This is a nod to carne asada so I am first creating my marinade by adding cumin, garlic powder, ancho chili, onion powder, cilantro, and oregano. I am not adding any salt since I am adding soy sauce, orange juice, and dark Mexican beer to this marinade. The soy sauce will add all of the salt that I need.
Once I’ve mixed all the spices together, I put in my tri-tip, cover the bowl, and will marinate this for about 12 hours.
You shouldn’t let this go any longer than 12 hours as the meat will break down too much and you can wind up having a soggy piece of meat after it cooks.
The first thing is to sear the meat on both sides. My Instant Pot has a sautee function that allows for either sauteeing or searing. I seared each side for about 5 minutes. I think the next time that I do this, I will sear it in a cast iron skillet instead so I can get a heavier sear…but this was good.
Next, I take the meat out of the Instant Pot and add it to my stock. You do this so that the meat won’t burn. After putting in my stock, I scrape all of the bits of meat that were stuck to the bottom of the pot, I place the insert back into the Instant Pot. This is also important so the meat won’t burn.
Then, I put the meat back in, using the meat setting on the instant pot, I let this cook for 45 minutes. At the end of 45 minutes, I manually release the steam, and the result is a juicy and tender piece of meat. In retrospect, I could have gone to 30 minutes, and this would have been more on the medium rare side. That’s the fun thing about cooking, I get to learn more with every meal and improve my skills.
The final outcome was this burrito bowl, shredded romaine lettuce, white rice, black beans, tomato, cilantro, sour cream, green hatch chili salsa, avocado, tortillas…and a margarita.
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