crockpot, main dish, meixcan

Crockpot Tri-Tip Tacos

I saw tri-tip on sale at our grocery store and decided to give it a try. First we marinated it and then put it on the grill. And it caught on fire! haha it was still way yummy after we cut off all the burnt edges. So I figured that that probably wasn’t the best way to cook it with the marinade I had tried. The next time I got it I forgot about the “fire incident” and tried it again…same thing happened! So the next time I tried the crockpot. And boy was it good! We just ate it plain with some mashed potatoes. And then the most recent time I used this same marinade and put it in tacos! And it was a definite hit at our house! Something a little different then the regular shredded beef tacos. And this meat was so juicy and moist! We loved it! Give it a try!

Crockpot Tri-Tip
2-3lbs of Tri-Tip
1/2 cup water
1/2 Tablespoon beef bullion
2 Tablespoons Worcestershire sauce
1/2 packet Dry Italian Seasoning
2 Tablespoons Garlic Salt
1 Tablespoon ground black pepper
1 Tablespoon ground mustard
3 Dashes of Franks Hot Sauce (or your favorite hot sauce)
1 Tablespoon Vegetable or Olive Oil
Place the water, bullion, worcestershire in the crockpot. Wisk together. Add Tri-tip. Sprinkle the italian seasoning,garlic salt, black pepper, ground mustard, hot sauce, and oil onto the tri-tip. Cook on low for 8 hours. If you are home while it cooks, flip the tri-tip half way through. If not it will taste great if not flipped. After 8 hours shred meat and take out any fat that you find. This can be placed in corn toritalls, on a baked potato with BBQ sauce, on a roll or bun with BBQ sauce, or just eaten plain! 
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4 Comments

  1. Sounds like a winner! My kids will LOVE it!

  2. OMG, this looks yummy!! So glad I found you through the linky party!!

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