Surf and Turf Nachos


  1. Season chuck roll with kosher salt, black pepper, and Ancho Chili powder. Place in a roasting pan and add water to cover ¾ of the chuck roll.
  2. Cover with foil and place in a 350° F oven for 4 hours, beef should be fork tender when removed. Shred beef, removing fat.
  3. Add corn and black beans to a bowl. Add mayonnaise, pecorino romano, and cilantro and mix well. Add Tajin, salt and pepper to taste.
  4. Sautée shrimp in pan 1-2 minutes per side, season with salt and pepper.
  5. Arrange chips on plate, cover with elote, then add shredded barbacoa and shrimp. Place avocado crema in a squeeze bottle and drizzle over nachos then top with pico de gallo.


  • 2 oz Surety Beef® Chuck Roll Ancho Chili Barbacoa
  • 1 1/2 oz avocado crema
  • 3 each Bay Winds® Shrimp, White 16/20 Raw, Peeled and Deveined
  • 1 tbsp Peak Fresh Produce® Cilantro
  • 3 1/2 oz Simplot® RoastWorks®: Flame-Roasted Corn & Black Bean Fiesta
  • 1 oz West Creek Mayo
  • 1 1/2 oz pico de gallo
  • 1 tbsp Roma® Cheese, Pecorino Romano
  • to taste salt and pepper
  • to taste Tajin
  • 3 oz Contigo® Tortilla Chips