If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Set up grill for 2 zone cooking (charcoal would be ideal here, just sayin)
Lightly oil tri tip, season liberally with the BBQ rub and put on the hot/direct side of grill
Sear both sides, 3-4 minutes to get grill marks, then move to indirect side to finish
Cook, turning often until done to your liking, let’s call that about 135 degrees - remove and let rest
While it cooks, put a cast iron pan on your grill or stove and heat on high about 5 minutes
Add 2 tablespoons of oil, and put in the onions - cook, stirring often until they char and really start to soften, about 5 minutes - and if your doing this inside, you better turn on your fan
Add 1 cup of the beef broth and chipotles, stirring well to mix through, and when most of the liquid is gone - remove and set aside
Preheat oven to 350
When the tri tip has cooled a bit, thinly slice a pound of it and put into a bowl
Rough chop the onions and add them to the beef along with one cup of the cheese - mix well
Pour one cup of the cream into a 12 inch cast iron pan
Put remaining broth in a shallow bowl, and submerge a tortilla, remove and put on the counter
Add some of the mixture, roll up tightly and put seam side down into the pan - repeat with remaining tortillas
Pour remaining cream over the top, sprinkle with final cup of cheese, and drizzle some of the tomatillo salsa over the top
Bake, about 30 minutes or until beginning to get brown and bubbly
