I found a recipe online I liked for Adobo, then changed it to what I had on hand and what I prefer. I used Tri Tip, but you could EASILY use any of the meats listed in the title. Seared, then indirect heat smoked on the Kettle, then sliced up and served with flour tortillas. This recipe is a keeper. (Note, I cut the Tri Tip roast into thirds so it would fit in a 1 gallon Ziplock to marinate).
Dried chilies are everywhere out here. You should be able to find them in your "International Foods" aisle.
Adobo Meat Marinade for Tri Tip (or Skirt Steak, Hanger Steak, or Flank Steak)
Good or 3-5 lbs of meat.
Ingredients
3 to 5 lbs Tri tip (or any of the meats listed in the title)
12 dried chilies, reconstituted (New Mexico, Ancho, Pasilla, or a mix of your favorites. I used all New Mexico)
20 oz crushed pineapple
1 small onion, quartered
1 tsp ground cumin
1 tsp ground cloves
1/2 tsp dried Mexican oregano (1 tsp if using Italian oregano)
2 medium garlic cloves, peeled
2 Tbs cider vinegar
2 Tbs freshly squeezed lime juice (from about 1 medium lime)
1 Tbs kosher salt
Directions
1. Break open the chilies and remove the seeds and stems. Put the chilies in a sauce pan, then pour boiling water to cover completely. Cover and soak for 30 minutes, until chilies are soft.
2. Remove the chilies from the soak water and put in a blender. Add the rest of the ingredients. Blend until well mixed. If the ingredients are too thick, add a little of the chili soak water.
3. Place the meat in a plastic 1 gallon Ziplock bag, add the adobo, seal, then put that in another 1 gallon Ziplock to prevent leaks. Be sure to remove all the air from both bags.
4. Marinate the beef for at least 4 hours. Overnight to 24 hours is preferred.
5. Pull the meat from the marinade, but do not wash off. Sear on grill over high heat until slight char is formed, about 4-8 minutes per side (the skirt, hanger, and flank steak will be close to being ready at this point). If using Tri Tip, move to indirect side of the grill, heat on high, until internal temp of the meat is 135F. Rest for 30 minutes, then slice against the grain.
6. Serve in tortillas with fixings.
Servings: 10
Nutrition Facts: Amount Per Serving
Calories 316.36
Calories From Fat (43%) 137.21
% Daily Value
Total Fat 15.22g 23%
Saturated Fat 5.56g 28%
Cholesterol 107.96mg 36%
Sodium 270.65mg 11%
Potassium 589.02mg 17%
Total Carbohydrates 10.18g 3%
Fiber 0.64g 3%
Sugar 8.56g
Protein 33.18g 66%
Oops, have to change to Chrome to post pics. Be right back!
Marinated meat after 24 hours.
Lightly seared, and onto the indirect side for a grill smoke. I used cherry wood because my hickory chunks were too big.
Rested for about 30 minutes, took a couple of nibbles, then decided I couldn't wait until dinner. Had to have a tortilla NOW! Soooooo good!
A few slices, against the grain, then loaded a flour tortilla with a little Cantina salsa, sour cream, and cilantro.
Thanks for looking!
Ray
Dried chilies are everywhere out here. You should be able to find them in your "International Foods" aisle.
Adobo Meat Marinade for Tri Tip (or Skirt Steak, Hanger Steak, or Flank Steak)
Good or 3-5 lbs of meat.
Ingredients
3 to 5 lbs Tri tip (or any of the meats listed in the title)
12 dried chilies, reconstituted (New Mexico, Ancho, Pasilla, or a mix of your favorites. I used all New Mexico)
20 oz crushed pineapple
1 small onion, quartered
1 tsp ground cumin
1 tsp ground cloves
1/2 tsp dried Mexican oregano (1 tsp if using Italian oregano)
2 medium garlic cloves, peeled
2 Tbs cider vinegar
2 Tbs freshly squeezed lime juice (from about 1 medium lime)
1 Tbs kosher salt
Directions
1. Break open the chilies and remove the seeds and stems. Put the chilies in a sauce pan, then pour boiling water to cover completely. Cover and soak for 30 minutes, until chilies are soft.
2. Remove the chilies from the soak water and put in a blender. Add the rest of the ingredients. Blend until well mixed. If the ingredients are too thick, add a little of the chili soak water.
3. Place the meat in a plastic 1 gallon Ziplock bag, add the adobo, seal, then put that in another 1 gallon Ziplock to prevent leaks. Be sure to remove all the air from both bags.
4. Marinate the beef for at least 4 hours. Overnight to 24 hours is preferred.
5. Pull the meat from the marinade, but do not wash off. Sear on grill over high heat until slight char is formed, about 4-8 minutes per side (the skirt, hanger, and flank steak will be close to being ready at this point). If using Tri Tip, move to indirect side of the grill, heat on high, until internal temp of the meat is 135F. Rest for 30 minutes, then slice against the grain.
6. Serve in tortillas with fixings.
Servings: 10
Nutrition Facts: Amount Per Serving
Calories 316.36
Calories From Fat (43%) 137.21
% Daily Value
Total Fat 15.22g 23%
Saturated Fat 5.56g 28%
Cholesterol 107.96mg 36%
Sodium 270.65mg 11%
Potassium 589.02mg 17%
Total Carbohydrates 10.18g 3%
Fiber 0.64g 3%
Sugar 8.56g
Protein 33.18g 66%
Oops, have to change to Chrome to post pics. Be right back!
Marinated meat after 24 hours.
Lightly seared, and onto the indirect side for a grill smoke. I used cherry wood because my hickory chunks were too big.
Rested for about 30 minutes, took a couple of nibbles, then decided I couldn't wait until dinner. Had to have a tortilla NOW! Soooooo good!
A few slices, against the grain, then loaded a flour tortilla with a little Cantina salsa, sour cream, and cilantro.
Thanks for looking!
Ray
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