Slow Cooker Tri-Tip Tacos

Slow Cooker Tri-Tip Tacos Recipe by See Recipe

List of Ingredients:

8 cloves garlic 1 tbsp smoked paprika (or sweet for a less smoky flavor) 1 tbsp ancho chili powder 1 tsp oregano 1 tsp kosher salt 1/2 tsp black pepper 1 tbsp olive oil 2 lb lean tri-tip roast, all fat removed 1 onion, chopped 1 bay leaf 1 cup beef broth See Recipe

1 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. See Recipe

2 Mix the paprika, chili powder, oregano, salt, pepper, and olive oil into the garlic paste to create a rub. Cover the tri-tip with the rub. See Recipe

3 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 in the liquid. See Recipe

4 Serve in warm corn tortillas with all your favorite taco toppings. It can also be served over rice, as a shredded beef burrito, or in lettuce wraps. See Recipe

ENJOY! Make this delicious Slow Cooker Tri-Tip Tacos recipe and tag us! @slenderkitchen See Recipe

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