Citrus-Marinated Tri-Tip Tacos with Salsa Macha and Potato Costra

STEP 1: MARINATE

Mix marinade ingredients, pour over tri-tip and coat. Cover and refrigerate 4–6 hours (or at least 1 hour), turning halfway.

STEP 2: SALSA MACHA

Heat oil over medium-low. Fry garlic until pale golden; remove. Briefly fry torn chiles until fragrant without darkening; remove. Cool oil. Pulse garlic, chiles, salt and oil until finely chopped. Stir in peanuts and sesame. 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 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 tortillas. On a seasoned griddle over medium heat, add quesillo slightly. Press a small handful of fries into each or save the fries for a crunchy topping at the end. Cook until cheese is golden and releases; transfer to tortillas.

STEP 6: BUILD

Top with tri-tip, salsa macha, an avocado slice and cilantro. Serve with lime wedges.