Tri Tip Enchiladas with Roasted Tomatillo Salsa

dmourati

I've previously made and shared this cook and decided to document things a little more to entice others here to give this a go. The recipe comes from Sam the Cooking Guy and he calls his Tri Tip & Charred Onion Enchiladas. I decided to focus on the salsa because it absolutely makes the dish for me.

To make a Tri Tip enchilada, you need to start with some Tri Tip. I get mine from Snake River Farms. I decided to reveal just how much I trim these as a further insight to justify this post.

Here's the trimmed Tri Tip and the trim, I'd say north of a half pound.




The next step for me is it to hit the Tri Tip with some Albukirky Red. I absolutely love this stuff on Tri Tip.



I threw the Tri Tip back in the fridge, got the Egg fired up sans smoking wood, and started on the beans and salsa.





Beans for me always start with olive oil, diced onion, minced garlic and a dutch oven.

 
This Better than Boullion or other chicken stock is my secret to great beans!



King City Pink Beans tonight from Rancho Gordo.






This salsa is a deviation from the STCG recipe in favor of a very similar one from Rick Bayless, Roasted Tomatillo Salsa. I absolutely love this salsa! You roast the tomatillos, serranos, garlic still in the husk, then peel the garlic, add the tomatillos and serranos to the blender. Blend, then add in diced onion, sliced cilantro, and salt. It is so darn good!



At this point, my 8yo and his amigo came by and demanded I take them on a bike ride. I am always game for a bike ride but I had to cook the Tri Tip. Hmm, so, I set a timer for 45 minutes, got the Egg right around 250 with some Red Oak on it, grabbed my helmet and took off with the kids.





Good thing I set the timer because we got back home to my timer alarm going off an a Tri Tip right at 128F. Perfect! Next, time to sear.



Dang that looks good!

Next, time to work on the innards for the Enchiladas. Start with a large yellow onion and a cast iron pan.





Add in some diced chipotles and some beef stock. This mixture eventually gets rough chopped as part of the enchilada filling.



Cross section of the Tri Tip.










Mmm.



Final Enchilada!

Dyal_SC

All of that looks too good to eat, but I’d like to take a crack at it anyway. 

lkapigian

Over the to right there !

WeberWho

What a meal!

Botch

Helluva documented cook; excellent!  

johnmitchell

Great post!!! That looks and sounds delicious 😋

ColbyLang

Looks great! Thanks for sharing

GrateEggspectations

Good job covering the stages of the cook, leading up to an excellent result. 

lousubcap

Great documentation and impressive results.  Awesome cook.

Foghorn

Wow.  I'd put that salsa on pretty much everything and those enchiladas look amazing.

Corv

Very good post, thanks! We need more like this.

Dyal_SC

Commenting again because this needs to be at the top. Excellent. 

dbCooper

Another example of why the forum would benefit from "sticky" posts.

@dmourati - Thanks for the excellent post, really good stuff.

Eggdicted_Dawgfan

Awesome cook! I need this. Thank you for the easy to follow write up. I’ve never made enchiladas, but that’s going to change. I can’t do the cilantro, should I just leave it out of the salsa or sub with something else? 

dmourati

Eggdicted_Dawgfan said:

Awesome cook! I need this. Thank you for the easy to follow write up. I’ve never made enchiladas, but that’s going to change. I can’t do the cilantro, should I just leave it out of the salsa or sub with something else? 

I’d just leave the cilantro out. The salsa will still be good without it. You could even find any salsa verde from your grocery store in a bottle, jar, or plastic tub and use it instead. 

If you make it, my effort will be vindicated!

Stormbringer

Great description and pictures, nice one! 

Eggdicted_Dawgfan

You have my word I will make it. Can’t promise when, due to work travel, but it will happen and I’ll post it here. 

Elijah

Eggdicted_Dawgfan said:

Awesome cook! I need this. Thank you for the easy to follow write up. I’ve never made enchiladas, but that’s going to change. I can’t do the cilantro, should I just leave it out of the salsa or sub with something else? 

I'm not sure of your reason for no cilantro, but if it's just for taste I'd suggest adding a little in along the way. I used to think it was soapy, but at the right amount I think it helps any dish. 

Eggdicted_Dawgfan

Yeah it’s soapy. I have tried it so many times and I just can’t get past the soapy taste. Even small amounts stand out. Weird how some love it and some hate it. 

ColtsFan

Good grief that looks delicious 

bluebird66

What an awesome meal!