Tri-Tip Beef Picadillo Recipe

Prepare the Tri-Tip

Season the tri-tip beef with salt, black pepper, and cumin. Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes.

Create Picadillo Sauce

Add diced onions, bell peppers, and minced garlic to the pot. Sauté for about 5 minutes until vegetables are softened. Stir in canned tomatoes, oregano, and remaining spices. Bring to a simmer.

Braise the Beef

Cover the pot and reduce heat to low. Let the beef braise for about 2 hours or until tender. Add more water if necessary to keep the beef partially submerged.

Make the Carrot-Hominy Salsa

In a bowl, mix diced carrots and hominy. Add lime juice, chopped cilantro, and salt to taste. Set aside.

Prepare Mashed Sweet Potatoes

Boil sweet potatoes until tender, about 15-20 minutes. Drain and mash with a fork or potato masher until smooth. Season with salt and pepper to taste.

Heat Black Beans

Rinse the black beans and heat them in a small saucepan over medium heat until warmed through.

Prepare Lime-Avocado Dressing

In a blender, combine avocado, lime juice, and a pinch of salt. Blend until smooth and creamy.

Serve

Slice the braised tri-tip and serve over a bed of mashed sweet potatoes. Top with black beans, carrot-hominy salsa, a drizzle of lime-avocado dressing, and sprinkle with cotija cheese.