• Take the meat out of the refrigerator before you start prepping. Bringing the meat to room temperature is important for the meat to cook evenly.
• Prepare the pickled red onions.
• Mix the garlic salt, onion powder, black pepper, oregano, garlic powder, cayenne pepper, and ancho pepper until combined.
• Place the meat on a small baking sheet with sides. With a knife or scissors, cut a little bit of the layer of fat that it has on one of its sides. Don’t remove all of it; a thin layer is important to add flavor and moisture to the meat.
• Now sprinkle the spice mixture all over its surface while rubbing and pressing with your hand so that it adheres well. Rest the meat for another half hour.
• Preheat the oven to 200 °C / ~400 °F.
• Heat the oil in a cast iron pan or Dutch oven. Place the meat, fat side down first, on the hot pan and sear it for 2 minutes per side over medium-high heat.
• Immediately transfer to the oven and bake for 10 minutes per pound or until a thermometer inserted in the center of the meat shows an internal temperature of 55°C / 130°F (medium rare) or 60°C / 140°F (medium).
• While you wait, make the avocado salsa (click on the link above in the ingredients section to get the ingredients and recipe), wash and thinly slice the lettuce, and crumble the queso fresco. Set aside.
• When the meat is done, take it out of the oven, cover it with aluminum foil, and let it rest for 15-20 minutes. The resting period is very important. Please don’t skip it. It continues to cook and captures the juices in the muscle for a more tender result.

Serving the Tri Tip Tacos

• With a sharp knife, slice the meat across the grain and chop it into thin pieces.
• Warm tortillas on a comal or skillet. Place a layer of lettuce on top of the tortilla, then add the meat, onions, queso fresco, avocado salsa, and a few drops of lime juice. Garnish with fresh cilantro. Repeat.
• Accompany with Hibiscus Agua Fresca or Lime Agua Fresca, and a bowl of beans on the side.