Tri Tip Birria Tacos Recipe (with Video)

Dry Rub/Marinade
1. Combine all dry spice ingredients in a bowl. Drizzle Tri Tip with Olive Oil and cover with spice mixture.
2. Put the meat in an air tight container and marinate for 12-24 hours.
3. Take Tri Tip out of the fridge and let it sit on the counter until it reaches room temperature (about 30-40 min).
4. Add oil to a dutch oven (or large pot) and sear Tri Tip on one side.
5. Flip Tri Tip over and as you are searing the other side, add 1 whole onion, 1 Tbsp Peppercorns, ½ Tablespoon salt.
6. Continue to sear for 3-4 minutes.
7. Take the pot off of the heat and set it aside as you make the sauce.
The Sauce
1. Use a large pot big enough to hold all of the ingredients.
2. Cut the tops off of the Guajillo and Ancho chilies and remove the seeds. Add them to the pot.
3. Add all of the remaining ingredients EXCEPT for the juice of one lime to the pot and bring to a boil.
4. Turn the heat down to low, cover and simmer for 15 minutes.
5. After 15 minutes, remove bay leaves & cinnamon sticks from pot.
6. Pour entire mixture into a blender or use a hand blender to blend all remaining ingredients.
7. Pour the blended mixture over the Tri Tip in the dutch oven (or large pot).
8. If mixture doesn't cover the meat completely, add any leftover beef broth until the meat is covered.
9. Bring mixture to a boil, then lower heat to a simmer, cover and cook for 2½ to 3 hours.
10. Take the tri tip out of the liquid and shred the meat.
11. Use a hand blender to blend any remaining big pieces of onion in the remaining sauce left over in the pot.
Make the Tacos
1. Dip a corn tortilla in the sauce and lay it in a pan with medium high heat.
2. Sprinkle cheese on the entire tortilla, layer the meat on half of the tortilla, fold the meatless half on top and cook on one side.
3. Flip the tortilla over and cook the other side.
4. Pour the sauce in a dipping container, garnish with cilantro, onion and a fresh squeeze of lime.
5. Dip the taco in the sauce and enjoy!!