Authentic Tri Tip Beef Birria Recipe

If you want to elevate your next dinner, Tri-Tip Beef Birria is an excellent choice. This version uses a smoked tri-tip roast that is then braised in a spiced consommé made from dried Guajillo peppers and warming Mexican spices. The result is a deeply flavored, tender beef perfect for stews, tacos, quesadillas, or enchiladas.

Tri-Tip Beef Birria

Birria has become a popular favorite because it delivers deep, savory flavors and melt-in-your-mouth beef. Traditionally slow-cooked, birria absorbs the bold, smoky consommé that surrounds it. In this recipe, the tri-tip is briefly smoked before braising to add another layer of flavor. The consommé is built from Guajillo chiles, cloves, thyme, cumin, peppercorns, Mexican oregano, garlic, onion, tomatoes, and beef broth for a rich, aromatic base.

Why you’ll love it!

• Deep, layered flavor: Smoking the tri-tip and braising it in a well-spiced consommé gives a complex, satisfying taste.
• Flexible serving options: Serve as a stew, pile it into tacos, or use as a filling for quesadillas and enchiladas.
• Hearty and crowd-pleasing: This makes a generous main dish for family dinners or entertaining.
• A cooking adventure: Great for anyone who enjoys exploring traditional Mexican techniques and bold seasonings.

Recipe Shopping List

Below are the ingredients you will need. For exact measurements and the printable recipe card, see the recipe section.

• Tri tip roast (about 4 pounds)
• Mexican seasoning blend or a spicy rub
• Salt and pepper
• Dried Guajillo peppers (about 12, seeds and stems removed)
• Ground cloves
• Thyme
• Cumin
• Peppercorns
• Mexican oregano
• Garlic cloves
• Onion (large)
• Whole roma tomatoes (canned)
• Water
• Beef broth

Try our Traeger Chicken Tacos, too!

How To Make This Recipe — Overview

This overview summarizes the main steps. Follow the full recipe card for exact quantities and timing when you cook.

1. Season the tri-tip with the Mexican seasoning blend, salt, and pepper.
2. Smoke the tri-tip at 200°F for about 2–3 hours to develop smoke flavor.
3. While the meat smokes, simmer the consommé ingredients, cool slightly, then blend to a smooth sauce.
4. Combine smoked beef and consommé in a pot or Dutch oven, add broth if needed to cover, bring to a boil then reduce to a low simmer and braise for 2–4 hours until the meat is very tender.
5. Remove the meat, shred it, discard any undesirable bits, and return the shredded beef to the consommé so it soaks up the braising liquid.
6. Serve hot with diced onion, cilantro, and a squeeze of lime, or assemble into tacos or quesadillas.

Smoked Quesabirria Tacos are another great option.

Recipe FAQ

Serve this with…

• Mexican Rice
• Cilantro Lime Rice
• Bean Dip
• Homemade Guacamole
• Smoked Salsa
• Fish Taco Slaw

More Beef Recipes

• Instant Pot Beef Street Tacos
• Beef Stroganoff Soup
• Sarma Cabbage Roll Soup

More Mexican-Inspired Recipes To Try

• Traeger Chicken Tacos
• Air Fryer Fish Tacos
• Braised Beef Shank Tacos
• Blackstone Tacos Borrachos

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Yield: 6 people

Smoked Tri Tip Beef Birria

This tender, flavorful beef birria starts with a smoked tri-tip roast that is then braised in a homemade birria consommé. The finished meat is shreddable, richly seasoned, and versatile for tacos, stews, and more.

Prep Time:
20 minutes

Cook Time:
3 hours

Total Time:
3 hours 20 minutes

Ingredients

• 4 pounds beef tri-tip roast
• 4 tablespoons Mexican seasoning blend
• 1 teaspoon salt
• 1 teaspoon pepper
• Consommé / braising liquid (see below)
• 12 dried Guajillo peppers, seeds and stems removed
• 1 teaspoon salt (for consommé)
• ¼ teaspoon ground cloves
• 1 teaspoon thyme
• ½ teaspoon cumin
• 1 teaspoon peppercorns
• 1 tablespoon Mexican oregano
• 5 cloves garlic
• 1 large onion, halved
• 1 (15-ounce) can whole Roma tomatoes
• 6 cups water
• 2 cups beef broth

Instructions

Smoke the meat

1. Preheat your pellet grill or smoker to the “smoke” setting at about 200°F.
2. Rub the tri-tip with the Mexican seasoning blend, then season with salt and pepper.
3. Smoke the tri-tip for 2–3 hours, until it develops a good smoky crust and an internal temperature appropriate for resting before braising.

Make the consommé

1. Remove stems and seeds from the Guajillo peppers. Place peppers, cloves, thyme, cumin, peppercorns, oregano, garlic, onion, tomatoes, water, and beef broth into a pot and bring to a simmer. Cook 10–15 minutes to soften the peppers and meld flavors.
2. Remove from heat and let cool 15–20 minutes.
3. Blend the mixture until smooth, then strain through a fine-mesh sieve to yield a smooth consommé. Set aside.

Braise the meat

1. After smoking, cut the tri-tip into large chunks.
2. Place the chunks into a Dutch oven or heavy pot. Pour the strained consommé over the meat. If the liquid does not fully cover the beef, add extra beef broth until covered.
3. Cover and braise over low heat for at least 2–3 hours, or until the meat is fork-tender and easily shredded.
4. Remove the meat, shred it, discard any undesirable pieces, and return the shredded beef to the consomme to absorb the flavors.
5. Serve with diced onion, cilantro, and lime, or use as filling for tacos, quesadillas, or enchiladas.

Notes

A spicy pork rub or a robust Mexican seasoning blend works well on the tri-tip prior to smoking. Adjust the number of Guajillo peppers to control heat level. Reserve extra consommé for dipping tacos or for thinning the filling when assembling quesabirria.

Nutrition Information:

Yield: 6 | Amount per serving:

• Calories: 532
• Total Fat: 24 g (Saturated Fat: 9 g; Unsaturated Fat: 13 g)
• Cholesterol: 197 mg
• Sodium: 1257 mg
• Carbohydrates: 11 g (Fiber: 4 g; Sugar: 6 g)
• Protein: 65 g