Tri-Tip Beef Birria is a smoky, flavorful twist on traditional Mexican birria, using juicy, well-marbled tri-tip beef that’s slow-smoked and braised in a rich, spiced consommé. This dish is perfect for tacos, quesabirria, or simply enjoying as a hearty stew. Whether you’re making it for a special occasion or a weekend cookout, this smoky birria will impress everyone at the table.
Why You’ll Love This Recipe
- Smoky and tender – Slow-smoking the tri-tip adds depth of flavor before braising.
- Rich, flavorful consommé – A blend of dried chiles, tomatoes, and spices creates an incredible broth.
- Versatile serving options – Enjoy in tacos, quesabirria, burritos, or as a stew.
- Great for meal prep – Tastes even better the next day and freezes well.
- Perfect for Traeger or any smoker – Wood-fired flavor enhances the beef beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Smoked Tri-Tip:
- Tri-tip roast (2–3 lbs)
- Olive oil
- Kosher salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion powder
- Ground cumin
For the Birria Consommé:
- Dried guajillo peppers
- Dried ancho peppers
- Dried chile de árbol (optional, for heat)
- Roma tomatoes
- Onion, chopped
- Garlic cloves
- Beef broth
- Apple cider vinegar
- Bay leaves
- Ground cinnamon
- Dried oregano
- Ground cumin
- Cloves (optional, for authentic depth)
Directions
Step 1: Season and Smoke the Tri-Tip
- Preheat the smoker – Set your Traeger (or smoker) to 225°F and allow it to heat for about 15 minutes. Use hickory, oak, or mesquite wood pellets for a deep smoky flavor.
- Season the beef – Rub the tri-tip with olive oil, then coat it evenly with salt, pepper, smoked paprika, garlic powder, onion powder, and cumin.
- Smoke the tri-tip – Place the seasoned tri-tip directly on the smoker grates and smoke for 1.5–2 hours, or until the internal temperature reaches 135°F for medium-rare (it will cook further during braising).
Step 2: Prepare the Birria Consommé
- Toast the chiles – Remove stems and seeds from the dried peppers. Lightly toast them in a dry skillet over medium heat for about 30 seconds per side to release their oils.
- Soak the chiles – Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10–15 minutes until softened.
- Blend the sauce – In a blender, combine the soaked chiles, tomatoes, onion, garlic, apple cider vinegar, beef broth, oregano, cumin, cinnamon, and cloves. Blend until smooth.
Step 3: Braise the Tri-Tip in Consommé
- Slice the smoked tri-tip – Cut the tri-tip into thick chunks or shred it slightly.
- Combine with consommé – In a large Dutch oven or foil pan, add the blended sauce, bay leaves, and additional beef broth if needed. Submerge the tri-tip in the sauce.
- Braise on the smoker – Cover and return to the smoker at 300°F for another 2–3 hours, until the beef is fall-apart tender.
Step 4: Shred and Serve
- Shred the beef – Once the tri-tip is fork-tender, shred it into bite-sized pieces.
- Serve and enjoy – Serve as a stew with a side of consommé or make tacos, quesabirria, or burritos.
Servings and Timing
- Servings: 6–8
- Prep Time: 20 minutes
- Cook Time: 4–5 hours
- Total Time: 4.5–5.5 hours
Variations
- Spicy Birria – Add extra chile de árbol or a splash of hot sauce.
- Beer-Braised Birria – Replace some of the beef broth with a dark Mexican beer.
- Crockpot Version – After smoking, braise the tri-tip in a slow cooker on low for 6–8 hours.
- Cheesy Quesabirria – Use the meat in tortillas with melted cheese and serve with consommé for dipping.
- Low-Carb Option – Skip the tortillas and serve over cauliflower rice or in a bowl with avocado.
Storage/Reheating
- Storage: Store shredded beef and consommé separately in airtight containers in the fridge for up to 4 days.
- Reheating: Warm in a pot over low heat or microwave in short bursts with extra broth.
- Freezing: Freeze shredded birria and consommé in separate containers for up to 3 months. Thaw overnight before reheating.
