Braised Birria-Style Tri-Tip Tacos
Take a 5-pound tri-tip, rub it, slow-braise in a spicy ancho-guajillo broth until shreddable, then pan-fry folded tortillas stuffed with that rich beef, onions, cilantro and melty Oaxacan cheese for dip-worthy birria tacos.
Cook Time: 4 hrs 30 mins
Servings: 16
Ingredients: 34
Ingredients
Tri Tip
Dry Rub
Pepper Paste
Braising Liquid
Optional Ingredients
Preparation
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Step 1
Combine dry rub ingredients in a small bowl. Lightly coat Tri-Tip with 1 Tbsp. of oil. Press dry rub mixture evenly into Tri-Tip until evenly coated on all sides. Let Tri-Tip sit in the refrigerator for 4-24 hours prior to cooking.
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Step 2
To make the pepper paste, bring 2 cups of water to a boil, remove from heat. Add dried peppers and cover. Steep peppers in hot water for 8-10 minutes until rehydrated and tender. Remove peppers from water. Reserve steeping liquid.
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Step 3
Place peppers in a food processor or blender followed by remaining pepper paste ingredients. Pulse ingredients, slowly adding reserved steeping liquid ¼ cup at a time until paste has a smooth and thick consistency. This pepper paste can be stored in the refrigerator for up to three weeks.
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Step 4
In a Dutch oven, heat 1 Tbsp. of canola oil over MEDIUM-HIGH heat until it begins to lightly smoke. Sear the Tri-Tip 2-3 mins per side. Once browned on all sides, add all braising liquid ingredients to the Dutch oven. Cover and simmer on MEDIUM-LOW heat for 3-4 hours or until the meat is tender enough to shred with two forks. After 2 hours, check the beef every 30 minutes. Once the beef is able to easily shred, remove meat from liquid, shred, then add back to braising liquid.
To Make Birria-Style Tacos
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Step 1
Heat a non-stick skillet over MEDIUM heat.
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Step 2
Dip the tortilla into the top of the braising liquid and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add some of the shredded beef, cilantro, onion, and shredded cheese.
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Step 3
Fold over and cook until pan-fried on both sides, about 1 minute. Transfer to a plate and serve alongside a small cup of braising liquid for dipping.
Nutrition Information
300 Calories
5.6g SAT FAT
30g PROTEIN
3.5 mg IRON
7.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 300 Calories; 160 Calories from fat; 17.7 g Total Fat (5.6 g Saturated Fat; 6.6 g Monounsaturated Fat); 87.2 mg Cholesterol; 734.7 mg Sodium; 3.6 g Total Carbohydrate; 0.9 g Dietary Fiber; 29.6 g Protein; 3.5 mg Iron; 542.2 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.6 mg Niacin (NE); 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 7.2 mg Zinc; 28.7 mcg Selenium; 111.3 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Choline. It is a good source of Iron and Potassium.
*Nutrition facts do not include optional ingredients
The Essential Ingredients
Tri-Tip Roast: Boneless and tender with full flavor. This roast is also known as the bottom Sirloin roast and the Santa Maria roast. Tri-tip is great for roasting or grilling.
Chili Powder: A warm spice mixture with varying heat levels, made from ground dried chili peppers and garlic, oregano, and cumin. It’s commonly used in boldly flavored dishes.
Limes: Small green citrus fruits known for their bright flavor. They add acidity to dishes and are commonly used to enhance marinades, dressings, and a wide variety of dishes.
Smoked Paprika: A.K.A pimentón is made from peppers that have been slowly smoked and dried over fire. It lends a smoky and woody flavor to dishes and can be found in the spice section of your local supermarket.
Guajillo Chiles: A dried chile with a deep red hue and smoky, medium to hot flavor. It’s commonly used in Mexican dishes or sauces. Soak until rehydrated before use in your recipe. Find it at your local Mexican market or in the spice aisle near other dried chiles.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is the best way to get that authentic birria flavor?
The secret lies in the braising liquid! The rich, spicy blend of ancho and guajillo chiles gives the broth its deep, smoky complexity. For the best results, make sure to sear your aromatics well before blending, as that caramelization is key to building that bold, signature birria taste.
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What is the "consummé" and how do I use it?
The consummé is the flavorful, strained liquid leftover from braising the beef. It’s pure liquid gold! The best way to use it is to dip your tortillas in it before pan-frying them; it gives the tacos that iconic, vibrant red color and an extra punch of savory, beefy goodness.
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Can I use a different cut of beef if I can't find Tri-Tip?
Absolutely! While Tri-Tip is prized for its tenderness, other cuts like Chuck Roast work for this recipe as well. Because you’re slow-braising the beef, a cut like Chuck Roast will break down until it’s perfectly shreddable and packed with flavor, just like the traditional Tri-Tip version.
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1 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!
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!