Ingredients
- 3 tablespoon olive oil
- 3 tablespoon - 4 medium brown onions (finely diced)
- 12 clove garlic (1 head) minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 3/4 teaspoon cinnamon
- 5/8 cup flour
- 4 tablespoon chili powder
- 14 cup stock (chicken)
- 6 ounce semisweet chocolate
- 3 tablespoon olive oil
- 3 tablespoon - 4 medium brown onions (finely diced)
- 12 clove garlic (1 head) minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 3/4 teaspoon cinnamon
- 5/8 cup flour
- 4 tablespoon chili powder
- 14 cup stock (chicken)
- 6 ounce semisweet chocolate
- 1 1/2-2 lb tri-tip(fat trimmed)
- 3 tablespoon olive oil
- 3 tablespoon - 4 medium brown onions (finely diced)
- 12 clove garlic (1 head) minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 3/4 teaspoon cinnamon
- 5/8 cup flour
- 4 tablespoon chili powder
- 14 cup stock (chicken)
- 6 ounce semisweet chocolate
- 1 1/2-2 lb tri-tip(fat trimmed)
- 4 tablespoon cocoa - unsweetened
- 4 tablespoon coffee, instant coffee
- 4 tablespoon brown sugar
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 tablespoon thyme
- 1 teaspoon garlic salt
- 2 teaspoon cayenne pepper
- 5 teaspoon kosher salt
Preparation
Baking Directions:
Lightly tenderize your tri-tip.
Liberally cover the tri-tip with your rub and let sit at room temperature for 2 hours.
Preheat your BBQ to 500 degrees.
Sear your tri-tip on each side for 1 minute.
Decrease the temperature of your BBQ to 275. Place Heavy gauge aluminum foil on your BBQ.
Place the tri-tip, fat side down on the foil for 30 minutes.
Flip you tri-tip over with fat side up and cook for an additional 15-20. During the process, continue to check the tri-tip so that it is served medium rear at center.
For the sauce: In a large stock pot, sauté onion in oil until tender.
Add garlic, oregano, cumin, cinnamon; sauté together for a few minutes.
Combine flour and chili powder; Stir into pan, coating onion mixture.
Slowly whisk in stock; reduce until sauce thickens.
Whisking frequently (this will take about 30 minutes).
Stir in semisweet chocolate until melted.
Serving Directions:
Slice the tri-tip into ¼ inch pieces.
Pour sauce over tri-tip.
Sprinkle a light to moderate amount of cotija cheese over the top of the sauce.
Lightly Grill the jalapenos and add as garnish around the tri-tip.
