila; 1/4 cup garlic chopped fresh; 2 teaspoons lime zest green part only; 2 tablespoons coarse ground black pepper; 1 tablespoon kosher salt

Servings: persons

2 whole fat tri tips with trimmed to 1/4 inch
1 tablespoon ancho chile powder
1/4 cup lime juice fresh
1/2 cup chopped cilantro
1 tablespoon smoked paprika Spanish sweet
1 tablespoon ground cumin
2 serrano chiles sliced very thin
1/4 cup olive oil
1/3 cup soy sauce
1/3 cup gold tequila
1/4 cup garlic chopped fresh
2 teaspoons lime zest green part only
2 tablespoons coarse ground black pepper
1 tablespoon kosher salt

1
["Combine all the ingredients and marinate the tri tip for 4 to 8 hours. At end of marinating time reserve the marinade for basting!", "Prepare your fire:
2
Prepare your charcoal grill for indirect cooking, placing your coals on the sides. I use one load in my chimney starter. Once the coals are lit, spread them around the sides of the BBQ,
3
Place the oak chunks or 1/2 the chips on the coals, place the tri tips in the center of the grate away from the coals or chips to avoid burning on the flare ups. Cover the grill and allow to cook and smoke. I have my vents around 1/2 way open on the top of the grill.
4
Check the coals and tri tip every 20 minutes or so and baste with the reserved marinade. If you are using chunks of oak you may need to turn them to keep them generating smoke. If they burn up prior to the tri tips being cooked add more. If using chips you will need to replenish them after 30 minutes or so.", "Using a thermometer cook your tri tips to an internal temperate of 135 for rare. I do not recommend cooking your tri tip more than 145 degrees as they may become tough. Remove from the fire and allow to rest for twenty minutes before slicing.", "With tri tips it is very important to slice the tri tips across the grain of the meat.", "For the salsa recipe see the page at http://www.great-grilling.com/tri-tip.html"]

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole fat tri tips with trimmed to 1/4 inch, 1 tablespoon ancho chile powder, 1/4 cup lime juice fresh, 1/2 cup chopped cilantro, and more.

Yes, Tri Tip With Ancho Chile And Tequila falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tri Tip With Ancho Chile And Tequila

How did you like this recipe?

Frequently Asked Questions