Tri-Tip Durango Style
This recipe was provided by "B-Shift"
This recipe comes from Canatlan, a small town in the State of Durango located in
Mainland Mexico and provided by the Montecito Fire Department. ( My home
town born and raised )
2 lbs. Tri Tip or Top Block
3-4 Fresh Pasilla Chiles (available at grocery store)
1-2 Large Onions
2 lbs. Thick sliced bacon
1/4 cup of Apple Cider Vinegar
3 cloves Garlic
Salsa of choice
Skewers, preferably metal; if wood, soak for at least 1 hour.
Tortillas, corn or flour.
Squeeze juice from limes into blender.
Take husks off of tomatillos and rinse, place in blender.
Pinch of salt and pepper in blender.
Cloves of garlic in blender.
Apple cider vinegar in blender.
Trim all fat from tri tip and discard. Cut meat into 1 inch cubes
Place tri tip in a dish and marinade for a minimum of 3-4 hours.
Stir meat often, marinating all sides.
Cut onion and chiles into 1-2 inch pieces, slightly larger than meat.
Cut the bacon into thirds, (shortening the length into thirds)
The order of assembly is important here, also give each item a little room so
that each piece will be able to fully cook.
First, Poblano chili goes onto the skewer
next... Tri tip
bacon (fold in half)
Continue until skewer is full or to the largest size skewer that will fit on
Cook until tri tip and bacon are done to your liking. Stay near the fire as the
bacon grease will likely cause flare ups.
Best Part Yet... Eating..
warm the tortillas
pull cooked ingredients off skewer with the tortilla, add salsa...