Happy Election Day! Election Day coverage requires some serious game-day food. Get out and vote. I think it’s a great feeling because we are free to cast our vote for anyone we want, without fear of persecution. Wow! What a great country we live in! Enjoy the coverage tonight.
Grilled Tri-Tip Nachos
1 (2 pound) tri-tip, trimmed
Kosher salt and fresh-ground pepper, to taste
½ bag (6 ounces) restaurant style tortilla chips
2 cups Oaxaca cheese, shredded
½ cup Cotija cheese, crumbled
Pickled jalapeños
2 Roma tomatoes, chopped
1 small red onion, halved and sliced into half-moons.
1 cup prepared Pico de Gallo
½ cup Mexican crema, or sour cream
hot sauce, for serving
lime wedges, for serving
Season the tri-tip on all sides with salt and pepper.
Fire your grill to high. Turn off one side of your grill. Sear your tri-tip on both sides over the flame for about 4 minutes per side. Do not walk away at this point. Your tri-tip could flame up and burn and that is no bueno.
When your tri-tip is seared, moved it to the side of the grill that is turned off for indirect cooking. Cook your tri-tip to an internal temp of 130 degrees. This will take a half-hour, or so.
When done, let the tri-tip rest for 10 minutes.
Slice the tri-tip in half and then against the grain and then cut into small cubes. Place a sheet pan on your grill on low heat. Place tortilla chips onto the sheet pan, 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, pickled jalapeño slices, onion tomatoes and drizzle the crema or sour cream. Dash on your favorite hot sauce and serve with lime wedges.