Certified Reconditioned Standard


10 people

For the wagyu tri tip

  • 3 lb tri tip
  • 1 whole onion
  • 3 whole poblanos roasted
  • 2 whole jalapenos
  • 1 whole habanero
  • 6 cloves garlic
  • 6 whole tomatoes charred
  • 1/2 cup apple cider vinegar
  • 4 cups chicken stock or water
  • 2 tbsp ground cumin
  • 2 tbsp chili powder
  • 3 tbsp olive oil
  • 1/4 cup cilantro

For the refried black beans

  • 2 cups dried black beans (soaked in water overnight if possible)
  • 1/2 cup onion chopped
  • 3 cloves garlic
  • 1/2 cup oil for frying

For the guacamole

  • 4 each avocados
  • 1 small onion grilled and chopped fine
  • 1 large jalapeno minced
  • 3 tbsp cilantro chopped
  • 1 whole lime juiced
  • 1 1/2 tsp salt


  • 4 whole plantains ripe
  • 1 whole mango sliced thin
  • 1/3 cup queso fresco

Nutritional information

Calories: 549kcalCarbohydrates: 36gProtein: 41gFat: 27gSaturated Fat: 6gCholesterol: 95mgSodium: 662mgPotassium: 1466mgFiber: 8gSugar: 6gVitamin A: 1498IUVitamin C: 20mgCalcium: 145mgIron: 6mg
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 10 people

For the wagyu tri tip

  • Season meat with salt and pepper on both sides.  In a braising pot on medium heat add oil and tri tip.  Sear on both sides for 3 minutes.  Then add onions, peppers, chiles, cumin, chili and garlic. 
    Cook for 2 minutes and then add the vinegar and reduce by half. Add the stock, and tomatoes.  Place the lid on top of the pot and bring to a boil and then turn down to a light simmer.
    Cook for about 2 hours and 45 minutes or until the meat is very tender. Strain off 4 cups of the liquid with all the vegetables and peppers in the pot, and place it in a blender. Puree with 1/4 cup of cilantro leaves for 45 seconds until smooth. 
    Season with salt, this is now your sauce for the tri tip. Take the tri tip and shred with two forks.  Season with salt and about 2 cups of pureed sauce on to the shredded meat.  Keep warm and set aside.

for the refried black beans

  • Place onion, garlic, beans, and 10 cups of water in a pot.  Bring to a boil and turn down to a simmer and cook for 1 hour or until completely tender. 
    Half way through the cooking process add 2 tbsp of salt.  When done strain off liquid and reserve.  Place beans in a blender and puree with a little of the liquid until the beans are smooth but still thick. 
    In a large saute pan on medium high heat add oil and beans.  Fry for 20 minutes approximately until the beans thicken and dry out a little bit.  Season with salt and keep warm

For the guacamole

  • Add all the ingredients into a bowl and smash with a whisk.  Season with salt, pepper, and lime juice and set aside.

For the tostones

  • Cut the plantain in 3 pieces with the peel still on.  Place the plantain in a pot and fill with water.  Bring to a boil and then turn down to a simmer and cook for 25 minutes. 
    Strain off the water and discard the peels.  Then take plantain and place in the tostonera to flatten.   Place on sheet pan lined with parchment paper for frying. 
    Continue until all the plantain have been flattened.   Place 2 cups of oil in a cast iron pan and heat up for frying.  Then place 4 to 5 at a time into the pan.  Fry until crispy and golden brown.  Strain off on to a paper towel.

To finish

  • Place a spoonful of refried beans on top of the tostones.  Then add a little of the tri tip and a spoonful of sauce.   Top with guacamole, julienned mango, queso fresco, and cilantro.  Serve and enjoy!
    Tostones recipe with Avocado and Beans

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