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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.
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Tri-Tip Street Tacos

  • 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.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Tri-Tip Street Tacos

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Meater, Spiceology, Tacos, tri-tip
Cook Time 1 minute
Servings 4

Ingredients

  • 1 3 pound tri trip roast, like this one from Certified Piedmontese
  • 2 tablespoons Salt Pepper + Chocolate Chile
  • 12 small flour tortillas
  • Crumbled cotija cheese
  • Cilantro
  • Hot sauce

For the guacamole

  • 4 large ripe avocados
  • 1/3 cup finely diced white onion
  • 1 large jalapeno finely diced
  • 1 cup cherry tomatoes chopped
  • 1 small bunch fresh cilantro chopped
  • 1 large lime juiced
  • 2 tablespoons olive oil
  • Kosher salt for seasoning

Instructions

  • Pat the tri-tip dry with paper towels and season on all sides with the Salt Pepper + Chocolate Chile seasoning. Set at room temperature for one hour before cooking.
  • Heat a gas or charcoal grill for medium heat and insert your probe thermometer in the thickest part of the roast. We’re using our Meater+ probe. Set the probe to cook to 125 degrees F. Roast the tri-tip until it reaches 125 about 40 minutes. Remove the roast from the grill to rest and crank the grill for high direct cooking.
  • While the steak rests, make the guacamole. In a medium bowl smash together the avocados, onion, tomatoes, cilantro, and lime juice. Add the olive oil and season with salt. Taste and add more salt or lime, if needed.
  • Sear the tri-tip for 2 to 3 minutes on each side until charred and crispy. Set aside to rest briefly and toast the tortillas over high heat, they only need a few seconds per side.
  • Slice the tri-tip against the grain of the meat. Serve the slices in the toasted tortillas with the guacamole, crumbled cotija, more cilantro and hot sauce as desired.

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