LOCO COCO MOCHA-As Seen On The “Today Show”
2013-05-16- Course: Entre
- 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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