Birria-Style Tri-Tip Steak Tacos
These Birria-Style Tri-Tip Steak Tacos bring together smoky beef, melty cheese, crispy corn tortillas, and rich enchilada sauce for a seriously satisfying BBQ twist on a Mexican favourite.Instead of traditional slow-braised birria, we used a reverse-seared tri-tip cooked low and slow until it reached 145°F, rested it, diced it, and loaded it into corn tortillas with Mexican-style shredded cheese. The tacos were then cooked on an oiled griddle until crispy on the outside and gooey on the inside.They are simple, bold, and perfect for feeding a crowd.
Ingredients
- 1 whole tritip
- 12 corn tortillas
- 1 can Enchilada Sauce
- 1 cup mexican cheese blend
Instructions
Step 1: Smoke the Tri-Tip
Set your smoker for low and slow cooking and place the tri-tip on the smoker.Cook until the internal temperature reaches approximately 145°F.Step 2: Rest the Tri-Tip
Remove the tri-tip from the smoker and allow it to rest before cutting.Resting helps keep the meat juicy and gives the internal temperature time to settle before slicing.Step 3: Dice the Steak
Once rested, dice the tri-tip into small bite-sized pieces that will fit easily inside the tacos.Step 4: Heat the Griddle
Preheat a flat-top griddle or large cast iron cooking surface over medium heat.Add a light coating of oil to help the tortillas crisp up and prevent sticking.Step 5: Build the Tacos
Place the corn tortillas in the Enchilada sauce and then directly on the hot griddle.Add shredded Mexican-style cheese, diced tri-tip to each tortilla.Fold the tortillas over to form tacos.Step 6: Crisp the Tacos
Cook the tacos on the griddle until the tortillas are golden and crispy and the cheese is completely melted.Flip as needed so both sides develop a nice crust.Step 7: Serve
Remove the tacos from the griddle and serve immediately.For even more flavour, serve with extra warm enchilada sauce or Truff hot sauce on the side for dipping.
Notes
Are these traditional birria tacos?
Not exactly. Traditional birria is usually made by slowly braising beef or goat in a deeply seasoned chile-based broth. This version takes inspiration from birria tacos but uses smoked tri-tip, enchilada sauce, cheese, and crispy griddled tortillas for an easier BBQ-style variation.What temperature should tri-tip be cooked to?
For this recipe, we cooked the tri-tip to an internal temperature of 145°F before resting and dicing it.Can I cook the tri-tip ahead of time?
Yes. The tri-tip can be smoked and rested ahead of time, then diced and reheated directly in the tacos on the griddle.What kind of cheese works best?
A Mexican-style shredded cheese blend works perfectly because it melts easily. Monterey Jack, mozzarella, Oaxaca-style cheese, or a cheddar blend can also work.Can I use flour tortillas instead?
You can, but corn tortillas give these tacos a more traditional flavour and tend to crisp up beautifully on the griddle.What should I serve with these tacos?
These tacos pair perfectly with esquites, Mexican rice, lime crema, salsa, guacamole, pickled onions, or a fresh squeeze of lime. Tried this recipe?Let us know how it was!