Early in the process. Stewing up nicely.
Early in the process. Stewing up nicely.

Mexican Tri-Tip (2010 TasteFresno.com Tri-Tip Cook-off Winner)

Posted by TravisSheridan on May 17, 2010

A family friend first shared this recipe with me (I modified it slightly). As a result of two deaths in my family and the support of Hindes Hospice, this recipe was shared with Hindes Hospice to be used for their fundraiser (they put together a collection of recipes). 

I've made this dish for Super Bowl parties, poker nights and other functions. 

Entering the Tri-Tip Cook-off, I wanted to submit an unconventional dish and either take first place or last place. Luckily, the panel of judges liked it enough to give it first place. 


2.5 lbs tri-tip (slightly trimmed)
20 oz of Mexican beer (I use Pacifico)
Pappy's Seasoning
1 jar Pace Picante Sauce (I use the Hot version)
2 medium jalapenos
3 to 4 cloves of garlic 





Trim the tri-tip just slightly. You will want to keep some fat on the meat. 
Sprinkle Pappy's Seasoning on the meat (all sides) and rub it in. 
Place the meat in a slow cooker. 
Slice the jalapenos and place them on top of the tri-tip.
Peel the garlic cloves and place them in the pot on top of the meat.
Pour the jar of Pace Picante sauce in.
Pour the beer in.
Cover and let cook.
8 hours on low or 5.5 hours on high (I recommend the low setting).
When it is finished, place the tri-tip on a cutting board and shred with two forks. This is not a tri-tip steak; however, you can slice it and serve it as a steak. Will be very tender.
Take the juicy ingredients from the slow cooker and pour it through a strainer. Save the juice to keep the meat moist. The solids make a good salsa to garnish the dish.
Serve with ranch style beans and tortillas.