Slow Cooker  Enchilada Tri-Tip

This slow cooker enchilada tri-tip can be served as-is or reused in many different recipes. This easy tri-tip recipe can also be made in your  Instant Pot.

INGREDIENTS

Tri-Tip | Enchilada Sauce Diced Green Chiles | Onion  Bell Pepper | Salt  Cumin | Pepper Paprika | Oregano Garlic Powder | Onion Powder Red Pepper Flakes  Oil (for Instant Pot)

Add onion, bell pepper, diced green chiles, garlic, and enchilada sauce to the slow cooker. Stir to mix well.

SLOW COOKER

Season meat with spices. Add seasoned meat to the slow cooker.  Cook high 4-5, low 8-10 hours.

Season and sear brisket in the Instant Pot. Add onions, bell pepper, and diced green chiles. Add more oil if necessary. Cook 3-5 minutes or until soft.

instant pot

Add the enchilada sauce and deglaze the pot. Add all the spices. Stir to mix well. Add tri-tip back into the pot. Cook on high pressure for 25  minutes per pound of tri-tip. Natural release.

Shred the meat and keep in appliance until ready to serve. 

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