
Effortless Taco Fiesta: Slow Cooker Shredded Tri Tip Tacos Recipe
Are you craving flavorful, tender tacos but short on time? Look no further! This slow cooker shredded tri tip tacos recipe is your answer. It’s incredibly easy, requires minimal effort, and delivers restaurant-quality tacos right in your own kitchen. The tri tip roast becomes melt-in-your-mouth tender as it simmers in a savory, slightly spicy broth all day long. Perfect for weeknight dinners, potlucks, or even a casual weekend gathering. Get ready to experience taco bliss without the fuss!
## Why This Recipe Works
* **Hands-Off Cooking:** The slow cooker does all the work! Simply toss in the ingredients, set it, and forget it. This is a lifesaver on busy weeknights.
* **Incredible Flavor:** The combination of spices, broth, and aromatics infuses the tri tip with a rich, complex flavor that’s simply irresistible.
* **Tender and Juicy:** Slow cooking guarantees a perfectly tender and juicy shredded tri tip that melts in your mouth.
* **Customizable:** Easily adjust the spice level and toppings to suit your preferences. Make it mild for the kids or fiery for the adventurous!
* **Versatile:** While this recipe focuses on tacos, the shredded tri tip is also fantastic in burritos, salads, or even served over rice.
## Ingredients You’ll Need
Before you begin, gather these ingredients:
* **Tri Tip Roast:** About 2-3 pounds. Trim any excess fat, but leave a thin layer for flavor.
* **Onion:** 1 large, chopped.
* **Garlic:** 4-6 cloves, minced.
* **Chipotle Peppers in Adobo Sauce:** 2-3 peppers, minced (plus 1-2 tablespoons of adobo sauce). Adjust to your spice preference.
* **Beef Broth:** 1 cup. Low sodium is preferred to control the salt level.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained.
* **Lime Juice:** 2 tablespoons, freshly squeezed.
* **Chili Powder:** 2 tablespoons.
* **Cumin:** 1 tablespoon.
* **Smoked Paprika:** 1 tablespoon.
* **Oregano:** 1 teaspoon, dried.
* **Salt:** 1 teaspoon, or to taste.
* **Black Pepper:** 1/2 teaspoon, or to taste.
* **Olive Oil:** 1 tablespoon.
**For Serving (Optional):**
* Corn or flour tortillas
* Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
* Sour cream or Greek yogurt
* Salsa (pico de gallo, salsa verde, or your favorite)
* Guacamole or avocado slices
* Chopped cilantro
* Diced onion
* Lime wedges
* Hot sauce (for those who like extra heat!)
## Step-by-Step Instructions
Follow these simple steps for perfectly cooked shredded tri tip tacos:
**Step 1: Sear the Tri Tip (Optional but Recommended)**
While this step is optional, searing the tri tip before slow cooking adds a beautiful crust and enhances the flavor. If you’re short on time, you can skip this step, but I highly recommend it.
1. Heat the olive oil in a large skillet over medium-high heat.
2. Pat the tri tip dry with paper towels. This helps it to sear properly.
3. Season the tri tip generously with salt and pepper.
4. Sear the tri tip on all sides for 2-3 minutes per side, until nicely browned. Don’t overcrowd the pan; sear in batches if necessary.
5. Remove the tri tip from the skillet and set aside.
**Step 2: Prepare the Slow Cooker**
1. In a 6-quart or larger slow cooker, combine the chopped onion, minced garlic, minced chipotle peppers (and adobo sauce), beef broth, diced tomatoes (undrained), lime juice, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
2. Stir the ingredients together to combine the spices and create a flavorful base.
**Step 3: Add the Tri Tip and Cook**
1. Place the seared tri tip (or unseared if you skipped step 1) into the slow cooker on top of the mixture.
2. Make sure the tri tip is mostly submerged in the liquid. If not, you can add a little more beef broth.
3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The tri tip should be very tender and easily shreddable with a fork.
**Step 4: Shred the Tri Tip**
1. Once the tri tip is cooked through, carefully remove it from the slow cooker and place it on a cutting board.
2. Let the tri tip rest for 10-15 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
3. Using two forks, shred the tri tip into bite-sized pieces. Alternatively, you can use your fingers (once it’s cool enough to handle).
