Tri Tip Beef Birria
If you're looking to take your next dinner up several notches, Tri-Tip Beef Birria is a must-try recipe. 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.
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.
Recipe 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 This Recipe
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.
Recipe FAQ
Store in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
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.
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 Beef Recipes
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Smoked Tri Tip Beef Birria
This tender, delicious beef birria recipe is made with a tri-tip roast that's been smoked and then braised in our homemade birria consommé.
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
- ¼ teaspoon ground cloves
- 1 teaspoon thyme
- ½ 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
Our OWYD Spicy Pork Rub would be perfect on this.
Nutrition Information:
Yield: 6 Serving Size:Amount Per Serving: Calories: 532Total Fat: 24gSaturated Fat: 9gUnsaturated Fat: 13gCholesterol: 197mgSodium: 1257mgCarbohydrates: 11gFiber: 4gSugar: 6gProtein: 65g
This looks delicious. I use chuck roast for birria but will be trying with tri tip soon!
Interesting. Made this last Saturday but using chuck instead of Tri-tip. Consommé recipe is identical to mine. I smoke for 3 hrs at 225, pull and chunk the roast and put it onto a blazing hot (avacado oil smoking white) griddle to sear. Then after getting all 4 sides seared, put it into a slow cooker for 4 to 5 hours covered in consommé at low setting. Incredible! Made queso birria tacos for lunch yesterday with the leftovers on the griddle. With Sour Cream, Salsa, scallions, and Mexican Oaxaca cheese. Then dipped in warmed consommé. Delicious!