Juicy Tri-Tip Beef Birria Recipe: A Savory Fiesta in Minutes

Beef birria sizzles with rich, mouthwatering flavors that transport you straight to the heart of Mexican cuisine.

This legendary tri-tip beef birria recipe brings an authentic culinary experience to your kitchen.

Tender, juicy meat marinates in a complex blend of dried chilies and aromatic spices.

Each bite promises a depth of flavor that melts in your mouth with incredible tenderness.

The traditional technique transforms simple ingredients into a spectacular dish that bursts with regional character.

Slow-cooked to perfection, this birria turns an ordinary meal into an extraordinary feast.

Come ready to savor a truly memorable dining adventure that celebrates the bold, vibrant spirit of Mexican cooking.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours 20 minutes

Calories: 350 kcal

Servings: 9

What You’ll Use In Tri-Tip Beef Birria

• Tri-Tip Beef: Premium cut with rich marbling that delivers deep, robust flavor and tender texture perfect for slow cooking.
• Olive Oil: Helps seasonings adhere to meat and creates a beautiful golden crust while enhancing overall moisture.

• Salt, Black Pepper: Classic flavor enhancers that draw out meat's natural savoriness and create balanced taste profile.
• Smoked Paprika: Adds smoky depth and vibrant red color while introducing subtle woodsy undertones.
• Garlic Powder: Provides concentrated allium flavor without raw garlic's sharp bite.
• Cumin: Earthy spice that introduces warm, slightly nutty complexity to the meat.

• Hickory Pellets: Delivers bold, strong smoke flavor with sweet undertones that complement beef beautifully.
• Mesquite Pellets: Intense, robust smoke profile that imparts distinctive southwestern character to the meat.

Tools For Cooking Tri-Tip Beef Birria

• Traeger or smoker: Essential for low and slow cooking at precise temperatures.
• Meat thermometer: Critical for checking internal temperature of tri-tip.
• Grill grates: Needed for direct smoking of the meat.
• Tongs: Great for handling and moving the tri-tip safely.
• Cutting board: For preparing and resting the meat after cooking.
• Sharp knife: Required for slicing tri-tip precisely.
• Mixing bowl: Useful for seasoning and rubbing the meat with oil and spices.
• Aluminum foil: Optional for covering meat if needed during cooking.

How To Cook Tri-Tip Beef Birria Right

• Fire Up the Smoker

Crank your Traeger or smoker to a steady 225F, loading it with hickory or mesquite pellets for a killer smoky flavor that’ll make your taste buds dance.

• Season and Massage

Lovingly coat the tri-tip with a generous drizzle of olive oil, then sprinkle on a flavor explosion of salt, pepper, smoked paprika, garlic powder, and cumin. Give that meat a good massage to help those spices sink in deep.

• Low and Slow Magic

Lay the seasoned tri-tip directly on the grill grates and let it bathe in smoky goodness for about 2 hours. Keep an eye on the internal temperature – aim for 140F if you’re planning to slice it up, or push to 160F if you’re going for shreddable perfection. When it hits your target temp, you’ll know you’ve created a masterpiece that’ll have everyone asking for seconds.

Flavor Moves For Tri-Tip Beef Birria

• Meat Selection Magic: Choose a well-marbled tri-tip between 2-3 pounds for maximum flavor and tenderness, ensuring juicy results every time.
• Temperature Precision: Use a reliable meat thermometer to check internal temperature, preventing overcooking and maintaining perfect moisture levels.
• Resting Ritual: Allow the meat to rest for 15-20 minutes after cooking, which helps redistribute juices and makes slicing easier.
• Shredding Strategy: For tender shredded meat, cook until internal temperature reaches 160-165F and use two forks to pull apart meat against the grain.
• Flavor Boost Options: Experiment with different wood pellets like oak or apple for subtle smoky variations, or add a sprinkle of Mexican chili powder for extra warmth.

