34 Ingredients
Makes 16 servings
4 Hrs and 30 Minutes
Ingredients
Tri Tip
Dry Rub
Pepper Paste
Braising Liquid
Optional Ingredients
Preparation
Combine dry rub ingredients in a small bowl. Lightly coat Tri-Tip with 1 Tbsp. of oil. Press dry rub mixture evenly into Tri-Tip until evenly coated on all sides. Let Tri-Tip sit in the refrigerator for 4-24 hours prior to cooking.
To make the pepper paste, bring 2 cups of water to a boil, remove from heat. Add dried peppers and cover. Steep peppers in hot water for 8-10 minutes until rehydrated and tender. Remove peppers from water. Reserve steeping liquid.
Place peppers in a food processor or blender followed by remaining pepper paste ingredients. Pulse ingredients, slowly adding reserved steeping liquid ¼ cup at a time until paste has a smooth and thick consistency. This pepper paste can be stored in the refrigerator for up to three weeks.
In a Dutch oven, heat 1 Tbsp. of canola oil over MEDIUM-HIGH heat until it begins to lightly smoke. Sear the Tri-Tip 2-3 mins per side. Once browned on all sides, add all braising liquid ingredients to the Dutch oven. Cover and simmer on MEDIUM-LOW heat for 3-4 hours or until the meat is tender enough to shred with two forks. After 2 hours, check the beef every 30 minutes. Once the beef is able to easily shred, remove meat from liquid, shred, then add back to braising liquid.
To Make Birria-Style Tacos
Heat a non-stick skillet over MEDIUM heat.
Dip the tortilla into the top of the braising liquid and add it to the skillet. Pan fry on one side for about 30 seconds and then flip over. Add some of the shredded beef, cilantro, onion, and shredded cheese.
Fold over and cook until pan-fried on both sides, about 1 minute. Transfer to a plate and serve alongside a small cup of braising liquid for dipping.
Nutrition Information
Nutrition information per serving: 300 Calories; 160 Calories from fat; 17.7 g Total Fat (5.6 g Saturated Fat; 6.6 g Monounsaturated Fat); 87.2 mg Cholesterol; 734.7 mg Sodium; 3.6 g Total Carbohydrate; 0.9 g Dietary Fiber; 29.6 g Protein; 3.5 mg Iron; 542.2 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.6 mg Niacin (NE); 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 7.2 mg Zinc; 28.7 mcg Selenium; 111.3 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Choline. It is a good source of Iron and Potassium.
*Nutrition facts do not include optional ingredients
