Tri-me Recipe

Make the marinade

In a bowl combine olive oil, soy sauce, lime juice, minced garlic, ground cumin, smoked paprika, black pepper, kosher salt and brown sugar. Whisk until sugar and salt dissolve.

Marinate

Place tri-tip in a resealable bag or shallow dish. Pour marinade over meat, massage to coat thoroughly, remove excess air, and refrigerate for at least 2 hours and up to 12 hours for best flavor.

Bring to room temperature

Remove tri-tip from fridge 30–45 minutes before cooking and let come toward room temperature. Reserve marinade.

Sear and roast (or grill)

Preheat oven to 425°F (220°C) if using oven, or preheat grill to medium-high. Pat tri-tip dry and season lightly with a pinch of extra salt and pepper. Heat a heavy skillet or grill to high and sear tri-tip 2–3 minutes per side until browned. If using oven, transfer to a roasting pan and roast in preheated oven until internal temperature reaches 125°F (52°C) for medium-rare (about 20–30 minutes depending on thickness). If grilling, move to indirect heat and cook until same internal temperature. Rest meat 10–12 minutes tented in foil.

Slice

Slice tri-tip thinly across the grain into 1/8"–1/4" slices. Keep warm while finishing other components.

Char tomatoes and serrano: Heat a dry skillet or comal over medium-high heat. Place whole tomatoes and serrano chile on the hot surface and char, turning occasionally, until blackened on all sides (about 8–10 minutes). Optionally roast garlic and onion quarters alongside until softened and charred on edges.

Blend salsa: Transfer charred tomatoes, serrano (stem removed), roasted garlic and onion to a blender. Add cilantro stems, lime juice, salt and pepper. Pulse to a slightly chunky but saucy consistency. Taste and adjust salt or lime as needed. Refrigerate until ready to assemble.

Quick-pickle: Place thinly sliced red onion in a jar or bowl. In a small saucepan, warm white vinegar, water, sugar and salt just until sugar dissolves. Pour hot brine over onions, push down to submerge, and let cool to room temperature. Cover and refrigerate at least 20 minutes (best after 1 hour).

Blend crema: In a blender or food processor combine sour cream, mayonnaise, cilantro leaves and tender stems, lime juice, minced garlic and salt. Blend until smooth. Add water 1 teaspoon at a time to reach a drizzling consistency. Taste and adjust salt or lime. Chill until assembly.

Warm tortillas: Heat a cast-iron skillet over medium-high. Brush each tortilla lightly with vegetable oil and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place 1–2 tablespoons of sliced tri-tip on each tortilla. Top with a spoonful of salsa roja, a few slices of avocado, and a small mound of pickled onions. Drizzle cilantro crema over the top, then sprinkle with crumbled cotija and chopped cilantro.

Finish and serve: Serve immediately with lime wedges on the side for squeezing. Recommend serving 2–3 tacos per person depending on appetite.