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  2. Smoked Tri-Tip Street Tacos

Smoked Tri-Tip Street Tacos

Smoked and roasted Tri-Tip is unexpected in a street taco. Try this flavorful version with your favorite toppings for a satisfying meal.

Cook Mode

Ingredients:

  • 1 beef Tri-Tip Roast (1 to 1-1/2 pounds)
  • 1 tablespoon olive oil
  • 1 large sweet onion, sliced
  • 2 large poblano chile peppers, trimmed, seeded, sliced thin
  • 4 teaspoons minced garlic
  • 1/2 to 1 teaspoon ancho chile powder
  • 2 tablespoons fresh lime juice (about one lime)
  • 12 small corn tortillas, warmed (6-inch diameter)
Toppings:
  • Salsa, chopped onion, chopped fresh cilantro, pico de gallo, crumbled queso fresco, sliced avocado, lime wedges (optional)

Cooking:

  1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
    2. Cook's Tip: Use hickory chips for a light smoke flavor.
  2. Add beef Tri-Tip Roast to smoker according to manufacturer's instructions. Set timer for 45 minutes depending on desired smoke flavor.
  3. Meanwhile heat oil in large skillet over medium heat until hot. Add poblano peppers, onion and garlic; cook 8 minutes until softened, stirring occasionally. Add ancho powder and stir until combined. Cook 5 to 6 minutes until heated through. Season with salt and pepper, as desired, Remove from heat and stir in lime juice until combined.
  4. When roast is done smoking, carefully remove it from smoker. Place roast on grid over medium heat on preheated gas grill or in 350°F oven until roast reaches 145°F doneness (medium rare), approximately 8 to 10 minutes. Remove roast and transfer to carving board; tent loosely with aluminum foil. Let stand 10 minutes. 
  5. Carve roast into thin slices. Place poblano mixture to tortillas; top with beef. Garnish tacos with toppings, as desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!