Cracked Black Pepper
2 tsp Garlic
Green Chile Enchilada Sauce
1, 3 lbs Tri Tip Roast
This Smoked Tri Tip Roast is marinated for at least 8 hours in Green Chile Verde Enchilada Sauce, then cooked low and slow and finished with a quick sear on the Country Smokers grill. The result is a mildly spicy, unbelievably tender reverse seared Tri Tip Roast with a tasty crust. Serve on its own or in tacos, nachos, burritos, or omelets.
The Tri Tip cut was made famous in the town of Santa Maria California where Hispanic style flavors are extremely popular. Marinating the Tri Tip overnight in a Green Chile Enchilada sauce is a simple way to give it those tangy and spicy flavors without overpowering the meat. If you prefer more heat, opt for a mix of red enchilada and chipotle sauce. Even though this recipe recommends at least an 8-hour marinade, we recommend letting the roast sit for up to two days, so it has as much time as possible to soak up all that flavor.
To make the marinade, simply combine the tri tip roast and enchilada sauce in a large plastic Ziplock bag. Try to squeeze as much air out as possible without spilling the sauce. Let it sit in the refrigerator for at least 8 hours.
For a pairing that delights the palate try a light bodied pinot noir or amber ale.