Serve Tri-Tip Beef Birria The Tasty Way

• Flavor-Packed Taco Night: Serve the tender tri-tip birria in warm corn tortillas with fresh cilantro, diced onions, and a squeeze of lime for an authentic Mexican street food experience.
• Hearty Comfort Plate: Slice the meat and pair with Mexican rice, refried beans, and a dollop of sour cream for a satisfying meal that brings rich, smoky flavors to your dinner table.
• Birria Sandwich Twist: Shred the meat and pile onto crusty bolillo rolls with melted cheese, pickled jalapeños, and a side of consommé for dipping, creating a mouthwatering sandwich variation.
• Crowd-Pleasing Nachos: Chop the tri-tip and layer over crispy tortilla chips with queso, salsa verde, and fresh pico de gallo for a crowd-pleasing appetizer or game day treat.

Keep Tri-Tip Beef Birria Warm And Flavorful

• Smart Refrigeration Strategy: Store cooked tri-tip birria in airtight containers within 2 hours of cooking, keeping it fresh in the refrigerator for 3-4 days. Wrap tightly with plastic wrap or aluminum foil to prevent moisture loss and maintain optimal flavor.
• Freezing Magic: Slice or shred the beef before freezing in freezer-safe containers or heavy-duty zip-lock bags. Properly sealed tri-tip can last up to 3 months without losing quality. Remove excess air to prevent freezer burn and maintain taste.
• Reheating Wisdom: Warm refrigerated tri-tip in a skillet with a splash of beef broth or in the microwave at 50% power to prevent drying. For frozen meat, thaw overnight in the refrigerator before gently reheating to maintain tenderness and juiciness.
• Meal Prep Genius: Batch cook tri-tip birria and portion into individual servings for easy weeknight meals. Versatile meat works great in tacos, burritos, quesadillas, or atop salads, giving you quick and delicious meal options throughout the week.

Legendary Tri-Tip Beef Birria Recipe

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4.8 from 14 reviews

• Total Time: 4 hours 20 minutes
• Yield: 9 1x

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Description

Succulent tri-tip beef birria invites home cooks on a culinary journey through Mexican flavor traditions. Tender meat slow-braised in rich chili sauce promises a memorable dining experience you will savor with each delicious bite.

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Ingredients

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• 4 lbs (1.8 kg) tri-tip roast
• 2 tbsps kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ½ tsp ground cloves
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 chiles de arbol (optional)
• 4 garlic cloves
• 1 medium onion, quartered
• 2 Roma tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 4 cups beef broth
• 2 bay leaves

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Instructions

1. Fire Up the Smoker: Ignite the Traeger or smoker to a consistent 225F, selecting hickory or mesquite pellets to impart a deep, aromatic smokiness that will elevate the meat’s flavor profile.
2. Prepare the Meat: Massage the tri-tip with olive oil, creating a silky canvas that allows the spice blend to cling seamlessly, ensuring maximum flavor absorption.
3. Season Masterfully: Blend salt, pepper, smoked paprika, garlic powder, and cumin into a harmonious seasoning mix, thoroughly coating the entire cut to guarantee an even, robust flavor distribution.
4. Smoke to Perfection: Carefully place the seasoned tri-tip on clean grill grates, letting the low, steady heat slowly transform the meat, developing a tender texture and intense smoky essence over approximately 2 hours.
5. Temperature and Technique: Track the internal temperature, aiming for 140F for a succulent medium-rare finish or pushing to 160F if planning to shred for a birria-style presentation, ensuring optimal doneness and meat texture.
6. Rest and Prepare: Remove from heat and let the tri-tip rest briefly, allowing internal juices to redistribute and guaranteeing maximum tenderness before the final preparation of slicing or shredding.

Notes

• Choose the Right Pellets: Select hickory or mesquite for a deep, authentic smoky flavor that complements the beef’s rich characteristics.
• Massage Meat Thoroughly: Coat the tri-tip evenly with olive oil to help spices adhere and create a perfect flavor-locking surface.
• Create Balanced Seasoning: Mix spices meticulously to ensure each bite delivers consistent and intense flavor throughout the meat.
• Control Temperature Precisely: Monitor internal meat temperature carefully – 140F for medium-rare slicing or 160F for tender shredding, guaranteeing optimal texture and doneness.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Dinner, Lunch
• Method: Smoking
• Cuisine: Mexican

Nutrition

• Serving Size: 9
• Calories: 350
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 120 mg