Easy Dutch Oven Tri Tip Tacos Recipe

I never thought a tri tip taco could totally change my dinner game until I fired up my Dutch oven, seared that juicy roast with a mix of bold spices, and let it simmer with garlic, onions, and a splash of lime juice until every bite was like a flavor explosion that blew my mind.

I love makin these Dutch oven tri tip tacos. I season my 3 lb tri tip roast with olive oil, kosher salt, black pepper, garlic powder, onion powder, cumin and chili powder.

Simmering it in beef broth with sliced onion, minced garlic and lime juice yields a lean, flavorful meal.

Ingredients

• Tri Tip Roast: The star ingredient that’s packed with protein and delivers tender, juicy flavor.
• Olive Oil: Gives healthy fats and helps sear the meat, releasing all the yummy spices.
• Kosher Salt and Black Pepper: They boost natural flavors and add a subtle, savory kick.
• Beef Broth: Brings moisture and deeper savory notes that help merge all the flavors together.
• Lime Juice: Adds a bright, tangy zing to cut through the rich meat taste.
• Corn Tortillas: Offer a fibrous, wholesome base while wrapping up all the roasted goodness.
• Spices and Aromatics: Garlic, cumin, chili powder and more deliver warmth and a bit of complexity.
• Optional Toppings: Cilantro, red onion and avocado add fresh crunch plus extra visual flavor.

Ingredient Quantities

• 3 lb tri tip roast, trimmed of excess fat
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup beef broth
• 1 large yellow onion, sliced
• 4 cloves garlic, minced
• Juice of 1 lime
• 8-10 corn tortillas
• Optional: chopped cilantro, diced red onion, and avocado slices for topping

How to Make this

1. Pat the tri tip dry then mix together kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and smoked paprika. Rub the spice mix all over the roast.

2. Heat the Dutch oven on medium-high and add the olive oil. Once the oil is hot, sear the tri tip on all sides until it’s nicely browned.

3. Remove the meat from the pot and lower the heat a bit. Toss in the sliced yellow onion and minced garlic; cook them for a few minutes until they start to soften.

4. Pour in the beef broth and squeeze in the lime juice. Stir to combine everything and get all those flavors mingling.

5. Return the tri tip back into the Dutch oven; make sure it sits inside the broth and onion mix.

6. Cover the Dutch oven with its lid and let everything cook in the oven at 350°F for about 2 to
2.5 hours, or until the meat is very tender.

7. When the cook time is up, take the tri tip out carefully and let it rest for about 10 minutes before slicing it thinly or shredding it.

8. While the meat rests, warm the corn tortillas in a dry skillet or wrapped in foil in the oven.

9. Fill each tortilla with the sliced tri tip and spoon some of the onions and broth from the pot over the meat.

10. Top each taco with chopped cilantro, diced red onion, and avocado slices if you like, then serve hot and enjoy.

Equipment Needed

1. Dutch oven with lid – needed for searing the tri tip and then slow-cooking it in the oven
2. Stove and oven – the stove heats the Dutch oven while the oven cooks the meat slowly
3. Large mixing bowl – for mixing the kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, and smoked paprika
4. Cutting board – for slicing the yellow onion and preparing the garlic
5. Chef’s knife – essential for slicing the meat, chopping veggies, and dicing any toppings
6. Measuring spoons – to correctly portion out the salt, spices, and olive oil
7. Tongs or spatula – to turn the tri tip and remove it safely from the hot Dutch oven
8. Skillet – for warming the corn tortillas on the stovetop if you don’t want to use foil
9. Aluminum foil – as an alternative method to wrap and warm the tortillas in the oven
10. Serving plates – for presenting and enjoying the tacos once they’re ready

FAQ

• How long do I cook the tri tip in the Dutch oven?
  It usually takes about 2.5 to 3 hours on low heat. Make sure its tender enough to shred easily.
• Do I need to sear the meat first?
  Yes, searing helps lock in flavor and creates a nice crust on the tri tip before you add the rest of the ingredients.
• What if I dont have a Dutch oven?
  You can use any heavy covered pot as a substitute, just keep the heat low so the meat cooks evenly and stays moist.
• How can I warm my corn tortillas?
  You can heat them on a dry skillet or wrap them in foil in the oven for a few minutes. Either way, they come out soft and tasty.
• Can I store leftovers?
  Sure, let the meat cool, then store it in an airtight container in the fridge. It should be good for up to 3 days.

Easy Dutch Oven Tri Tip Tacos Recipe Substitutions and Variations

• If you can’t find tri tip roast, try using beef chuck roast instead. It’ll work just as well, though the texture might be a bit different.
• If you don’t have olive oil, you can use canola oil or even avocado oil. They work good in most recipes.
• You can replace beef broth with chicken broth or even water mixed with a beef bouillon cube if you’re in a pinch.
• If corn tortillas aren’t available, flour tortillas or even taco shells can be a decent alternative.
• If you don’t have lime, you can use a squeeze of lemon juice instead for a similar tangy flavor.

Pro Tips

1. Make sure you pat the meat completely dry and let it sit out for a bit before searing. This helps to get that nice crust on the roast so you dont lose all that flavor when you sear it later.

2. When you’re browning the tri tip in the Dutch oven, get the oil really hot first and dont be afraid to let it sear on all sides. It may seem like extra work but trust me, crispy outside means juicier meat in the end.

3. After cooking, let the meat rest for around 10 minutes. This step is super important because it helps lock in all the juices. Also, warming up the tortillas properly gives you a softer and tastier bite when you fill them up with the tacos.