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.
Ingredients
Scale
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
Instructions
- 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.
- Massage the tri-tip generously with olive oil, creating a smooth surface for the spice blend to adhere perfectly.
- 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.
- 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.
- 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.
- 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.
- 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