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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Ancho Chile-Crusted Tri-Tip Roast Recipe

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This recipe for Ancho Chile-Crusted Tri-Tip Roast is from The Vanderheiden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 dried nacho chilies, stemmed, seeded, torn into small pieces
2 tsp ground cumin
2 tsp garlic powder
1 tsp salt
1 cup plain yogurt
1 tbsp packed dark brown sugar

1 2 lb tri-tip beef roast
Directions:
Directions:
Chili Mixture: Combine ancho chiles, cumin, garlic, and salt in food processor and grid to powder. Transfer mixture to small bowl. Mix in yogurt and sugar. Let stand 1 hr.

Place roast in 9x12 baking pan and coat surfaces with chile mixture. (Save some mixture for garnishing later.) Refrigerate 1 hr.

Wrap in aluminum foil and grill over direct heat 10 minutes per side.

Unwrap and serve with extra yogurt sauce drizzled on top.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
5 min prep, 1 hr marinate, 40 min cooking
Personal Notes:
Personal Notes:
This is an excellent family recipe. Despite the chiles, it is not spicy, but has a delicious summer taste.

 

 

 

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