These Tri-Tip Sandwiches deliver deep, savory flavors through a long, slow braise that transforms tough cuts into tender, pull-apart meat. The tri-tip is stuffed with whole garlic cloves and coated in a robust spice rub featuring paprika, chili powders, and cumin. Slow cooking in a bag with water ensures the meat stays moist and develops a rich, smoky profile. Served on soft rolls and topped with a vibrant salsa made from the roasted garlic, fresh cilantro, and crushed tomatoes, this dish balances hearty meatiness with bright acidity. Perfect for weekend gatherings, potlucks, or a satisfying family dinner, these sandwiches offer a comforting, homemade taste that pairs beautifully with simple sides like coleslaw or potato salad.
Tri-Tip Sandwiches
Description
These Tri-Tip Sandwiches deliver deep, savory flavors through a long, slow braise that transforms tough cuts into tender, pull-apart meat. The tri-tip is stuffed with whole garlic cloves and coated in a robust spice rub featuring paprika, chili powders, and cumin. Slow cooking in a bag with water ensures the meat stays moist and develops a rich, smoky profile. Served on soft rolls and topped with a vibrant salsa made from the roasted garlic, fresh cilantro, and crushed tomatoes, this dish balances hearty meatiness with bright acidity. Perfect for weekend gatherings, potlucks, or a satisfying family dinner, these sandwiches offer a comforting, homemade taste that pairs beautifully with simple sides like coleslaw or potato salad.Ingredients
Directions
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Preheat the oven to 300&# 194;°F (150ðC).
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Using a sharp knife, cut small pockets into the tri-tip roast.
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Stuff the 20 peeled garlic cloves into the pockets you created.
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In a small bowl, mix together 2 tbsp paprika, 2 tbsp New Mexico chili powder, 2 tbsp California chili powder, 2 tbsp black pepper, 1 tbsp oregano, 1 tbsp ground cumin, 1 tsp cayenne pepper, 2 tbsp granulated onion, 1/2 tsp celery seed, 2 tbsp kosher salt, and 3 tbsp brown sugar.
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Rub the spice mixture generously over the entire outside of the tri-tip.
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Place the tri-tip into a Reynolds cooking bag (or heavy-duty roasting bag), fat side up.
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Add 1 cup of water to the bottom of the bag and seal it according to package instructions.
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Place the bag in a roasting pan and cook in the oven for 3 hours.
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Check the bag every 30 minutes to ensure it is not leaking or burning; adjust rack position if necessary.
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At the 2-hour mark, carefully open the bag slightly and insert a fork into the middle of the meat to check for tenderness.
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If the meat does not pull apart easily, reseal the bag and cook for an additional 30 minutes.
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Once tender, open the bag and carefully remove the softened garlic cloves from the meat, setting them aside.
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Remove the meat from the bag and shred it apart with two forks, discarding any large chunks of fat.
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For the salsa, combine crushed canned tomatoes, 1 minced medium onion, 1/2 cup chopped cilantro, and the reserved roasted garlic cloves (smashed) in a bowl. Mix well.
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Serve the pulled tri-tip on sandwich rolls, topped generously with the fresh garlic salsa.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 22.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.5mg1%
- Total Carbohydrate 5.0g2%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
