Tri Tip Tacos (Slow Cooker)

Rump roast

I finally made a roast that I love! Last summer I made a pork butt roast with my sister Zandria. It had tons of ingredients. It was too big for crock pot and we (well… she) had to cut the meat into chunks so it would fit. The end result was full of fat pieces that we had to pick out and the meat wasn’t excellent for all the work required.

This roast is a different story. Mix the spice rub. Sprinkle and pat it into the meat. Let the meat rest for a few minutes while you chop onions and garlic, open a can of tomatoes and measure a cup of beef broth.

Rump roast and pickled red onions

Devin ate his inside of warmed corn tortillas and piled up with good toppings. I tasted the meat with the tortillas but thought it was better by itself on a plate and topped with the avocado,Ā jalapenos, cilantro, a drizzle of sour cream and theĀ pickled red onions I made (thinly sliced red onion, Bragg apple cider vinegar, splash of water and salt and pepper…let it sit for 5 hours in the fridge). Basically the same stuff Devin put on his taco!

The meat pulled apart basically by itself. It’s juicy and flavorful. And most importantly is easy to make and has literally no fat in it at all!!

tacos

Tri Tip Tacos

  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 1/2 lbs tri-tip roast (our market had Hereford Rump Roast and the butcher said it was very similar to tri tip)
  • 14 ounces tomatoes and green chilies (I used Muir GlenĀ fire roasted diced tomatoes with green chilies)
  • 1 yellow onion (I diced the onion)
  • 2 cloves garlic (I minced the garlic)
  • 1 cup beef stock
  • tortillas as needed (I used corn)
  • toppings include: shredded cheese, salsa, pickledĀ jalapenos, sour cream, lettuce, limes, cilantro, red onion, avocado

Method

  • In a small bowl, combine the salt, paprika, cumin, pepper, garlic powder, and cayenne pepper.
  • Liberally season the tri-tip roast with the spices and let it sit for 15 minutes.
  • Place the roast into your slow cooker and cover it with the diced tomatoes and chilies, onions, garlic cloves and beef stock.
  • Set your slow cooker to low and let it cook for 8-10 hours until the meat is easily shredded.
  • Remove the meat from the slow cooker and give it a rough chop and use as needed for tacos.

Recipe from What’s Gaby Cooking

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Salsa Verde Sour Cream Enchiladas

We spent a couple days in Virginia Beach this week. Two days of boating, playing in the water and soaking up the sun. We ate brunch at our favorite-brunch-place-in-the-world, Citrus. Everytime we go to Virginia Beach we HAVE to eat there. It’s a great diner atmosphere with awesome brunch selections (and lunch but we always get breakfast). I had their Beach Benedict which hasĀ avocado, tomato and spinach in place of the typical ham in an eggs benedict. The rest of it is traditional with a crispy english muffin, poached eggs and hollandaise sauce….served with a side of yummy grits!!

One night we ate at another one of our favorite spots, Tautogs. They have amazing seafood and fun bartenders. We always eat at the bar when we go there. Ā One of the bartenders plays music just like Travis does so they had plenty to chat about. I was busy sipping on a pomegranate martini and eating up their Tau-Pho. The Pho had tons of veggies (baby bok choy, squash, zucchini, onions,Ā jalapenos, peppers, cilantro) and had TONS of shrimp it in. It was like 95 degrees outside and I was eating hot soup and sweating but it was WORTH IT!!!

We got home yesterday afternoon and I enjoyed a little “me” time. I worked out, showered, got my nails done, went grocery shopping and after cooking dinner I went over to my friends Brian and Jes’ house. Ā They live in my neighborhood so I just had a walk around the corner (bonus)! They made samples of super-healthy smoothies with their Vitamix blender for us to try and we washed those down with glasses of wine. Super fun time!

