If you’re looking to take your next dinner up several notches, Tri-Tip Beef Birria is a must-try recipe. Originating from Mexico, this dish has gained popularity for its deep flavors and versatility. Made with tender beef tri-tip roast and a blend of Mexican seasonings, it’s simmered in a consommé that’s rich and spiced with Guajillo peppers and aromatic spices. This post will guide you through making this delicious dish, including its variations and why it deserves a spot in your home cooking lineup.
Tri-Tip Beef Birria
Beef Birria has exploded in popularity the last few years, and for good reason. It is delicious, tender, and makes an incredible stew, taco, quesadilla, or enchilada. Traditionally, Birria it slow-cooked, allowing the meat to become exceptionally tender, absorbing the big bold flavors of the consommé. For this recipe, we’re smoking the tri tip before it hits the braising liquid for an extra layer of flavor.
The consommé itself is amazing, crafted from a blend of dried Guajillo peppers, cloves, thyme, cumin, and other spices, offering a depth of flavor that’s hard to replicate. Beef Birria can be served in various ways, including tacos or simply as a stew, and both are amazing. You can even make quesadillas or enchiladas with beef birria as filling.
Why you’ll love it!
- Rich Flavor Profile: The blend of Mexican seasonings and slow cooking creates a taste that’s both complex and comforting.
- Versatility: Enjoy it as a stew, or shred the beef for unforgettable Birria tacos.
- Satisfying Meal: Hearty and filling, it’s perfect for family dinners or special occasions.
- Cooking Adventure: An excellent way to explore traditional Mexican cooking techniques and flavors.
Tri Tip Beef Birria shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Tri Tip Roast
- Mexican Seasoning Blend (our OWYD Spicy Pork Rub would be perfect for this!
- Salt
- Pepper
- Dried Guajillo Peppers
- Ground Cloves
- Thyme
- Cumin
- Peppercorns
- Mexican Oregano
- Garlic
- Onion
- Whole Roma Tomatoes
- Water
- Beef Broth
Try our Traeger Chicken Tacos, too!
How to make Beef Birria with Tri Tip
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Season the beef with the Mexican seasoning blend, salt, and pepper.
- Smoke the beef for 2 hours at 200°F.
- While the beef is smoking, prepare the consommé by blending the Guajillo peppers, cloves, thyme, cumin, peppercorns, oregano, garlic, onion, tomatoes, water, and beef broth until smooth.
- Combine the beef and consommé in a pot, bring to a boil, then simmer for 3-4 hours until the meat is tender.
- Remove the beef, shred it, and return it to the pot to soak up the flavors of the consommé.
- Serve hot, garnished with fresh onion, cilantro, and a squeeze of lime, if desired.
Tri Tip Birria FAQ
How Should I Store Leftover Tri-Tip Beef Birria?
Store in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Can I Reheat Tri-Tip Beef Birria?
Yes, gently reheat on the stove over low heat, adding a bit of broth if necessary to keep it moist. You can also reheat in the microwave.
Can I Prepare Tri-Tip Beef Birria in Advance?
Absolutely! The flavors deepen when made ahead, making it a great option for meal prep. Making this a day or two in advance is a great idea.
Try our Traeger Beef Birria Tacos with chuck roast!
Serve this with…
More great beef recipes to love!
More Mexican-Inspired Recipes To Try…
Smoked Tri Tip Beef Birria
Ingredients
- 4 pounds beef tri-tip roast
- 4 tablespoons Mexican seasoning blend
- 1 teaspoon salt
- 1 teaspoon pepper
- Consomme / braising liquid
- 12 dried Guajillo peppers seeds and stems removed
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 teaspoon thyme
- 1/2 teaspoon cumin
- 1 teaspoon peppercorns
- 1 tablespoon Mexican oregano
- 5 cloves garlic
- 1 large onion halved
- 1 15 ounce can whole roma tomatoes
- 6 cups water
- 2 cups beef broth
Instructions
Smoke the meat
- Turn on your pellet grill to "smoke" at 200°F.
- Season your beef with the Mexican seasoning blend and the salt and pepper.
- Smoke for 2-3 hours.
Make the consomme
- Remove the stem and seeds from the peppers and place them into a pot with the rest of the ingredients for the consomme. Bring up to a simmer, and let cook for 10-15 minutes.
- Remove from heat and let cool for 15-20 minutes.
- Blend until smooth, and set aside.
Braise the meat
- Cut the meat into large chunks after it comes off the smoker.
- Place the chunks into a Dutch Oven. Strain the blended consomme mixture through a fine mesh strainer over the meat. If the liquid doesn’t cover the beef, pour in some additional beef broth until there’s enough to cover it fully.
- Let the meat braise over low heat for 2-3 hours, minimum, or until the meat is tender and shreddable.
- Shred, remove any unappetizing bits, and reserve the consomme.
- Enjoy with some diced onions, cilantro, and lime, or build into tacos!
Notes
Nutrition
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Janell
Friday 14th of June 2024
This looks delicious. I use chuck roast for birria but will be trying with tri tip soon!