Chilie Crusted Roast

Ancho Chile-Crusted Tri-Tip Roast
Source: Cooking.com

6 Servings











The dusky, earthly flavor of dried ancho chiles is a sensational partner for beef.




For Chile Mixture:
2 dried ancho chiles, stemmed, seeded, torn into small pieces
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
1 cup plain yogurt
1 tablespoon (packed) dark brown sugar
For Roast:
2 1 3/4 to 2 pound well-trimmed tri tip beef roasts



TO MAKE CHILE MIXTURE: Combine ancho chiles, cumin, garlic and salt in mini processor or spice/coffee mill and grind to powder. Transfer chile mixture to small bowl. Mix in yogurt and sugar; let stand 1 hour.


FOR ROAST: Place 2 racks on large baking sheet. Place roasts, fat side down, on racks.


Coat surfaces with chile mixture. Turn roasts over. Spread remaining chile mixture over top and sides of roasts. Refrigerate, uncovered, 1 day.


Position rack in lowest third of oven and preheat to 400 degrees F. Roast beef until thermometer registers 130 degrees F for medium-rare, about 40 minutes. Let stand 30 minutes before slicing thinly.