Here at Ankitha Gadag recipes, y’all know we share a deep passion for MEAT. Moving to Texas has only furthered this romance. I’ll blame it on the delicious tacos, barbeques, and various grilling tactics this part of the country is widely known for. Although, I tend to keep with the safer meats (i.e. poultry, fish, pork), I thought it was time to venture out of my comfort zone and come up with recipe inspired by my new home.
If you are like me, you are probably intimidated by cooking beef. The various cuts, length of time of cooking, etc make it seem like more trouble than worth. I am going to keep it super simple for you guys, because I have already done all the research. The cut I have chosen here was selected because:
- It’s not terrible fatty 2. It shreds well 3. It’s low maintenance.
It took me all of a few minutes to prep the meat and throw all ingredients into the crockpot/slow cooker. 7 hours later, meal prep was ready for the week.
I loved eating this throughout the week in various forms: Tacos, Salads, Coleslaw/BBQ style, etc.
Get creative and let me know what you think
1-2 lbs beef tri-tip roast (or shoulder)
2 dried, whole ancho chilies – deseeded/seeded (up to your tolerance of heat), stems removed
2 dried, whole guajillo chilies – deseeded/seeded (up to your tolerance of heat), stems removed
2 dried, whole chipotle pepper – deseeded/seeded (up to your tolerance of heat), stems removed
4-6 cloves garlic – skin removed
1 tbsp loosely-packed fresh thyme leaves
1 tsp cinnamon powder
1 tsp smoked paprika
2 tbsp apple cider vinegar
2 heaping tbsp of Bettter than Bouillon Chicken/Beef Base
1 cup water
salt and pepper
- Blend all ingredients and make a paste
- Sear your meat on both sides with S&P
- Throw it all into your crockpot/slow-cooker and you’re done!!
For a step-by-step tutorial of how to make this, check out my video below: