Directions

1. In small braising pan over medium high heat add oil, then add diced tri tip meat, cook while stirring occasionally to brown meat on all sides. Cook meat for 30-45 minutes, adding additional liquid if needed. Remove from heat when tender and set aside.
2. Meanwhile, set up poaching liquid add vinegar to water and bring to low simmer.
3. For hollandaise, combine egg yolks into mixing bowl, add hot water while whisking, place bowl over poaching liquid without bowl touching boiling water, whisk vigorously until thickened, remove from heat and whisk in lime juice, chipotle pesto and salt. Set aside in warm place. Leave water for poaching eggs.
4. To make the birria tacos, pre-heat a griddle to 325-degrees F, place tortilla shells on griddle, top with pepper jack cheese, cook on one side until cheese is melted. Flip over onto the cheese side, add more cheese to second side if desired. Add beef birria, diced onion, and cilantro. Fold over tortilla to form a taco, top with a spoonful of birria concentrate and allow to cook and get crisp (2-3 minutes), flip as needed.
5. While tacos are finishing, crack eggs and drop into poaching water, cook for 3-4 minutes or until desired doneness is reached. Remove from water and let rest on paper towel to dry.
6. Transfer birria taco onto serving plate, top with poached egg, spoon chipotle hollandaise over egg.
7. Garnish with additional diced onion, cilantro and lime wedge if desired.