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IngredientsTRI TIP* 
5 lbs. Tri-Tip roast, trimmed
* 
2 Tbsp. canola oil, divided
DRY RUB* 
1 Tbsp. Kosher salt
* 
½ Tbsp. smoked paprika
* 
½ Tbsp. cumin
* 
1 tsp. garlic powder
* 
1 tsp. chili powder
* 
1 tsp. black pepper
PEPPER PASTE* 
4  dried ancho chiles, trimmed and deseeded
* 
4  dried guajillo chiles, trimmed and deseeded 
* 
2 Tbsp. cilantro, minced
* 
2 limes, juiced
* 
1 Tbsp. fajita seasoning
* 
1 tsp. salt
* 
½-1 cup steeping water
BRAISING LIQUID* 
3 tsp. beef base
* 
1 tsp. achiote annatto liquid or ½ tsp. ground annatto seeds
* 
½ stick Mexican cinnamon
* 
2 whole cloves 
* 
3 tsp. cumin
* 
3 tsp. smoked paprika
* 
2 tsp. Mexican oregano
* 
6 Tbsp. pepper paste
* 
1 bay leaf
* 
½ onion, diced
* 
2 garlic cloves, minced
* 
½ cup prepared mojo 
* 
12 oz. bock beer
* 
3 cups water
OPTIONAL INGREDIENTS* 
Tortillas 
* 
Minced cilantro
* 
Minced onions
* 
Oaxacan cheese
* 
Lime wedges
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