Sunday Slow Cooker: Tri-Tip Tacos
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 8 U cloves garlic
- 1 tbsp smoked paprika
- 1 tbsp ancho chili powder
- 1 tsp salt
- 1 tsp black pepper
- 2 lb lean tri-tip roast, all fat removed
- 1 U onion, chopped
- 1 U bay leaf
- 1 cup beef broth
- shopping_cartGet IngredientsinfoNEW!
The first step is to turn the garlic into a paste. You can do this by pulsing it in a food processor, using a garlic press, or by mincing it and then pressing it into a paste using the back of your knife and a little coarse salt.
Mix the paprika, chile powder, salt, and pepper into the garlic paste to create a rub. Cover the tri-tip with the rub. At this point, you could grill the tri-tip if you prefer a grilled version.
Add the beef broth and onions to the slow cooker. Place tri-tip on top. Cook on low for 8 hours. Thirty minutes before the cooking is finished, remove the lid and shred the meat. Let cook, uncovered, for the final thirty minutes.
Serve in warm corn tortillas, over rice, or wrapped up as a burrito or lettuce wrap.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.