This chile ancho marinated filet of beef or tri tip is good enough for any special occasion! Or simply if you are looking to enjoy some delicious beef tacos! No special occasion required. Just come hungry!
I am kind of fond of chile ancho!
One of the most used dried peppers in my kitchen is chile ancho. Chile ancho are the dried version of those big, green, beautiful poblano peppers. It would be hard for me to choose which version is my favorite. For a few years when one of the local markets was carrying big bags of chile ancho,I was well stocked! Preparing a batch of pork tamales came easier. Fortunate for me I have friends who live all over the United States and local friends who travel. On several occasions I have traded product with foodie friends who live in other states. I ship them hard to find items that they cannot purchase in their area and they do the same for me. And for the friends that live locally, I cook some special Mexican recipes that are not available in our area, such as Mom’s Pork Tamales, yeah baby! Ha, Ha, Ha! Everybody’s happy!
When grilling is not the option, I really enjoy a little cast iron cooking for beef in particular.
For this recipes today, I used filet of beef (wet marinade) for the first recipe and beef tri tip(dry rub) in the second recipe. Chile ancho marinades , sauces and dry rubs pair well with any meat, especially pork and beef. This is a great way to use that cast iron pan sitting in your cupboard. It’s fast and easy! Don’t forget to have you meat thermometer on hand. This recipe takes longer to marinate than it does to actually cook it. We enjoyed the beef hot with roasted vegetables, sandwiches, and tacos for the next couple of days. It’s a great choice for entertaining as well. Serve it sliced as an appetizer on top of crostini slices and some fresh guacamole or pico de gallo or guacamole on top for your next dinner party.
Beef Tri Tip
Filets
Beef Trip Tip~ Chile Ancho Dry Rub
What if grilling is an option?
I am glad you asked! On occasion I have grilled the dry rub marinated tri tip. It’s delicious! Prepare the dry rub as instructed and apply to the tri tip. Cover with plastic wrap and then place in storage bag overnight. Heat grill to high and set for indirect cooking. To grill place seasoned tri tip on the cool side(indirect heat) of the grill. Close the lid and let it cook for 30 minutes. Monitor the internal temperature of the beef. When it reaches 125 degrees F, move the beef over to the hot side of the grill to sear it all around. I pull the tri tip at about 135 degrees F. let it rest for 10 minutes before slicing.
Tri tip sliced thin. Garnished with a roasted tomato salsa, cilantro, onions and lime on a double layer of corn tortillas!
Chile Ancho Marinated Beef/Tri Tip
Equipment
- 1 Cast Iron Skillet
Ingredients
- 6 med-large dried chile ancho stems and seeds removed and torn into smaller pieces
- 3 chile de arbol or 1 teaspoon crushed red pepper flakes
- 6 cloves garlic
- Avocado oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon oregano
- 1/2 teaspoon marjoram
- 2 whole cloves
- 3 1/2 cups chicken broth, reserve 1 cup separate
- 2 tablespoons apple cider vinegar
- 1 tsp Fresh cracked pepper
- Salt to taste this is an adobo/marinade so make sure you season well
- 2 tablespoons Maggi sauce or Worcestershire sauce
- 2 filet of beef (or 1 tri tip weighing 2 lbs) 1 pound each more or less
- 1 large white onion, sliced into strips
Instructions
- Heat 2 tbsps. oil to medium/low heat in a skillet. Add the torn pieces of chile ancho, chile de arbol and cloves of garlic. Cook in the oil for 3-5 minutes, stirring frequently so that peppers don’t overcook or burn. You want then to become aromatic and slightly soft. The garlic should be a light golden color.
- Add the cumin seeds, oregano, cloves and marjoram to the chiles. Cook for another minutes. Add the broth, bring to a boil, reduce to a simmer and cook for 6 minutes. Remove from heat and let cool slightly.
- Once slightly cooled transfer all of the mixture to the blender. Add the vinegar, salt, pepper and Maggi or Worcestershire sauce. Blend on high until smooth, set aside. Taste for salt. Lightly season the beef with salt all around, then transfer the beef to a dish or a heavy storage bag. Spoon on about 1 cup of the ancho adobo over the beef, making sure you don't contaminate the extra adobo if the spoon touches the beef. Using a brush or your hands, coat beef all over. Cover and marinate refrigerated for 4 hours or overnight. Reserve the remaining adobo.
- When ready, remove beef from refrigerator 40 minutes before cooking it. Place beef onto a plate, shaking off excess adobo/marinade. Preheat 2 tablespoons of oil in a oven proof heavy skillet to medium heat for 5 minutes. Also preheat the oven to 300 degrees F.
- Sear the beef for 4 minutes on both sides, making sure you turn them right side up before they go in the oven. Quickly remove beef and reserve on a plate. Add the sliced onions to the skillet and sauté for 2 minutes. Place the beef back into the skillet on top of the onions. You can baste lightly with more ancho adobo before going into the oven. Pour in 1 cup of broth to the bottom of the skillet.
- Finish cooking in oven for 15 to 20 minutes or until internal temperature reads 135 degrees for medium rare or 140 for medium. Remove from oven and remove the lid. Let it rest for 10 minutes before slicing. Serve with sauce from pan. Store leftover adobo in a glass jar refrigerated for a few months. Or freeze for up to 4 months. Serve the sliced tri tip with mashed potatoes or create your favorite beef tacos with all the fresh garnishes and salsa!
Notes
1/3 cup chile ancho powder
2 tablespoons Gebhardt chili powder
*Gebhardt is a bright red mild chili powder
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon brown sugar
1/2 tablespoon cumin
1/2 tablespoon smoked paprika
1/2 tablespoon fresh cracked pepper
Chile de arbol or chipotle powder, to taste
Salt to taste To prepare the tri tip, follow instructions as above. Add dry rub, cover with plastic and marinate overnight. Let come to room temperature for 35 to 40 minutes before cooking. The tri tip took a few minutes less to cook to desired internal temperature of 130 degrees. Keep that thermometer close by!
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