Trim excess fat and silver skin off tri-tip. Rub olive oil over tri-tip as a binder then season with your favorite steak rub. Smoke indirect on a charcoal at 225 degrees grill with apple wood chunks once meat hits an internal temperature of 115 degrees then turn up your cooking source to 400-500 degrees and sear the Tri-Tip until it hits 130 degrees internal temperature then let it rest for 20 min.
Once rested slice into small bite size pieceSlice your bolillo in half, then slice the halves into 6-8 strips depending how big you want them. Add a slice of oaxaca cheese to each piece of bread and toast and melt them together. Once cheese is melted add a tablespoon of diced tri-tip on bread, then a spoon of pico de gallo, pickled red onions and sliced avocado. Drizzle avocado crema over it, then garnish with a slice of pickled jalapeño and crumbled queso fresco.
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