LOCO COCO MOCHA-As Seen On The “Today Show”

2013-05-16
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  • Servings : 5
  • Prep Time : 45m
  • Cook Time : 1:15 h
  • Ready In : 2:0 h

Submitted by Jamelle Gibbs, & Matt Jackson (West Covina Fire Dept.)

(INGREDIENTS )

-2-3lbs Tri-tip

-1 package Cotija cheese

-1-2 jalapenos

-4 tbsp unsweetened cocoa

-4 tbsp instant coffee

-4 tbsp brown sugar

-1tbsp oregano

-1 tbsp cumin

-1 tbsp thyme

- 2 tbsp smoked paprika

- 1 tbsp garlic powder

-1 tbsp sea salt

- 1/2 tbsp black pepper

(FOR THE SAUCE )

-3 tbsp olive oil

- 1 head of garlic (minced)

- 1-2 brown onions (finely diced)

- 1/2 tbsp oregano

- 1/2 tbsp cumin

- 1/2 tsp cinnamon

- 1/4 cup flour

- 2 tbsp chili powder

- 6 cups (48oz .) Chicken broth

- 4 oz semi sweet chocolate

 

 

(METHOD)

-Coat the meat thoroughly with seasoning , and let the meat sit at room temp for approx 2 hours

-Preheat your BBQ to 500 degrees

-Sear your tri-tip on each side for 2-3 minutes.

-Decrease the temperature of your BBQ to 375

-(Optional)Place Heavy gage aluminum foil on your BBQ.

-Place the tri-tip, fat side down on the foil for 10-12 minutes

-Flip you tri-tip over with fat side up and cook for an additional 10-12

-During the process, continue to check the tri-tip so that it is served medium rare at center. Internal temp should be 140 degrees for begin rare.  Cook longer for medium well to well.

-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.

-Remove meat from great and let rest for approx 10 min . Than slice the tri-tip into 1/4 slices.

-Pour your mole sauce over the meat, and sprinkle the cotija cheese with your sliced grilled jalapenos . Enjoy!

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