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Recipe: Tri Tip Tacos with Ancho & Chipotle Wet Rub

These medium-hot tacos combine smoky charred beef, sweet juicy pineapple, lightly grilled onion, creamy avocado, the clean bite of fresh cilantro. Add your beverage of choice and Cinco de Mayo dinner is served! 

INGREDIENTS

For the Wet Rub:

 For the Tacos:

1. To make the wet rub: Toast the dried chilies in a dry skillet or on the grill over medium heat, just until heated through and fragrant. Let cool, break into pieces, and discard stems and seeds. Place in a mug or other heat-proof bowl and pour over boiling water to cover. Let sit 20 to 30 minutes or until chilies have swelled and softened. Drain and discard liquid and place chilies in small food processor or blender with remaining wet-rub ingredients. Consistency should be a wet paste and should cling to the meat without being too clumpy. If needed, add a tablespoon or two of water to the mixture to thin a bit.

2. If necessary, trim excess fat from the meat and cut into chunks of approximately equal size, about 3 x 3 inches. Toss to coat with wet rub. You may grill immediately, but for best flavor marinate the meat 8 hours or better yet, overnight.

3. Heat grill to a medium-high flame. Slice the avocado (or make guacamole) and set aside. Wash and dry the fresh cilantro and set aside. Prepare tortillas for preferred heating method (see note) and set aside. Cut the pineapple into spears and set aside. Slice white onion, keeping discs intact, and drizzle lightly with olive oil. Sprinkle with salt and pepper and set aside. Add meat to pre-heated grill and cook to medium rare ( no more than medium), about 4 minutes on each side. When meat is about halfway done, add pineapple and onions to grill. Flip as needed, cooking until heated through and lightly charred. Remove meat, onions, and pineapple to clean platter as ready, and tent with foil to keep warm. Allow meat to rest at least 10 minutes before cutting.

4. Heat tortillas while you roughly chop the grilled onions, and pineapple. Cut the meat into bits, working across the grain as much as possible. Place meat and other toppings on a large platter and serve with warmed tortillas. Enjoy!

A Note about reheating tortillas:

Flour tortillas are easy to reheat. Just place on a clean plate and cover with a damp paper towel. Steam in microwave, in 30 second intervals, until heated through. Corn tortillas take a little more lovin’ to prevent them from becoming either a soggy mess, or dry and broken bits. There are a couple ways to do this.

Oil and a hot skillet: If you want to heat and hold the tortillas for a while before serving, spray them with a light coat of canola oil cooking spray (or similar), and heat one by one in a hot skillet, about 20 seconds per side or until soft and pliable. Stack them on a clean plate and cover with foil to keep warm. You can also hold them in a warm oven this way for up to 30 minutes.

Steam: If you are able to heat your corn tortillas immediately before serving, I recommend steam, but the microwave method doesn’t work so well for these more-fragile beauties. Set up a steamer that doesn’t  have the little peg in the middle, like a bamboo steamer or the type that inserts into a coordinating pan. Add a couple inches of water to the pan and bring to a boil. Wrap a stack of no more than a dozen corn tortillas in a damp, clean dish towel. Once water is boiling add tortillas to steamer, cover with a tight fitting lid, remove from heat and let sit 10 minutes. You may have to discard the over-sogged top tortilla, but the rest should be warm, moist, and pliable for the next 10 minutes or so.

Serves 4 to 6 (depending on whether or not you serve with side dishes)