Shredded Tri-Tip Tacos

Ingredients

• 2 lb. tri-tip roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth
• 1/4 cup salsa
• 1/4 cup diced onions
• 1/4 cup diced bell pepper
• 8-10 tortillas
• 2 cups shredded cheese
• Optional toppings: sour cream, guacamole, diced tomatoes, lettuce, etc.

Directions

1. In a small bowl, mix together the garlic powder, onion powder, chili powder, cumin, paprika, salt, and black pepper. Rub the seasoning mix all over the tri-tip roast.
2. Place the seasoned tri-tip roast in the slow cooker and pour the beef broth, salsa, diced onions, and diced bell pepper over the top.
3. Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours.
4. When the roast is cooked, remove it from the slow cooker and shred the meat with two forks.
5. Assemble the tacos: Place the shredded meat on a warm tortilla, then top with cheese and any other toppings you like. Serve immediately.

Interesting Facts

• Tri-tip is a cut of beef from the bottom sirloin that is popular in California, especially for barbecuing.
• Tri-tip is also known by other names, such as triangle steak, sirloin tip, or Santa Maria steak.
• Be sure to shred the tri-tip while it’s still hot, as it will be easier to pull apart.