Quick
California Taco with grilled tri-tip, quesillo, guacamole, salsa, and crispy…
California Taco with grilled tri-tip, quesillo, guacamole, salsa, and crispy… — 28 min, 15 ingredients, adapted from Ryan Carter 🍻.
Recipe adapted from Ryan Carter 🍻 · View original
Total
28 min
Serves
9
Calories
500 kcal
Ingredients
- 2.5 lb tri-tip
- as needed Kosher salt
- as needed Black pepper
- Salsa (ORANGE SAUCE) Recipe (linked in my bio): www.CasitaMade.com/post/Orange-Sauce Salsa (Orange Sauce)
- 1 large russet potato
- for frying Neutral oil
- 2 TBSP cilantro
- 2 avocados
- 1 lime lime juice
- 0.5 tsp kosher salt
- as needed shredded quesillo
- as needed cooking oil
- as needed tortilla
- as needed pico de gallo
- as needed sour cream
Instructions
- Liberally season the tri-tip with kosher salt and refrigerate on a wire rack overnight (or at least 4 hours). Immediately before grilling, pat dry and season with black pepper. Sear over high heat, then move to indirect medium heat until the thickest part reaches 125–130°F for medium-rare. Rest 15 minutes, then chop.
- Slice the russet potato into thin fries and rinse under cold water until the water runs clear. Dry thoroughly with paper towels. Fry at 350°F until golden brown and crispy, then immediately toss with kosher salt and chopped cilantro.
- Mash the avocados with lime juice and kosher salt until smooth but still slightly chunky.
- Preheat a comal or griddle over medium-high heat. Add cooking oil, a layer of shredded quesillo, then top with the tortilla. Sear until melted and slightly charred, then remove from heat. Top with guacamole, chopped tri-tip, salsa, and crispy fries. Optionally, add pico de gallo and/or sour cream.
Cook this from what you already have
Suphra scans your ingredients and turns them into recipes you can cook step-by-step. Out of an ingredient? It suggests swaps and adds what you are missing to your grocery list.
Start 3-Days Trial