4. Return the shredded tri tip to the slow cooker with the cooking liquid. This will keep it warm and moist until you’re ready to assemble the tacos.
**Step 5: Assemble Your Tacos**
1. Warm your tortillas according to package directions (or on a dry skillet or over an open flame).
2. Fill each tortilla with a generous amount of shredded tri tip.
3. Top with your favorite toppings, such as shredded cheese, sour cream, salsa, guacamole, cilantro, and onion.
4. Serve immediately and enjoy!
## Tips and Variations
* **Spice Level:** Adjust the number of chipotle peppers and the amount of adobo sauce to control the spice level. For a milder flavor, use only 1 chipotle pepper or remove the seeds. For a spicier flavor, add an extra pepper or two.
* **Broth:** If you don’t have beef broth on hand, you can use chicken broth or vegetable broth as a substitute. However, beef broth will provide the most authentic flavor.
* **Sweetness:** For a touch of sweetness, add a tablespoon of brown sugar or honey to the slow cooker.
* **Vegetables:** Add other vegetables to the slow cooker, such as bell peppers, jalapeños, or corn, for extra flavor and nutrition.
* **Citrus:** Experiment with different citrus juices, such as orange juice or lime juice, to add a unique twist.
* **Beer:** Add a can or bottle of your favorite Mexican beer to the slow cooker for extra depth of flavor. This is especially good with darker beers like stouts or porters.
* **Make it ahead:** The shredded tri tip can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.
* **Freezing:** The shredded tri tip freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Serving Suggestions:** Serve the shredded tri tip in tacos, burritos, salads, bowls, or even on nachos. It’s also delicious served over rice or mashed potatoes.
* **Tortilla Options:** Corn tortillas are a classic choice for tacos, but flour tortillas are also delicious. Choose your favorite or offer both!
* **Topping Bar:** Set up a topping bar with a variety of toppings so that everyone can customize their own tacos.
## Slow Cooker Recommendation
I highly recommend using a programmable slow cooker for this recipe. This allows you to set a specific cooking time and the slow cooker will automatically switch to the warm setting once the cooking time is up. This is especially helpful if you’re not going to be home when the cooking is finished.
Some popular slow cooker brands include:
* **Crock-Pot:** A classic and reliable brand with a wide variety of models.
* **Instant Pot:** While known for its pressure cooking capabilities, the Instant Pot also functions as a slow cooker.
* **Hamilton Beach:** A budget-friendly option that still offers good performance.
## Nutritional Information (Approximate)
*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and serving sizes.*
* **Serving Size:** 2 tacos
* **Calories:** 450-550
* **Protein:** 30-40g
* **Fat:** 20-30g
* **Carbohydrates:** 30-40g
* **Fiber:** 5-7g
## Frequently Asked Questions (FAQs)
**Q: Can I use a different cut of beef?**
A: While tri tip is the preferred cut for this recipe, you can use other cuts of beef, such as chuck roast or brisket. However, the cooking time may need to be adjusted.
**Q: Can I make this recipe in the Instant Pot?**
A: Yes, you can make this recipe in the Instant Pot using the slow cook function. Follow the same instructions, but reduce the cooking time to 2-3 hours on low.
**Q: Can I add other vegetables to the slow cooker?**
A: Yes, you can add other vegetables to the slow cooker, such as bell peppers, jalapeños, or corn. Add them at the same time as the other ingredients.
**Q: How do I prevent the tortillas from getting soggy?**
A: To prevent the tortillas from getting soggy, warm them before filling them. You can also lightly brush them with oil and bake them in the oven for a few minutes to crisp them up.
**Q: What are some good toppings for tacos?**
A: Some popular taco toppings include shredded cheese, sour cream, salsa, guacamole, cilantro, onion, lime wedges, and hot sauce.
## Conclusion
This slow cooker shredded tri tip tacos recipe is a guaranteed crowd-pleaser. It’s easy to make, incredibly flavorful, and perfect for any occasion. So, ditch the takeout and give this recipe a try. You won’t be disappointed!
Enjoy your delicious and effortless taco fiesta!
Bon appétit!