Go Back
–+ servings
Print

Chile Ancho Marinated Beef/Tri Tip

Mexican flavors of chile ancho slathered of roasted tri tip!
Course Main Course
Cuisine Mexican-Style
Prep Time 20 minutes
Cook Time 55 minutes
Marinating Time For Beef 4 hours
Total Time 5 hours 15 minutes
Servings 6 Servings

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

Chile Ancho Dry Rub
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!