A beef roast can be bland and boring or it can be packed with flavor and purpose. It all depends on what you do with it. For this recipe, I chose a Tri-Tip roast, with the final purpose being a plate full of flavorful, Birria Style Tri-Tip tacos. You can use this Tri-Tip base as a salad topper, or for any tacos or burritos. Change up your go-to recipes. This recipe for Birria Style Tri-Tip Tacos will leave you wanting more. Maybe it will become a new go-to in your kitchen.
WHAT IS TRI-TIP?
A Tri-Tip is a lean cut of beef that is shaped like a triangle, thus the “Tri” in its name. This cut comes from the bottom sirloin. It was made popular on the California coast. You’ll often find recipes online for “Santa Maria Tri-Tip.” This is a reference to the city in California which made this cut a crowd-pleasing staple.
The Tri-Tip comes from the bottom sirloin, which is found just above the flank portion.
The Tri-Tip, when sold as a roast, is one triangle-shaped cut of beef. You may also see something called “Tri-Tip Steaks.” This is just a Tri-Tip whole that has been sliced into individual pieces. You can purchase your own “Tri-Tip Roast” and cut it into steaks, or you can cook the roast as a whole. For this recipe, you’ll need a whole Tri-Tip.
HOW IS A TRI-TIP TRADITIONALLY COOKED?
If you do some digging online, you’ll find that when the Tri-Tip is cut into steaks, it is then prepared like any other steak. You’ll find recipes for “Grilled Tri-Tip Steak” or “Pan-Seared Tri-Tip Steak.” When the Tri-Tip is cut like a roast, you can still grill it. You can roast it in the oven. With either of these techniques, it is often then sliced into steak-like pieces for serving. You’ll often find recommendations to finish the Tri-Tip to medium or even medium-rare like a steak.
For this recipe, I chose to braise the Tri-Tip. You may have noticed from other recipes that I’ve posted on Spring Forest Farm (like this one, this one, or this one), that I like to cook large cuts of beef low and slow. I like to achieve that fall-apart, tender texture. I actually prefer this to eating a steak (most of the time).
Remove the seared Tri-Tip from the Dutch oven to make the braising liquid.
Return the seared Tri-Tip to the braising liquid for cooking.
When the Tri-Tip is done, remove it from the braising liquid to shred.
A Tri-Tip has a long grain. You will likely need to slice with a knife across the grain as you shred the beef.
HOW TO MAKE BIRRIA STYLE TRI-TIP TACOS
This recipe makes shredded beef for tacos. You can use the beef as a salad topper, or as “stuffing” for any taco or burrito. Sometimes, I like to use this Tri-Tip recipe to make Birria Style Tri-Tip Tacos. To do this, I cook the beef as described below. Once finished, I reserve the braising liquid for the corn tortillas. I will dip each corn tortilla in this reserve liquid, and then place them on a hot, oiled pan. As the tortilla cooks over the heat, I will stuff it with the shredded Tri-Tip and any other topping of choice. Then, I use a spatula to close the taco and press it tight. I flip to cook and heat the other side. (This is the same method you’d use when making a grilled cheese sandwich.) This makes crispy, hot, flavorful tacos. They’re a restaurant worthy entrée.
Tri-Tip Tacos
Ingredients
– 1-2 lb Tri-Tip Roast (This pasture-raised cut is smaller than a conventional Tri-Tip)
– Zip Lock Bag
– Dutch Oven
– Frying Pan (for optional Birria Style Tri-Tip Tacos)
For the Dry Rub:
– 1 tsp sea salt
– 1 tsp smoked paprika
– 1 tsp cumin
– 1/2 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/4 tsp chipotle powder
For Cooking:
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, smashed
– 2 tbsp tomato paste
– 3 c beef stock
– 1 stick Mexican cinnamon
– 2 whole cloves
– 1/2 tsp cumin
– 1/2 tsp smoked paprika
– 1/2 tsp oregano
Options for Serving:
– Corn tortillas
– Fresh chopped onion
– Fresh cilantro
– Shredded cheese
– Chopped jalapeños
– Other toppings of your choice
Directions
- Mix the dry rub ingredients.
- Remove the packaging from the thawed Tri-Tip. Dry the cut of beef with a paper towel. Apply the dry rub and then place the beef into a ziplock bag in the refrigerator. Allow the rub to sit on the beef for 2 hours.
- When ready to cook the beef, preheat the oven to 275 degrees Fahrenheit. Remove the beef from the refrigerator and allow it to come close to room temperature.
- Place a Dutch oven on the stove over medium-high heat. When the pan is hot, add the olive oil. When the oil is hot, add the Tri-Tip to the Dutch oven. Sear each side of the meat for 2-3 minutes until a crust develops on each side.
- After searing the Tri-Tip, remove it from the Dutch oven. Add the onion and garlic, and sauté until they begin to smell fragrant. (You may need to add more oil to the pan if it seems dry.)
- When the onion and garlic are fragrant, reduce the heat to low. Add the tomato paste and stir to combine. Begin to integrate the beef stock, stirring constantly. When the tomato paste is distributed into the stock, add all of the remaining ingredients and stir. Turn off heat.
- Return the Tri-Tip to the Dutch oven, submerging it into the braising liquid. place a lid on the Dutch oven and move it to an upper oven rack. Cook the Tri-Tip at 275 degrees Fahrenheit for three hours. After these three hours, remove the Dutch oven and check the beef. If it is fall-apart tender, the Tri-Tip is done. If not, return it to the oven and cook for thirty minutes at a time, stopping to check the beef after each interval. Cook until the beef is fall-apart tender.
- When the Tri-Tip is done, remove the meat from the braising liquid and shred. After shredding, you can add a bit of liquid to the meat to keep it moist. The beef can be served this way as a salad topper, or as “stuffing” for any tacos or burritos. To make Birria Style Tri-Tip Tacos, see step nine.
- Using corn tortillas, dip a tortilla into the braising liquid, and then place the tortilla on a hot, lightly oiled frying pan. Stuff the shredded Tri-Tip, onion, cilantro, shredded cheese, or any other toppings of your choice into the tortilla. After stuffing, use a spatula to fold the tortilla in half. Press closed and cook each side of the tortilla until hot and crispy. Remove from the pan and enjoy. Repeat as necessary to cook all desired tacos.
If you like this recipe, check out Jennifer’s new book, “The Grass-Fed Guide.” In this book, you will learn how to: find a local farmer, understand the labels and lingo, identify the cuts, and calculate the best deals. You will also learn how to cook with each of the varied cuts that come when buying beef in bulk.
Here on SpringForestFarm.com, Jennifer Taylor Schmidt writes beef recipes for the busy, natural homemaker. It is possible to seek optimal health with limited time and money. Join Jennifer in future posts as she explores the possibilities found in a 1/4 and a 1/2 beeve. She also offers recipes and nourishment for body, mind, and soul at RealFoodRealHealing.com.
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