Over the weekend, I played host to my mom and my siblings for a nice little BBQ. As soon as she got into the apartment, without missing a beat, she began cleaning the kitchen making sure the counters we’re extra squeaky clean and the dishes were neatly put away so I played some music for her while she tidied up. I played those old cumbias from Rigo Tovar and Fito Olivares. The same cumbias that I usually woke up every Saturday morning, like an alarm that always let me know it was time to get up and go help my dad outside.
I invited her over because I was going to be making these Michelada Tri-tip Tacos and I know how much she loves the I love Michelada Mix. She’s been crazy about it ever since I gave her a bottle to try, and now it’s the only way she’ll have a beer with us.
She also got really excited when I told her I ‘d be including her salsa roja in the pictures for this post, it was super cute!
When I Love Micheladas asked me to get creative with their Michelada Red mix, I instantly knew I needed to pair it with a tri-tip roast. Tri-tip loooves a good marinade, and with the new Mix having a more prominent tomato flavor than the original, I knew it’d be a perfect fit. The new Michelada Red reminds me of the Ojos Rojos we had in Cancun, their version of the Michelada that includes tomato juice, salsa maggi, and worcestershire sauce.
We’re adding some garlic, chili flakes, I love Micheladas Red, a beer to the roast and we’re going to let it rest overnight in it’s very own michelada so it yields a juicy and tender piece of meat perfect for tacos. I left my trip-tip in slices, but feel free to chop and serve which ever way you’d like.
You’ll even have enough Michelada mix left over so you can enjoy an ice cold Michelada while you grill!
- For the roast:
- 3 lb tri-tip roast
- 3 cups I love Michelada-Red Mix
- 12 oz blonde lager (like Corona, Modelo, Tecate)
- 2 large garlic cloves, minced
- ¾ tsp red chili flakes
- For the Tacos:
- Radishes, sliced
- onion, diced
- cilantro, minced
- To prep your roast: Start by trimming any extra fat off your roast (mine had a huuuge layer of fat). Place your roast in a gallon sized Ziploc bag. Mix in the michelada mix, blonde lager, garlic cloves and chili flakes. Place in the fridge, making sure the marinade evenly distributed and let the roast marinade for a minimum of 8 hours. (Feel free to save some of the liquid afterwards to baste your roast while on the grill!)
- To Grill:Turn your grill to medium-high heat and place your tri-tip directly over the heat. Sear your roast for about 12-15 minutes until it is nice and brown, then flip it over and do the same.
- Lower the flame to low heat and let the roast cook for about 25 to 30 minutes until a meat thermometer inserted to the center of the roast reads 125 degrees for rare 135 degrees for medium rare 145 degrees for medium and 150 for Medium well and 160 degrees for well done.
- Once your roast reaches the desired temperature for doneness, let the roast rest on a cutting board for about 20 minutes before slicing.
- To assemble your tacos: Place a few slices/strips of the tri-tip on a warm tortilla, and top with your favorite fixings.