FAQs
Can I use a different cut of beef?
Yes! Chuck roast, brisket, or short ribs work well as alternatives to tri-tip.
What’s the best wood for smoking birria?
Hickory, oak, or mesquite provide deep, smoky flavors that pair well with the rich consommé.
How do I make birria tacos with this?
Dip corn tortillas in consommé, place on a hot skillet, add cheese and shredded birria, fold, and crisp up on both sides. Serve with extra consommé for dipping.
How do I prevent the birria from drying out?
Keep the beef submerged in the consommé during braising, and don’t overcook the tri-tip in the smoking stage.
Can I make this without a smoker?
Yes! You can sear the tri-tip in a pan, then braise in the oven at 300°F for 3 hours.
How can I make this dish more authentic?
Use Mexican cinnamon (canela), whole cloves, and add avocado leaves if available.
Can I use store-bought birria seasoning?
Yes! Pre-made birria seasoning blends can be used for convenience.
What sides go well with birria?
Serve with Mexican rice, refried beans, pickled red onions, or fresh lime wedges.
Can I make this in advance?
Absolutely! The flavors deepen overnight, making it even better the next day.
How do I thicken the consommé?
Let it simmer uncovered for 15–20 minutes, or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Conclusion
Tri-Tip Beef Birria is a smoky, rich, and deeply flavorful take on the classic Mexican dish. Whether served as a stew or stuffed into cheesy tacos, this dish is sure to impress. Fire up your smoker and give this mouthwatering recipe a try!
PrintTri-Tip Beef Birria
This Tri-Tip Beef Birria puts a smoky spin on the classic Mexican dish. Instead of traditional cuts like chuck or short ribs, we’re using tri-tip, a flavorful and tender cut that absorbs smoke beautifully before being braised in a rich, spicy consommé. Serve it shredded in tacos, quesadillas, or as a comforting stew with warm tortillas on the side.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Smoking & Braising
- Cuisine: Mexican
Ingredients
For the Beef:
- 4 lbs tri-tip roast
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp ground cumin
- 1 tbsp olive oil
For the Birria Consommé:
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 chiles de árbol (for heat, optional)
- 4 cloves garlic
- 1 medium onion, quartered
- 2 Roma tomatoes, halved
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground cumin
- 1 tbsp apple cider vinegar
- 4 cups beef broth
- 2 bay leaves
Instructions
1. Season & Smoke the Tri-Tip:
- Preheat your Traeger or smoker to 225°F with hickory or mesquite pellets.
- Rub the tri-tip with olive oil, then season with salt, pepper, smoked paprika, garlic powder, and cumin.
- Place the tri-tip directly on the grill grates and smoke for 2 hours, or until it reaches an internal temp of 140°F (medium-rare) for slicing later or 160°F for shredding.
2. Make the Consommé:
- While the beef is smoking, heat a dry skillet over medium heat and toast the dried chiles for 30 seconds per side until fragrant.
- Place the toasted chiles, garlic, onion, and tomatoes in a pot with 2 cups of beef broth and simmer for 15 minutes.
- Blend the mixture with oregano, cinnamon, cloves, cumin, and apple cider vinegar until smooth.
- Strain the sauce back into the pot, then add the remaining 2 cups of beef broth and bay leaves. Simmer on low heat.
3. Braise the Tri-Tip in the Consommé:
- Remove the smoked tri-tip from the grill and place it in a Dutch oven or foil pan.
- Pour the consommé over the beef, cover tightly with foil, and braise at 300°F for 2 hours until the meat is tender.
4. Shred & Serve:
- Remove the tri-tip and shred it with forks. Mix the shredded beef back into the consommé.
- Serve in tacos, quesadillas, or bowls with tortillas and a side of consommé for dipping.
Notes
- Prefer to slice instead of shred? Smoke the tri-tip to 135-140°F, rest it for 10 minutes, and slice against the grain. Serve with consommé as a dipping sauce.
- Want it spicier? Add an extra chile de árbol or a splash of hot sauce to the consommé.
- Leftovers? Store birria and consommé separately in the fridge for up to 4 days, or freeze for 3 months.