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This is a recipe that our friend, and co-worker Della, usually brings to pot lucks at work, and it always receives rave reviews and we've always noticed that leftovers are non-existant. This dish is super easy to make and it will really wow the crowd. Special
tools: 5 quart Crock pot
2
Tri-tip roasts; about 4 pounds Place tri-tip roasts in crock pot, slice as needed, so the roast will fit into your crock pot. Array diced jalapeņos on top of tri-tip. Recipe calls for low heat; you may add more peppers if you desire more heat. Cook on high heat for 1 hour. Reduce heat to low. Cook over low heat for 6 to 8 hours. If your at home, serve the dish directly from the crock pot. If it's a pot luck at work, pack up the pot, take it to work, reheat the dish, and serve it from the pot. Your guests will love it! The tri-tip will baste itself it it's own juice, so you don't need to lift the lid or stir it, as by releasing the steam and the heat will just cause the cooking time to extend. I know that the intoxicating smell will make you curious, but you just have to ignore the temptation to lift the lid, or worse, to sample a morsel.
Photo: Tri-tip, topped with jalapeņo peppers, has been cooking in the corck pot for about two hours. Notice the rich, red broth that is forming, which will make perfect stock for tri-tip gravy. Leftover juice and drippings from the meat, gathered from the crock pot, can be made into gravy. Believe me, your guests will love you if you make gravy from the juices!
Photo: Tacos, made from left over tri-tip, garnished with tomatoes, jalapeņo peppers, diced onions, sour cream and cheese make a perfect dinner. You can serve this as a main dish for almost every meal, especially if you accompany it with potatoes, rice or pasta. If your taste buds like to wander south of the border, heat up a few corn tortillas and use the cooked tri-tip for fillings. We like to garnish our tacos with cabbage, diced onions, diced fresh jalapeņo peppers, cilantro, and a little sour cream or mayonnaise to hold it together, just like this dish is eaten in Mexico. If the mood strikes, we might even add a little bit of cheese. Della has served this easy-to-make dish at may pot lucks at work, and it garners rave reviews from everybody. It's easy to make, easy to serve, and your guests will love it.
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