Braised Birria-Style Tri-Tip Tacos
4 HRS 30 MINS
Time to Cook
16
Servings
34
Ingredients
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Share Your Beef-Loving Experience!
We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.
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Sign In with Email1 comment on "Braised Birria-Style Tri-Tip Tacos"
Our first meal from Beef Loving Texans! Interest piqued by the name of the site, I decided to make this to get rid of some tri tip that had just overstayed its welcome in the fridge.
Turns out it’s not fun just to reference that recipe from “Texas Meat Lovers?” “Meat Loving Texans?” “Oh! Beef Loving Texans!” for a few days; this recipe is a joy from start to finish. There’s a lot going on in the braising liquid, which makes for an interesting flavor exploration in both the preparation and the eating.
To speed up cooking time, we adapted the recipe to the Instant Pot pressure cooker, reducing the water to about 1.75 cups and pressure cooking for 50 minutes before simmering it down, shredding, and serving. This seemed to work well, so it may be worth trying if you aren’t up for the 3-4-hour braise. I might go down to 1.5 cups of water (not totally braising liquid) for less cooking-down after pressure cooking.
After cooking, the meat shredded happily in the pot. Assembly was fun but a little messy. The tortillas didn’t really crisp up as they appear to in the featured photo. Everything is very mushy and saucy, and it seems like something crisp would be a nice counterbalance and give some structure.
We didn’t have Oaxaca cheese or cilantro, so we served them with chopped onions, cheddar, some cactus, and a dollop of yogurt.
I’m not recommending these changes, except for maybe the cactus. The Oaxaca and cilantro seem like a better match for the dish.
Overall, my husband and I enjoyed this recipe a lot. While I’m not sure I’d serve to guests due to the sloppiness, it’s a festive Tex-Mex dish with depth of flavor, nice texture, and a fun prep process.
Thanks!
Recipe Rating
Our first meal from Beef Loving Texans! Interest piqued by the name of the site, I decided to make this to get rid of some tri tip that had just overstayed its welcome in the fridge.
Turns out it’s not fun just to reference that recipe from “Texas Meat Lovers?” “Meat Loving Texans?” “Oh! Beef Loving Texans!” for a few days; this recipe is a joy from start to finish. There’s a lot going on in the braising liquid, which makes for an interesting flavor exploration in both the preparation and the eating.
To speed up cooking time, we adapted the recipe to the Instant Pot pressure cooker, reducing the water to about 1.75 cups and pressure cooking for 50 minutes before simmering it down, shredding, and serving. This seemed to work well, so it may be worth trying if you aren’t up for the 3-4-hour braise. I might go down to 1.5 cups of water (not totally braising liquid) for less cooking-down after pressure cooking.
After cooking, the meat shredded happily in the pot. Assembly was fun but a little messy. The tortillas didn’t really crisp up as they appear to in the featured photo. Everything is very mushy and saucy, and it seems like something crisp would be a nice counterbalance and give some structure.
We didn’t have Oaxaca cheese or cilantro, so we served them with chopped onions, cheddar, some cactus, and a dollop of yogurt.
I’m not recommending these changes, except for maybe the cactus. The Oaxaca and cilantro seem like a better match for the dish.
Overall, my husband and I enjoyed this recipe a lot. While I’m not sure I’d serve to guests due to the sloppiness, it’s a festive Tex-Mex dish with depth of flavor, nice texture, and a fun prep process.
Thanks!