LOCO COCO MOCHA-As Seen On The “Today Show”2013-05-16
- Servings : 5
- Prep Time : 45m
- Cook Time : 1:15 h
- Ready In : 2:0 h
Submitted by Jamelle Gibbs, Matt Jackson, Steve Seeba
(West Covina Fire Dept.)
- 1 ½-2 lb Tri-tip(fat trimmed)
- Cotija Cheese
- Green and red Jalapenos
- (For the Rub)
- 4 Tbsp cocoa - unsweetened
- 4 Tbsp coffee, instant coffee
- 4 Tbsp brown sugar
- 1 Tbsp cumin
- 1 Tbsp Oregano
- ½ Tbsp Thyme
- 1 tsp Garlic Salt
- 2 tsp cayenne pepper
- 5 tsp kosher salt
- (FOR THE SAUCE)
- 3 tbsp olive oil
- 1-2 medium brown onions (finely diced)
- 6 cloves of garlic (1 head) minced
- 1/2 tbsp dried oregano
- 1/2 tbsp ground cumin
- 1/2 tsp cinnamon
- 1/4 cup flour
- 2 Tbsp Chili Powder
- 7 cups stock (chicken)
- 3 oz semisweet chocolate
Lightly tenderize your tri-tip
Liberally cover the tri-tip with your rub and let sit at room temperature for 2 hours.
Preheat your BBQ to 500 degrees
Sear your tri-tip on each side for 1 minute.
Decrease the temperature of your BBQ to 275
Place Heavy gage aluminum foil on your BBQ.
Place the tri-tip, fat side down on the foil for 30 minutes
Flip you tri-tip over with fat side up and cook for an additional 15-20
During the process, continue to check the tri-tip so that it is served medium rare at center.
PREPARING THE SAUCE (40 MIN)
For the sauce: In a large stock pot, sauté onion in oil until tender.
Add garlic, oregano, cumin, cinnamon; sauté together for a few minutes
Combine flour and chili powder; Stir into pan, coating onion mixture
Slowly whisk in stock; reduce until sauce thickens. Whisking frequently (this will take about 30 minutes).
Stir in semisweet chocolate until melted.
Slice the tri-tip into ¼ inch pieces.
Pour sauce over tri-tip
Sprinkle a light to moderate amount of cotija cheese over the top of the sauce.
Lightly Grill the jalapenos and add as garnish around the tri-tip