- 2 to 2 1/2 lbs. tri-tip roast
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. Mexican oregano
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1 can (14 1/2 oz.) diced tomatoes
- 1 can (4 oz.) mild green chilies
- 1/2 large onion, chopped
- 3 garlic cloves, smashed
- corn or flour tortillas
- optional toppings: shredded cheddar cheese, diced fresh tomatoes, avocado slices, salsa, lime wedges
In a small mixing bowl, make taco seasoning rub by combining the kosher salt, black pepper, garlic powder, paprika, ground ginger and cayenne pepper. Mix well.
Rub tri-tip with dry spice rub and place in crock pot. Cover roast with diced tomatoes, chillies, onion, and garlic. Place the lid on the crock pot on and cook on low for 8-10 hours.
Remove from oven and place tri-tip on cutting board. Discard the smashed garlic. Leave remaining juices, tomatoes, chillies and onion in pot.
Using two forks, shred the tri-tip by holding one fork steady with one hand and slowly scraping the other fork, prongs faced backwards, with your other hand away from the other fork. Transfer the shredded tri-tip to a large bowl and add the reserved cooked vegetables and juices from the Dutch oven. Stir to combine. Serve in warmed tortillas with all your favorite toppings. Enjoy!