The Best Tri-Tip Birria Tacos with Homemade Consomé
This birria tacos recipe is a must try. When I lived in Colombia, we ate Tri-tip all the time and let me tell you, the Colombians know how to marinate their meat! Although birria is a Mexican recipe, I perfected the slow and low braise cooking method when I was living alone in Colombia surrounded by a ton of meat!
If you have been looking for the ultimate Birria Tacos recipe, this is it. While traditionally made with goat or sheep, I perfected this version using Tri-Tip beef while living in Colombia. Tri-tip is the secret to getting that perfect, tender shred while maintaining a rich, beefy flavor that stands up to a bold chili marinade.
Traditionally you would use goat or sheep to make birria but the recipes have evolved so much that you really can use whatever your favorite cut of meat is. Try using my tri tip rub and let it sit for a few hours before you start this process.
What is Tri-tip?
Tri-tip steak, also called triangle steak, is a cut of beef from the bottom sirloin. It’s a relatively lean cut and has a bit of marbling, which makes it flavorful. Tri-tip is best when grilled, but can also be roasted or pan-fried.
Why Tri-Tip for Birria?
Tri-tip steak (also known as triangle steak) comes from the bottom sirloin. It’s a relatively lean cut with just enough marbling to stay juicy during a low-and-slow braise.
- Better Shredding: Unlike chuck roast, which can sometimes be too fatty, tri-tip shreds into clean, long strands that are perfect for stuffing into corn tortillas.
- Flavor Absorption: This cut acts like a sponge for the Ancho and Guajillo chili sauce.
Everyone Loves Tacos.
There’s no denying that birria tacos are delicious. But what makes them so special? Is it the freshness of the ingredients? The perfect balance of flavors? The versatility of the dish?
Tacos are one of the most popular Mexican dishes, and they can be made with a variety of different meats, vegetables, and sauces. They’re typically served on a soft tortilla, and can be eaten as a snack or a main meal. I am using this recipe as a main meal for dinner tonight but it would be great as an appetizer for your summer bbq’s!
Consomme dipping sauces are used to add flavor and moisture to everything, but it can also be used to enhance the flavors of already delicious food. In this blog post, we’ll show you how to make an easy and tasty consomme dipping sauce for your birria tacos. When you are making a recipe with this many ingredients. Try using technology instead of chopping everything yourself. I like to use a food processor instead of a knife sometimes. Try a mini processor like this one if you don’t have a lot of counter space.
The best thing about using Tri-tip for this birria taco recipe is that is shreds so well! using shredded meat instead of having to cut up a slab makes it really easy to assemble the final taco.
The Best Tri-Tip Birria Tacos with Homemade Consomé
Essential Equipment
- Dutch Oven: Vital for maintaining a steady temperature during the 3-hour braise.
- Blender or Immersion Blender: To emulsify the chilies, tomatoes, and spices into a smooth, silky sauce.
- Food Processor: My favorite hack for prepping the onions and garlic quickly without all the manual chopping.
The Secret to a Deep, Rich Consomé
The “consomé” is the heart of this dish. To get that signature dark red, flavorful dipping sauce, we use a two-step process:
- Blooming the Spices: We simmer dried chilies with a cinnamon stick, bay leaves, and peppercorns to release their oils.
- The Blend: After simmering, we remove the cinnamon and bay leaves and blend everything else—tomatoes, onions, and chilies—into a thick liquid that becomes the braising base.
Pro-Tip: If the liquid doesn’t fully cover your meat in the Dutch oven, add extra beef broth until it’s submerged. This prevents the top of the meat from drying out during the long cook time.
Common Questions
- Can I use a Slow Cooker? Yes! After searing and blending the sauce, you can move everything to a crockpot for 6–8 hours on low.
- Is Tri-Tip better than Chuck Roast? Both are great, but tri-tip offers a leaner, “cleaner” shred that many prefer for tacos.
- What if I don’t have a blender? You can finely mince everything, but a blender is highly recommended to get that authentic, smooth consomé texture.
Tri Tip Birria Tacos
Equipment
- Dutch Oven
- Blender Optional to use a hand blender
- Food Processor Optional but faster than chopping
Ingredients
- 3-4 lb Tri Tip You can substitute your favorite cut of beef
Tri Tip Dry Rub
- 1 tbsp Olive Oil or any oil of your choosing
- 1 tbsp Salt
- 1 tbsp Garlic Powder
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Pepper
- 1/2 tsp Allspice
The Sauce
- 3 cups Beef Broth
- 2 Tomatoes
- 2 Large onions
- 2 Ancho Chilies
- 2 Guajillo Chilies
- 1 Whole Cinnamon Stick
- 2 Chipotle Chilies In adobo sauce from the can
- 2 Bay Leaves
- 1 tbsp Salt
- 1 tbsp Whole Peppercorn
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Cumin
- 1 Lime The Juice of one lime
To Prepare Tacos
- Corn Tortillas
- Mozzarella or Monterey Jack cheese
- Fresh Cilantro Optional for garnish
- Chopped onion Optional for garnish
- Avocado Optional for garnish
- Lime Optional for garnish
Instructions
Dry Rub/Marinade
- Combine all dry spice ingredients in a bowl. Drizzle Tri Tip with Olive Oil and cover with spice mixture
- Put the meat in an air tight container and marinate for 12-24 hours.
- Add oil to a dutch oven and sear Tri Tip on one side. Flip Tri Tip over and as you are searing the other side, add 1 whole onion, 1 Tbsp Peppercorns, ½ Tablespoon salt. Continue to sear for 3-4 minutes. Take the pot off of the heat and set it aside as you make the sauce.
The Sauce
- Use a large pot big enough to hold all of the ingredients.
- Cut the tops off of the Guajillo and Ancho chilies and remove the seeds. Add them to the pot.
- Add all of the remaining ingredients EXCEPT for the juice of one lime to the pot and bring to a boil. Turn the heat down to low, cover and simmer for 15 minutes.
- After 15 minutes, remove bay leaves & cinnamon sticks from pot. Pour entire mixture into a blender or use a hand blender to blend all remaining ingredients.
- Pour the blended mixture over the Tri Tip in the dutch oven. If mixture doesn't cover the meat completely, add any leftover beef broth until the meat is covered. Bring mixture to a boil, then lower heat to a simmer and cook for 2½ to 3 hours.
Prepare the Meat
- Take the tri tip out of the liquid and shred the meat. Use a hand blender to blend any remaining big pieces of onion in the remaining sauce left over in the pot. We will use the sauce as a dipping sauce for the tacos.
Make the Tacos
- Dip a corn tortilla in the sauce and lay it in a pan with medium high heat. Sprinkle cheese on the entire tortilla, layer the meat on half of the tortilla and cook on one side. Flip the torilla over and cook the other side.
- Pour the sauce in a dipping container, garnish with cilantro, onion and a fresh squeeze of lime. Dip the taco in the sauce and enjoy!!
