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Tri Tip Birria Tacos

jennifer30078
Birria Tacos Made With Tri-Tip
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Meat Marination Time 1 day
Total Time 1 day 4 hours 30 minutes
Course Main Course
Cuisine Mexican
Servings 12 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!!
Keyword Birria tacos, tacos