If California had a taco… Citrus-marinated tri-tip with a crispy shoestring potato and Oaxaca cheese costra, salsa macha, avocado, and cilantro. Kind of a California burrito, but not. Gracias a México. INGREDIENTS Makes about 12 tacos TRI-TIP + 3 lb tri-tip + 3 TBSP soy sauce + 1/4 cup cold water + 2 TBSP neutral oil + Juice of 1 lime + Juice of 1 orange + 5 garlic cloves, minced + 1/4 red onion, thinly sliced + 1/2 cup chopped cilantro + 1/2 tsp kosher salt + 1/2 tsp black pepper TACOS + 12 oz quesillo (Oaxaca cheese), shredded + 12 corn tortillas + 1 large russet potato + 2 ripe avocados, sliced + Cilantro, for garnish + 2 limes, cut into wedges + Neutral cooking oil SALSA MACHA + 1/2 cup neutral oil, more as needed + 4 garlic cloves, roughly chopped + 12 g dried guajillos (about 3), stemmed and seeded + 3 g dried árbol chiles (about 6), stemmed + 1/4 cup roasted unsalted peanuts, chopped + 1 TBSP toasted sesame seeds + 1/4 tsp salt, plus more to taste DIRECTIONS + STEP 1: MARINATE Mix marinade ingredients, pour over tri-tip and coat. Cover and refrigerate 4–6 hours (or at least 1 hour), turning halfway. + STEP 2: SALSA MACHA Heat oil over medium-low. Fry garlic until pale golden; remove. Briefly fry torn chiles until fragrant without darkening; remove. Cool oil. Pulse garlic, chiles, salt and oil until finely chopped. Stir in peanuts and sesame. Adjust for salt. + STEP 3: GRILL Remove tri-tip from marinade, brush off aromatics and pat dry. Sear over direct heat, then finish over indirect heat until 5–7°F below desired doneness. Rest 15 minutes, then chop. Taste for salt and adjust. + STEP 4: FRY Cut potato into thin matchsticks. Rinse until water runs clear; dry thoroughly. Fry in batches in 350°F oil until golden and crispy. Salt immediately. + STEP 5: PAPA COSTRA Warm tortillas. On a seasoned griddle over medium heat, add quesillo slightly. Press a small handful of fries into each or save the fries for a crunchy topping at the end. Cook until cheese is golden and releases; transfer to tortillas. + STEP 6: BUILD Top with tri-tip, salsa macha, an avocado slice and cilantro. Serve with lime wedges. - @ryanmichaelcarter