Smoky Tri-Tip Beef Birria Recipe: Homestyle Magic in Every Bite

The humble tri-tip beef birria recipe brings a burst of Mexican culinary magic right to your kitchen table.

Slow-cooked beef transforms into a mouthwatering delicacy that melts effortlessly on your tongue.

Rich, deep flavors blend together with tender meat that falls apart at the gentlest touch.

Traditional techniques meet modern cooking styles in this incredible dish that promises pure comfort.

Layers of spices create an incredible depth that will make you feel like you’re sitting in a cozy Mexican restaurant.

Tender meat braised in a complex sauce delivers an experience that goes beyond simple cooking.

Each bite tells a story of generations of passionate cooking, inviting you to savor every single morsel.

Dive into this incredible recipe and let your taste buds celebrate an unforgettable culinary journey.

Why Tri-Tip Beef Birria Is So Good

• Slow-Roast Mastery: Transform an ordinary tri-tip into a tender, flavor-packed birria through patient low-and-slow smoking techniques that guarantee juicy, mouthwatering results.
• Versatile Cooking Flexibility: Perfect for adapting to different preferences with options to slice at medium-rare or shred completely, making this recipe ideal for tacos, sandwiches, or standalone protein.
• Effortless Seasoning Magic: Simple spice blend of smoked paprika, garlic powder, cumin, salt, and pepper creates a robust flavor profile that elevates the beef without complicated ingredient lists.
• Grill-Friendly Convenience: Compatible with Traeger or smoker, allowing outdoor cooking enthusiasts to easily prepare a restaurant-quality dish with minimal hands-on time and maximum flavor development.

What You Use In Tri-Tip Beef Birria

• Tri-Tip Beef: A tender cut perfect for slow smoking, offering rich flavor and versatile for birria-style preparation.

• Salt, Black Pepper, Smoked Paprika, Garlic Powder, Cumin: Classic spice combination that creates deep, smoky flavor profile with balanced heat and complexity.

• Olive Oil: Helps seasonings adhere to meat, promotes even browning, and adds subtle moisture during smoking process.
• Hickory or Mesquite Pellets: Wood pellets that infuse the meat with authentic smoky flavor and enhance overall taste experience.

How To Make Tri-Tip Beef Birria At Home

Step 1: Prep the Smoker

Preheat your Traeger or smoker to 225F, loading it with hickory or mesquite wood pellets for that incredible smoky flavor that’ll make your taste buds dance.

Step 2: Season the Beef

• Salt
• Black pepper
• Smoked paprika
• Garlic powder
• Ground cumin

Ensure every inch of the meat is covered in this spice wonderland.

Step 3: Smoke to Perfection

• For slicing: aim for 140F (medium-rare)
• For shredding: cook until it hits 160F

The meat will transform into a tender, mouthwatering masterpiece that’ll have everyone begging for seconds.

Smart Tips For Tri-Tip Beef Birria

• Optimize Wood Flavor: Choose hickory or mesquite pellets to infuse deep, rich smoky notes into the tri-tip, enhancing its natural beef flavor and creating a complex taste profile.
• Perfect Seasoning Balance: Create a robust spice blend with salt, pepper, smoked paprika, garlic powder, and cumin to develop a perfect crust and maximize meat's natural tenderness.
• Monitor Internal Temperature: Use a meat thermometer to check doneness precisely – 140F for slicing provides medium-rare texture, while 160F ensures tender shredding for birria-style preparation.
• Strategic Olive Oil Technique: Apply a light coat of olive oil before seasoning to help spices adhere better, promote even browning, and lock in moisture during the smoking process.
• Grill Placement Matters: Position tri-tip directly on grill grates for consistent heat distribution, allowing smoke to penetrate evenly and develop a delicious exterior bark while maintaining juicy interior.

How To Save Tri-Tip Beef Birria For Later

• Wrap leftover tri-tip birria tightly in aluminum foil or store in an airtight container to keep it fresh.
• Refrigerate within two hours of cooking to maintain optimal flavor and prevent bacterial growth.
• Consume refrigerated meat within 3-4 days for the best taste and texture.
• Freeze extra portions in sealed freezer bags or containers for up to 3 months, removing as much air as possible to prevent freezer burn.
• Thaw frozen tri-tip in the refrigerator overnight before reheating gently to preserve its juicy tenderness.
• When reheating, add a splash of beef broth to keep the meat moist and prevent drying out.
• Always use clean utensils and avoid repeated reheating to ensure food safety and quality.

