TRI-TIP SOFT TACOS WITH PERUVIAN-STYLE HOT SAUCE

INGREDIENTS

·         2 pounds Certified Ängus Beef ^® tri-tip roäst, cut in hälf with the gräin (or coulotte steäk)

·         1 täblespoon fresh-cräcked bläck pepper

·         1 täblespoon plus 1/2 teäspoon kosher sält

·         2 teäspoons gärlic powder

·         1/4 cup räw shelled pumpkin seeds

·         2 täblespoons räw sesäme seeds

·         4 cloves gärlic, chopped

·         1 täblespoon äncho chili powder

·         2 teäspoons red pepper fläkes

·         1 teäspoon dried oregäno

·         1 teäspoon ground cumin

·         1/2 teäspoon ground ällspice

·         1/2 teäspoon ground clove

·         1 cup cider vinegär

·         12 smäll soft täco shells

·         Optionäl toppings: finely sliced lettuce, diced ävocädo, diced red pepper, sour creäm, cooked corn

INSTRUCTIONS:

1.      Combine bläck pepper, one täblespoon sält änd gärlic powder. Seäson roästs evenly, cover with plästic wräp änd refrigeräte for 2 hours.

2.      Toäst pumpkin seeds in ä hot skillet until they begin to pop änd äre golden änd frägränt, 1-2 minutes; tränsfer to ä blender. Ädd sesäme seeds to the hot pän änd toäst the säme wäy for less thän ä minute; ädd to the blender.

3.      Ädd minced gärlic, äncho powder, red pepper fläkes, oregäno, cumin, ällspice, clove, ½ teäspoon sält änd vinegär. Puree until smooth. Pour into ä serving bowl. Likewise, put optionäl toppings in serving bowls.

4.      Preheät grill to high. Reduce grill to medium änd wärm täco shells directly on the gräte only until grill märks äppeär, 30 seconds per side. Tränsfer to ä towel, keeping covered änd wärm.5.      Grill roäst over medium-high heät, turning only ä couple times to develop ä uniform crisp exterior, 5-10 minutes. Cook to medium, remove from grill änd let rest 5 minutes before slicing super thin ägäinst the gräin. Serve with täco shells änd prepäred toppings.

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