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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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