What Goes Well With Tri-Tip Beef Birria

• Pair with Robust Red Wine: Select a bold Cabernet Sauvignon or Malbec to complement the smoky, rich flavors of the tri-tip birria, cutting through its intense meaty profile and enhancing the spice blend.
• Create Tangy Citrus Slaw: Whip up a zesty side of cabbage, lime juice, cilantro, and jalapeños to provide a bright, refreshing contrast to the heavy, deep-flavored beef, balancing the dish's richness.
• Serve with Mexican Street Corn: Grill corn on the cob, slather with crema, sprinkle cotija cheese, chili powder, and lime, offering a creamy, spicy accompaniment that echoes the birria's southwestern spirit.
• Pour Ice-Cold Mexican Lager: Grab a crisp Modelo Especial or Pacifico to cleanse the palate, its light and clean taste cutting through the meat's intensity while providing a refreshing counterpoint to the smoky seasoning.

Fresh Takes On Tri-Tip Beef Birria

• Spicy Chili Pepper Birria: Amp up the heat by adding dried ancho or guajillo chilies to the seasoning mix, creating a bold and fiery flavor profile that will make your taste buds dance.
• Citrus Herb Infusion: Incorporate fresh orange zest, chopped cilantro, and a splash of lime juice into the rub to bring bright, tangy notes that complement the rich beef beautifully.
• Red Wine Marinade Method: Before smoking, marinate the tri-tip in a robust red wine with garlic, rosemary, and black pepper to enhance the meat's tenderness and add complex depth to the overall taste.
• Asian-Inspired Birria Blend: Swap some traditional spices with ginger, five-spice powder, and a touch of soy sauce to create an unexpected fusion of Mexican and Asian flavor profiles that will surprise and satisfy.

Everything You Ask About Tri-Tip Beef Birria

• What makes tri-tip birria different from traditional birria?

Tri-tip birria combines the classic Mexican birria flavors with a leaner, more tender cut of beef, offering a unique twist on the traditional recipe while maintaining rich, spicy characteristics.

• Can I use a different type of wood pellets for smoking?

While hickory and mesquite are recommended for their robust flavors, you can also use oak or pecan pellets for a slightly milder smoky taste that complements the beef.

• How do I know when the tri-tip is perfectly cooked?

Use a meat thermometer to check the internal temperature. For medium-rare slicing, aim for 140F, or if you plan to shred the meat, cook until it reaches 160F for a more tender texture.

• Is this recipe suitable for people who don't like very spicy food?

The recipe uses a balanced blend of spices like smoked paprika and cumin, which provide flavor depth without overwhelming heat, making it enjoyable for those who prefer mild to moderate spice levels.

Tri-Tip Beef Birria Recipe

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4.7 from 39 reviews

• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Succulent tri-tip beef birria delivers Mexican culinary magic straight to your kitchen. Spicy, tender meat melts with rich chili sauce, promising a mouthwatering experience that connects tradition and comfort in one incredible dish.

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Ingredients

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Meat:

• 4 pounds (1.8 kilograms) tri-tip roast

Spices and Seasonings:

• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves

Chiles and Aromatics:

• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 chiles de arbol (for heat, optional)
• 4 cloves garlic
• 1 medium onion, quartered
• 2 Roma tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 4 cups beef broth
• 2 bay leaves

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Instructions

1. Prepare the Traeger or smoker by heating it to a low and steady 225F, selecting hickory or mesquite pellets for a rich, smoky flavor profile.
2. Massage the tri-tip generously with olive oil, creating a smooth surface for the spice blend to adhere perfectly.
3. Craft a robust seasoning mixture by thoroughly combining salt, pepper, smoked paprika, garlic powder, and cumin, ensuring even distribution across the entire cut of meat.
4. Carefully position the seasoned tri-tip directly on the clean grill grates, allowing the low heat to gently transform the meat’s texture and infuse it with deep, smoky undertones.
5. Monitor the cooking process, letting the tri-tip slowly roast for approximately 2 hours, watching for the internal temperature to reach 140F for a perfect medium-rare slice or 160F if you’re planning to shred the meat for birria-style preparation.
6. Remove the tri-tip from the heat, allowing it to rest briefly, which helps redistribute the internal juices and ensures maximum tenderness before slicing or shredding.
7. Slice against the grain for maximum tenderness, or pull apart with two forks if preparing a shredded birria-style presentation.

Notes

• Choose high-quality tri-tip with good marbling for maximum flavor and tenderness.
• Experiment with different wood pellets like oak or cherry to create unique smoky notes in the meat.
• Let the meat rest at room temperature for 30 minutes before seasoning to ensure even cooking and better absorption of spices.
• Consider wrapping the tri-tip in butcher paper during the last hour of smoking to retain moisture and prevent drying out.

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

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 100 mg