This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 1
Season the tri tip on all sides with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
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).
Step 6
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.
Step 7
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.
Step 8
Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeno slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
Season the tri tip on all sides with salt and pepper.
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 2 of 8
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.
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 3 of 8
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.
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 4 of 8
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).
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 5 of 8
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).
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 6 of 8
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.
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 7 of 8
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.
907g
tri tip beef
kosher salt, as desired
ground black pepper, as desired
170g
restaurant style tortilla chips
450g
Oaxaca cheese, shredded
113g
Cotija cheese, shredded
2
jalapenos, thinly sliced
227g
prepared pico de gallo
113g
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
2 pounds
tri tip beef
kosher salt, as desired
ground black pepper, as desired
½ bag (6 ounces)
restaurant style tortilla chips
2 cups
Oaxaca cheese, shredded
½ cup
Cotija cheese, shredded
2
jalapenos, thinly sliced
1 cup
prepared pico de gallo
½ cup
Mexican crema
hot sauce, as desired for garnish
lime wedges, as desired for garnish
Step 8 of 8
Remove nachos from the grill onto a serving plate, top with the pico de gallo, jalapeno slices and drizzle the crema. Sprinkle on your favorite hot sauce and serve with lime wedges, if desired.
