* These are very tough to find in Arizona so plan on using pintos.
2 cups red wine, dry
3/4 cup soy sauce
1 cup water
1 tablespoon fresh garlic, minced
1 teaspoon black pepper
1 (28 ounce) can whole tomatoes
1 (4 ounce) can roasted green chiles, diced
4-5 green onions, diced
1 bunch fresh cilantro, diced without stems
1 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
33 poblano chiles
3 jalapeno chiles
2 Roma tomatoes
Pinquito beans: Sort, rinse and soak overnight then cook the following day with
a ham hock. When beans are tender add some sautéed diced onions, salt and pepper.
Don't cook beans with salt added as this usually produces a tougher bean.
Marinate the entire tri-tip roast for about 1 hour. If you like a more pronounced
flavor from the marinade, leave it in longer. Plan on about 6 ounces raw weight for
the average eater.
To cook, grill the roast on your outdoor grill on high heat. Tri-tip is best
served medium-rare to medium. Further cooking can produce a chewy texture.
Place the meat on your cutting board and allow to sit for 15-20 minutes covered
with foil to keep the heat in.
When ready for service, cut cross grain in thin slices
and serve with a generous spoon of salsa (see below) and beans.
Fire-roasted salsa: On a very hot grill, roast poblanos, jalapenos and tomatoes
until the skins are black.
Remove stems from the poblanos. Blend all three in a
Reserve the juice from the canned tomatoes and dice the tomatoes. Place in mixing
bowl and add all other ingredients.
Refrigerate for 1 hour.
Adjust flavor to taste.
Source: Chef Paul Burdick, Keegan's Grill, Phoenix, Arizona