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Smoked Tri-Tip Nachos

  • 1 (2 pound) tri-tip beef roast, trimmed
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ bag (6 ounces) restaurant style tortilla chips
  • 2 cups Oaxaca cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 jalapeños, thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce, optional for serving
  • lime wedges, optional for serving

Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.

 

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.

 

While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.

 

Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).

 

When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).

 

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.

 

Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

 

Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
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Smoked Tri-Tip Nachos

Author Mark & Fey
Print Pin
Keyword Beef, Nachos, Ninja, tri-tip

Ingredients

  • 1 2 pound tri-tip beef roast, trimmed
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • ½ bag 6 ounces restaurant style tortilla chips
  • 2 cups Oaxaca cheese shredded
  • ½ cup Cotija cheese crumbled
  • 2 jalapeños thinly sliced
  • 1 cup prepared pico de gallo
  • ½ cup Mexican crema
  • hot sauce optional for serving
  • lime wedges optional for serving

Instructions

  • Season the tri-tip on all sides with salt and pepper. We’re using our Ninja Ninja Woodfire Outdoor Grill to smoke the tri-tip and grill the nachos.
  • To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place. Place the tri-tip directly on grill. Insert thermometer horizontally into the thickest part of the meat (see thermometer placement instructions on page 9). Close the hood.
  • While holding the smoke box lid open, use the pellet scoop to pour the pellets into the smoke box until filled to the top. Then close the smoke box lid.
  • Turn dial to SMOKER and set temperature to 250°F. To set the thermometer, select MANUAL and set temperature to 128°F. Select START/STOP to begin cooking (preheating is not needed).
  • When cooking is complete, remove tri-tip from grill and let rest. Turn dial to GRILL, set temperature to HI and time to 12 minutes. Select START/STOP to being preheating (preheating will take approx. 10 minutes).
  • When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the rested tri-tip on the grill. Close the hood and grill for about 3 minutes per side. Remove tri-tip from grill to a cutting board to rest.
  • Slice the tri-tip against the grain and then cut into 1-inch pieces. Place tortilla chips onto grill grate, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.
  • Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeño slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.