Tri-tip is another cut of beef that benefits from the low and slow method of cooking to produce a wonderfully, tender meat. This Mexican flavored beef can be reused in many different recipes.
Tri–tip is a triangular cut of beef from the bottom sirloin sub primal cut. It gets its name from its triangular shape. If you don’t see this particular cut of meat in your local grocery store, you should be able to find it at any butcher. Yes, you can use a different cut of beef, it doesn’t have to be tri-tip. Specifically with a slow cooker, beef will cook down to be so tender so you can use the cheap, tough cuts.
To sear or not to sear, that is the question. I did sear my meat before I added it to the slow cooker this time but it’s an optional step. If you don’t have time or don’t want to sear your beef beforehand – don’t. It won’t make that much of a difference. I happen to have the slow cooker that allows you to brown the meat directly in the base otherwise I probably wouldn’t half the time.
You can find a paleo and whole30 compliant enchilada sauce recipe in my latest cookbook, The Low-Sodium Slow Cooker Cookbook. Or you can use store-bought, I’m not preaching here.
Slow Cooker Mexican Tri-Tip (Paleo/Whole30)
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 6
- 2-3 lbs tri-tip
- 1 cup enchilada sauce
- 4 ounces diced green chiles
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- Season meat with spices.
- Add onion & bell pepper to the slow cooker. Add seasoned meat. Top with diced green chiles & enchilada sauce.
- Cook high 4-5, low 8-10 hours.
- Remove meat from slow cooker. Shred, and place back in until ready to serve.
Optional step is to brown the meat prior to adding it to the slow cooker.
You’ll know the meat is done when it shreds easily. My 3 lb tri-tip took a little over 9 hours on LOW to finish cooking.
Ok so now that you have this wonderful, tender meat….what do with it? Pretty much whatever you want! You can obviously use it for taco, enchilada, or burrito fillings but it’s also good for salads, casseroles, and even for breakfast with some eggs.
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