Tri-Tip Oaxaca-Stuffed Masa Bombas

STEP 1: TRI-TIP

Season tri-tip with kosher salt and refrigerate overnight on a wire rack (at least 4 hrs).

STEP 2: DOUGH

Combine Bomba ingredients in a bowl, starting with 1.5 C milk. Add more as needed until a soft hydrated dough forms, then knead 10 mins. Transfer to a lightly oiled bowl, cover, and let rise 1 hour.

STEP 3: GRILL

Pat tri-tip dry then season with black pepper. Sear over high heat, finish over medium, brushing lightly with beef tallow to keep it moist during the cook. Pull 5–7°F below desired doneness. Rest 15 minutes, then chop. Grill salsa ingredients until charred and soft. Toast chiles until fragrant, then soak in hot water to soften before blending together.

STEP 4: BOMBAS

Divide dough into 20 pieces. Flatten, add cheese, pinch closed. Lightly dip each into water, then press into the panko mix. Transfer to a sheet tray, cover and rest at room temperature 20 minutes until puffed. If making in advance, refrigerate after applying panko (8 hrs max) and remove 45 minutes before frying.

STEP 5: FRY

Heat oil to 350°F. Fry until deeply golden, about 3 minutes per side. Transfer to a wire rack.

STEP 6: FINISH

Top with guacamole, tri-tip, salsa, chopped onion and cilantro. Serve hot with lime wedges.