Tri Tip Beef Birria

Tri-Tip Beef Birria is a smoky, flavorful twist on traditional Mexican birria, using juicy, well-marbled tri-tip beef that’s slow-smoked and braised in a rich, spiced consommé. This dish is perfect for tacos, quesabirria, or simply enjoying as a hearty stew. Whether you’re making it for a special occasion or a weekend cookout, this smoky birria will impress everyone at the table.

Why You’ll Love This Recipe

• Smoky and tender – Slow-smoking the tri-tip adds depth of flavor before braising.
• Rich, flavorful consommé – A blend of dried chiles, tomatoes, and spices creates an incredible broth.
• Versatile serving options – Enjoy in tacos, quesabirria, burritos, or as a stew.
• Great for meal prep – Tastes even better the next day and freezes well.
• Perfect for Traeger or any smoker – Wood-fired flavor enhances the beef beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Smoked Tri-Tip:

• Tri-tip roast (2–3 lbs)
• Olive oil
• Kosher salt
• Black pepper
• Smoked paprika
• Garlic powder
• Onion powder
• Ground cumin

For the Birria Consommé:

• Dried guajillo peppers
• Dried ancho peppers
• Dried chile de árbol (optional, for heat)
• Roma tomatoes
• Onion, chopped
• Garlic cloves
• Beef broth
• Apple cider vinegar
• Bay leaves
• Ground cinnamon
• Dried oregano
• Ground cumin
• Cloves (optional, for authentic depth)

Directions

this recipe

Step 1: Season and Smoke the Tri-Tip

1. Preheat the smoker – Set your Traeger (or smoker) to 225°F and allow it to heat for about 15 minutes. Use hickory, oak, or mesquite wood pellets for a deep smoky flavor.
2. Season the beef – Rub the tri-tip with olive oil, then coat it evenly with salt, pepper, smoked paprika, garlic powder, onion powder, and cumin.
3. Smoke the tri-tip – Place the seasoned tri-tip directly on the smoker grates and smoke for 1.5–2 hours, or until the internal temperature reaches 135°F for medium-rare (it will cook further during braising).

Step 2: Prepare the Birria Consommé

4. Toast the chiles – Remove stems and seeds from the dried peppers. Lightly toast them in a dry skillet over medium heat for about 30 seconds per side to release their oils.
5. Soak the chiles – Place the toasted chiles in a bowl and cover with hot water. Let them soak for 10–15 minutes until softened.
6. Blend the sauce – In a blender, combine the soaked chiles, tomatoes, onion, garlic, apple cider vinegar, beef broth, oregano, cumin, cinnamon, and cloves. Blend until smooth.

Step 3: Braise the Tri-Tip in Consommé

7. Slice the smoked tri-tip – Cut the tri-tip into thick chunks or shred it slightly.
8. Combine with consommé – In a large Dutch oven or foil pan, add the blended sauce, bay leaves, and additional beef broth if needed. Submerge the tri-tip in the sauce.
9. Braise on the smoker – Cover and return to the smoker at 300°F for another 2–3 hours, until the beef is fall-apart tender.

Step 4: Shred and Serve

10. Shred the beef – Once the tri-tip is fork-tender, shred it into bite-sized pieces.
11. Serve and enjoy – Serve as a stew with a side of consommé or make tacos, quesabirria, or burritos.

Servings and Timing

• Servings: 6–8
• Prep Time: 20 minutes
• Cook Time: 4–5 hours
• Total Time: 4.5–5.5 hours

Variations

• Spicy Birria – Add extra chile de árbol or a splash of hot sauce.
• Beer-Braised Birria – Replace some of the beef broth with a dark Mexican beer.
• Crockpot Version – After smoking, braise the tri-tip in a slow cooker on low for 6–8 hours.
• Cheesy Quesabirria – Use the meat in tortillas with melted cheese and serve with consommé for dipping.
• Low-Carb Option – Skip the tortillas and serve over cauliflower rice or in a bowl with avocado.

Storage/Reheating

• Storage: Store shredded beef and consommé separately in airtight containers in the fridge for up to 4 days.
• Reheating: Warm in a pot over low heat or microwave in short bursts with extra broth.
• Freezing: Freeze shredded birria and consommé in separate containers for up to 3 months. Thaw overnight before reheating.

FAQs

Can I use a different cut of beef?

Yes! Chuck roast, brisket, or short ribs work well as alternatives to tri-tip.

What’s the best wood for smoking birria?

Hickory, oak, or mesquite provide deep, smoky flavors that pair well with the rich consommé.

How do I make birria tacos with this?

Dip corn tortillas in consommé, place on a hot skillet, add cheese and shredded birria, fold, and crisp up on both sides. Serve with extra consommé for dipping.

How do I prevent the birria from drying out?

Keep the beef submerged in the consommé during braising, and don’t overcook the tri-tip in the smoking stage.

Can I make this without a smoker?

Yes! You can sear the tri-tip in a pan, then braise in the oven at 300°F for 3 hours.

How can I make this dish more authentic?

Use Mexican cinnamon (canela), whole cloves, and add avocado leaves if available.

Can I use store-bought birria seasoning?

Yes! Pre-made birria seasoning blends can be used for convenience.

What sides go well with birria?

Serve with Mexican rice, refried beans, pickled red onions, or fresh lime wedges.

Can I make this in advance?

Absolutely! The flavors deepen overnight, making it even better the next day.

How do I thicken the consommé?

Let it simmer uncovered for 15–20 minutes, or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Conclusion

Tri-Tip Beef Birria is a smoky, rich, and deeply flavorful take on the classic Mexican dish. Whether served as a stew or stuffed into cheesy tacos, this dish is sure to impress. Fire up your smoker and give this mouthwatering recipe a try!

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