Citrus-Marinated Tri-Tip Tacos with Crispy Fry-Quesillo Costra and Salsa Macha

STEP 1: MARINATE

Mix marinade ingredients (3 TBSP soy sauce, 1/4 cup cold water, 2 TBSP neutral oil, juice of 1 lime, juice of 1 orange, 5 minced garlic cloves, 1/4 thinly sliced red onion, 1/2 cup chopped cilantro, 1/2 tsp kosher salt, 1/2 tsp black pepper), pour over 3 lb tri-tip and coat. Cover and refrigerate 4–6 hours (or at least 1 hour), turning halfway.

STEP 2: SALSA MACHA

Heat 1/2 cup neutral oil over medium-low. Fry 4 roughly chopped garlic cloves until pale golden; remove. Briefly fry 12g dried guajillos and 3g dried árbol chiles until fragrant without darkening; remove. Cool the oil. Pulse the fried garlic, chiles, 1/4 tsp salt and cooled oil until finely chopped. Stir in 1/4 cup roasted unsalted peanuts and 1 TBSP toasted sesame seeds. Adjust for salt.

STEP 3: GRILL

Remove tri-tip from marinade, brush off aromatics and pat dry. Sear over direct heat, then finish over indirect heat until 5–7°F below desired doneness. Rest 15 minutes, then chop. Taste for salt and adjust.

STEP 4: FRY

Cut 1 large russet potato into thin matchsticks. Rinse until water runs clear; dry thoroughly. Fry in batches in 350°F oil until golden and crispy. Salt immediately.

STEP 5: PAPA COSTRA

Warm 12 corn tortillas. On a seasoned griddle over medium heat, add 12 oz shredded quesillo slightly. Press a small handful of fries into each. Cook until cheese is golden and releases; transfer to tortillas.

STEP 6: BUILD

Top tortillas with tri-tip, salsa macha, an avocado slice (from 2 ripe avocados) and cilantro for garnish. Serve with 2 lime wedges.