Smoky Tri-Tip Birria: A Flavorful Twist on a Classic Dish

Name: Smoky Tri-Tip Birria
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Ingredients: 4 lbs tri-tip roast; 2 tbsp kosher salt; 1 tbsp black pepper; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp ground cumin; 1 tbsp olive oil; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 chiles de árbol (optional); 4 cloves garlic; 1 medium onion, quartered; 2 Roma tomatoes, halved; 1 tsp dried oregano; 0.5 tsp ground cinnamon; 0.5 tsp ground cloves; 1 tsp ground cumin; 1 tbsp apple cider vinegar; 4 cups beef broth; 2 bay leaves

Published by Ilyas, Date :

April 24, 2025

Tri-Tip Birria is a mouthwatering, smoky take on the beloved Mexican classic. This recipe swaps traditional cuts for juicy, well-marbled tri-tip beef, slow-smoked to perfection and braised in a deeply spiced consommé. The result? A dish that’s tender, aromatic, and versatile enough for tacos, quesadillas, or even a comforting stew. Whether you’re hosting a weekend cookout or preparing a cozy family dinner, this recipe promises to deliver unforgettable flavors.

Why You’ll Love This Recipe

This Smoky Tri-Tip Birria brings a unique twist to the table while staying true to the essence of birria. Here’s why it’s a must-try:

Smoky and Tender: Slow-smoking the tri-tip adds an irresistible depth of flavor before it’s braised to fall-apart tenderness.
Rich Consommé: A blend of dried chiles, tomatoes, garlic, and spices creates a broth so flavorful, you’ll want to sip it on its own.
Versatile Serving Options: Use the shredded beef for tacos, quesadillas, burritos, or enjoy it as a hearty stew.
Meal Prep Friendly: Leftovers taste even better the next day and freeze beautifully for future meals.
Perfect for Smokers: Whether you use a Traeger, pellet smoker, or any other smoker, the wood-fired flavor elevates the dish to new heights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Smoked Tri-Tip:

4 lbs tri-tip roast
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp ground cumin
1 tbsp olive oil

For the Birria Consommé:

4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 chiles de árbol (optional, for heat)
4 cloves garlic
1 medium onion, quartered
2 Roma tomatoes, halved
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp ground cloves
1 tsp ground cumin
1 tbsp apple cider vinegar
4 cups beef broth
2 bay leaves

Step-by-Step Instructions

Step 1: Season and Smoke the Tri-Tip

Preheat the Smoker: Set your smoker to 225°F and allow it to heat for 15 minutes. Use hickory, oak, or mesquite wood pellets for a rich, smoky flavor.
Prepare the Beef: Pat the tri-tip dry with paper towels. Rub it generously with olive oil, ensuring it’s evenly coated. Combine the kosher salt, black pepper, smoked paprika, garlic powder, and cumin in a small bowl, then season the tri-tip thoroughly on all sides.
Smoke the Tri-Tip: Place the seasoned tri-tip directly on the smoker grates. Smoke for 1.5–2 hours, or until the internal temperature reaches 135°F for medium-rare or 160°F if you plan to shred it later.

Pro Tip: Smoking at a low temperature allows the tri-tip to absorb maximum smoky flavor without overcooking.

Step 2: Prepare the Birria Consommé

Toast the Chiles: Remove the stems and seeds from the dried chiles. Heat a dry skillet over medium heat and toast the chiles for about 30 seconds per side, or until fragrant. Be careful not to burn them.
Soak the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 10–15 minutes until softened.
Blend the Sauce: In a blender, combine the soaked chiles, garlic, onion, tomatoes, oregano, cinnamon, cloves, cumin, apple cider vinegar, and 2 cups of beef broth. Blend until smooth. Strain the mixture into a pot to remove any solids. Add the remaining 2 cups of beef broth and bay leaves, then simmer on low heat.

Why It Works: Toasting and soaking the chiles intensifies their flavor and ensures a silky-smooth sauce.

Step 3: Braise the Tri-Tip in Consommé

Slice or Shred the Beef: Once the tri-tip has finished smoking, slice it into thick chunks or shred it slightly, depending on your preference.
Combine with Consommé: Place the tri-tip in a large Dutch oven or foil pan. Pour the blended consommé over the beef, ensuring it’s fully submerged. Add more beef broth if needed.
Braise on the Smoker: Cover the pan tightly with foil and return it to the smoker, increasing the temperature to 300°F. Braise for 2–3 hours, or until the beef is fork-tender.

Step 4: Shred and Serve

Shred the Beef: Once the tri-tip is tender, shred it into bite-sized pieces using forks. Mix it back into the consommé to absorb even more flavor.
Serve and Enjoy: Serve the birria as a stew with warm tortillas on the side, or use it to make tacos, quesadillas, or burritos. Don’t forget to offer extra consommé for dipping!

Servings and Timing

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 4–5 hours
Total Time: 4.5–5.5 hours

Variations and Substitutions

Spicy Birria: Add extra chiles de árbol or a splash of hot sauce to the consommé for an extra kick.
Crockpot Version: After smoking, transfer the tri-tip and consommé to a slow cooker and cook on low for 6–8 hours.
Low-Carb Option: Skip the tortillas and serve the birria over cauliflower rice or in a bowl with avocado slices.
Cheesy Quesabirria: Stuff tortillas with shredded beef and cheese, dip them in consommé, and crisp them on a skillet for gooey, cheesy goodness.

Storage and Reheating Tips

Storage: Store the shredded beef and consommé separately in airtight containers in the fridge for up to 4 days.
Reheating: Warm the birria in a pot over low heat or microwave in short bursts, adding extra broth to keep it moist.
Freezing: Freeze the shredded beef and consommé in separate containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?
Yes! Chuck roast or brisket are excellent alternatives to tri-tip.

What’s the best wood for smoking birria?
Hickory, oak, or mesquite provide deep, smoky flavors that complement the rich consommé.

How do I make birria tacos with this?
Dip corn tortillas in consommé, fill them with shredded beef (and cheese, if desired), and crisp them on a skillet. Serve with extra consommé for dipping.

How do I prevent the birria from drying out?
Keep the beef submerged in the consommé during braising, and avoid overcooking it during the smoking stage.

Can I make this without a smoker?
Absolutely! Sear the tri-tip in a pan, then braise it in the oven at 300°F for 3 hours.

How can I make this dish more authentic?
Use Mexican cinnamon (canela) and add avocado leaves to the consommé for an authentic touch.

Can I use store-bought birria seasoning?
Yes! Pre-made birria seasoning blends can save time and still deliver great flavor.

What sides go well with birria?
Serve with Mexican rice, refried beans, pickled red onions, or fresh lime wedges.

Can I make this in advance?
Yes! The flavors deepen overnight, making it even better the next day.

How do I thicken the consommé?
Simmer it uncovered for 15–20 minutes, or mix a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it into the consommé.

Conclusion

Smoky Tri-Tip Birria is a game-changer for anyone who loves bold, layered flavors. With its tender beef, rich consommé, and endless serving possibilities, this dish is perfect for special occasions or casual gatherings. Fire up your smoker, follow these detailed instructions, and prepare to wow your friends and family with this unforgettable meal.

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