GOLDEN TOAD'S BBQ STREET TACO'S
Trust me, a tray of my BBQ Street Tacos will be the star of your next party. These won't last, so make a lot.
I created this recipe to use when I demo at my retail partners. It is based off a tri-tip sandwich that I like to make. I'll get that recipe posted up one day soon. These tacos are a great twist on traditional BBQ, and I think they help to get people thinking about different ways to use my BBQ Finishing Sauce, and Competition BBQ Rub. Wings, pork sliders, and ribs are great to sample, but BBQ Street Tacos rock.
Any protein that you typically smoke or grill will work in these tacos. We have made them with Skirt Steak, Flank Steak, Pulled Pork, and Shredded Chicken to name a few. I still need to try them with Smoked Salmon one of these days. My mouth waters just thinking about that. The recipe that I am posting here is going to focus on one of my favorites, Tri-Tip. Here's how I do it...
- Get a couple good Choice Angus Beef Tri-Tips. Most Tri-Tips are going to be in the 2-½ # range and I usually like to make sure I have about ½ # per person. Keep in mind that you are going to lose about 25% when you cook the Tri-Tip.
- Olive Oil
- Golden Toad's Competition BBQ Rub
- Golden Toad's Prime Steak Rub
- Golden Toad's BBQ Finishing Sauce
- Unsalted Butter
- Flour Tortillas
- I use Mission Street Taco Flour Tortillas. They are 4.5" in diameter. Sure you could use larger tortillas, but the mini tortillas are part of the allure of street tacos. They are also a better size for finger food at parties.
- Baby Arugula
- Avocado Crema (get recipe)
- Pickled Red Onions (get recipe)
- Preheat your smoker to 225°-250°F.
- Preheat your charcoal grill using hardwood charcoal to as hot as you can get it.
- Coat Tri-Tip lightly with Olive Oil, then season with Competition BBQ Rub and Prime Steak Rub, about 1 part to 3 parts respectively. Place in a large foil pan on a stainless cooking rack, cover with plastic wrap, and let sit for about 2 hours to come up to room temp.
- Smoke Tri-Tip (in the foil pan on the wire rack) for about 60-90 minutes to an internal temp of 110°-115°F. Move to Hot charcoal grill and finish cooking, turning every 2-3 minutes, until an internal temp of 127°-130°F (medium rare). This won't take long, maybe 3 flips. Remember that your Tri-Tip temp is going to continue to rise during it's rest.
- When Tri-Tip is cooked to your liking, transfer to a clean glass or foil pan, top with a couple Tablespoons of Unsalted Butter, and let rest for at least 10 minutes.
- Grill your Flour Tortillas just enough to warm them up and get a few grill marks on them. Transfer to a tortilla keeper/warmer or a bowl covered in a clean kitchen towel.
- Now it's time to build your tacos. Dice your Tri-Tip with a sharp Chef's Knife. Typically you want to ensure that you are slicing Tri-Tip against the grain. But since these will be diced, there's no need to worry much about how you start slicing.
- Place a couple ounces of diced Tri-Tip in a Grilled Flour Tortilla.
- Season with a little of Golden Toad's Competition BBQ Rub.
- Add Fresh Baby Arugula
- Add Avocado Crema. I use a squeeze bottle to dispense this. You will have to cut the top rather large as the Avocado Crema is thick.
- Add Pickled Red Onions.
- Top with a good portion of Golden Toad's BBQ Finishing Sauce
No hot sauce needed with these tacos. Enjoy!
Here's a couple pics from demo cooks at our retail partners...
BBQ Tri-Tip Street Taco...
BBQ Pulled Pork Steet Taco...