To prep your roast: Start by trimming any extra fat off your roast (mine had a huuuge layer of fat). Place your roast in a gallon sized Ziploc bag. Mix in the michelada mix, blonde lager, garlic cloves and chili flakes. Place in the fridge, making sure the marinade evenly distributed and let the roast marinade for a minimum of 8 hours. (Feel free to save some of the liquid afterwards to baste your roast while on the grill!)

To Grill:Turn your grill to medium-high heat and place your tri-tip directly over the heat. Sear your roast for about 12-15 minutes until it is nice and brown, then flip it over and do the same.

Lower the flame to low heat and let the roast cook for about 25 to 30 minutes until a meat thermometer inserted to the center of the roast reads 125 degrees for rare 135 degrees for medium rare 145 degrees for medium and 150 for Medium well and 160 degrees for well done.

Once your roast reaches the desired temperature for doneness, let the roast rest on a cutting board for about 20 minutes before slicing.

To assemble your tacos: Place a few slices/strips of the tri-tip on a warm tortilla, and top with your favorite fixings.