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Smoked Tri-Tip Nachos

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

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.