Shredded Tri-Tip for Tacos in the Slow Cooker

Shredded Tri-Tip for Tacos in the Slow Cooker

32 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
Wendy Stevens
Recipe by  Wendy Stevens

“This is a recipe I created by marrying two together. You can make it as spicy as you like by adding jalapenos or other chiles. I tried it first on my co-workers and there was nothing left! Then I made it for my family and they loved it, too. My Hispanic co-workers really liked it, so I guess I passed the 'test!'”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
  2. Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
  3. Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
  4. Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

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Reviews (32)

Rate This Recipe
shamasi1968
49

shamasi1968

Amazing and for those who complain about the spiciness of this recipe, cayenne and ancho chiles are hot and this is well known so just don't add them or minimize the amount. You can even substitute your favorite taco seasoning for the seasonings in the recipe to avoid it being too spicy. It seems very rude to give a low rating because you don't comprehend the heat index of specific peppers you are working with.

mcd
49

mcd

These tacos were AMAZING! Typically, I use recipes with not only more stars but with more reviews, so I felt compelled to write a review voting for this meal! I added half a fresh jalapeno, which gave it a nice kick, but would have been too spicy for children. When all the taco shells were gone, my husband and I used the remainder of the meat to make supreme nachos! Was definitely a great dish & will definitely be used again in our household!

hagans05
35

hagans05

Amazing recipe! Being from Santa Maria myself, just had to try this one and will definitely make it over and over! :)

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 11.9 g
  • 18%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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