I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Tri Tip & Charred Onion Enchiladas
...in your mind.
Tri Tip & Charred Onion Enchiladas

Tri Tip & Charred Onion Enchiladas


  • 1 Tri Tip, anywhere from 1.5 to 2 pounds
  • Neutral oil
  • BBQ seasoning, see recipe here
  • 1 large yellow onion, sliced
  • 1/2 cup beef broth
  • 2 tablespoons minced chipotle peppers
  • 2 cups beef broth
  • 2 cups whipping cream
  • 2 cup shredded Monterey jack cheese
  • Ten 6 inch flour tortillas
  • Tomatillo salsa, see recipe here


  1. Take trip out of fridge 45 minutes before cooking
  2. Set up grill for 2 zone cooking (charcoal would be ideal here, just sayin)
  3. Lightly oil tri tip, season liberally with the BBQ rub and put on the hot/direct side of grill
  4. Sear both sides, 3-4 minutes to get grill marks, then move to indirect side to finish
  5. Cook, turning often until done to your liking, let’s call that about 135 degrees - remove and let rest
  6. While it cooks, put a cast iron pan on your grill or stove and heat on high about 5 minutes
  7. Add 2 tablespoons of oil, and put in the onions - cook, stirring often until they char and really start to soften, about 5 minutes - and if your doing this inside, you better turn on your fan
  8. Add 1 cup of the beef broth and chipotles, stirring well to mix through, and when most of the liquid is gone - remove and set aside
  9. Preheat oven to 350
  10. When the tri tip has cooled a bit, thinly slice a pound of it and put into a bowl
  11. Rough chop the onions and add them to the beef along with one cup of the cheese - mix well
  12. Pour one cup of the cream into a 12 inch cast iron pan
  13. Put remaining broth in a shallow bowl, and submerge a tortilla, remove and put on the counter
  14. Add some of the mixture, roll up tightly and put seam side down into the pan - repeat with remaining tortillas
  15. Pour remaining cream over the top, sprinkle with final cup of cheese, and drizzle some of the tomatillo salsa over the top
  16. Bake, about 30 minutes or until beginning to get brown and bubbly
  17. Yum