I have made this recipe once before about a month ago for my brother and my Dad’s birthday (their birthdays are one day apart on the 24th and 25th of May). Due to the commotion of having guests over and cooking at the same time I didn’t take any pictures. The original recipe that I made from Sing for Your Supper blog made enough enchilada sauce and chicken filling to fill two 13×9 dishes (about 20-22 Ā enchiladas). That was nice the first time I made these since I had 9 people to feed but I had to cut it down for just the 3 of us. This recipe makes enough enchiladas to fill one 13×9 dish.

Devin gave them his signature thumps up and Travis said they were really, really good. These enchiladas are a little spicy from the jalapeno and cayenne pepper, creamy from the sour cream and tangy from the salsa verde. I can’t wait to have leftovers for lunch today šŸ™‚

Salsa Verde Sour Cream Enchiladas

Slightly Adapted From Ā Sing For Your Supper Blog

Ingredients

  • 2 chicken breasts, shredded (I used a rotisserie chicken and saved the legs and wings for the guys to snack on later)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed, minced
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 1 cup light sour cream
  • 1 cup (or half of a 16 ounce jar) of Medium Salsa Verde, I used Herdez
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 2 tablespoons dried cilantro (I forgot to buy fresh)
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup each sharp cheddar and monterey jack cheese
  • 10-12 flour tortillas

Method

  • Preheat oven to 350 degrees. Heat large non-stick skillet and spray with non-stick olive oil spray, then add butter. When the pan heats and butter melts add the onion, garlic and jalapeno and saute until soft. Add flour and stir constantly for 2 minutes. Whisk in chicken stock until smooth and bubbly. Add cumin, cayenne, salt, pepper and cilantro and stir. Then add in salsa and sour cream. Let it come to a simmer and then turn down to low while you prepare the tortillas.
  • Spray a 13×9 baking dish with non-stick olive oil spray. Add 2 ladle-fulls of sauce to the bottom of the dish. Add some chicken and cheese to each tortilla and roll up. Place in the pan seam-side down. Pour the remaining sauce over the enchiladas and top with remaining cheese. Bake for 25 minutes or until bubbly and slightly browned. Serves 3-4 with leftovers.

Curried Egg Salad

I have been in love with Bon Appetit ever since last year when Gwyneth Paltrow was featured on the cover. I immediately subscribed and have made many recipes from Bon Appetit since then. Now I will be able to share them on my blog which is so exciting! By the way my favorite recipe from the Gwyneth Paltrow edition was the recipe for Grilled Chicken with Peach BBQ Sauce. I’ve made it multiple times and as soon as there are some good local peaches in season here I will certainly make as post about it!

In the new May 2012 magazine a recipe for Curried Egg SaladĀ caught my eye. I had not made regular “old-fashioned” egg salad since I catered a friends baby shower a couple of years ago and the idea of adding curry made it sound like a perfect weekend brunch food. The recipe only called for 4 eggs and with the 2 hungry boys in my house I decided to double the recipe.

The only thing I changed was that I used Vegenaise instead of mayo. I know, don’t make fun of me, I used an egg-less vegan mayo in egg salad. I prefer the taste of it to regular mayo…that’s the only good reason I can give you! I also forgot the scallions so I had to leave those out.

Curried Egg Salad (adapted from Bon Appetit)

  • 1/2 cup Vegenaise
  • 2 small shallots, minced
  • 3 tablespoonsĀ apple cider vinegar
  • 3 teaspoonsĀ Dijon mustard
  • 1 teaspoon curry powder
  • 1/2 teaspoonĀ ground cumin
  • 8 large hard-boiled eggs, chopped
  • 1Ā medium Granny Smith apple, peeled and cut into 1/8-inch cubes
  • Kosher salt and freshly ground pepper
  • Whisk Vegenaise, shallot, apple cider vinegar, mustard, curry powder, and cumin in a large bowl. Fold in eggs and apple. Season with kosher salt and freshly ground pepper. I served mine on a toasted whole-wheat english muffin.