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Tri-Tip Beef Birria

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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.

Ingredients

Scale

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.

Find it online: https://ukfinda.com/tri-tip-beef-birria/