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.
Cover with foil and place in a 350° F oven for 4 hours, beef should be fork tender when removed.
Shred beef, removing fat.
Add corn and black beans to a bowl. Add mayonnaise, pecorino romano, and cilantro and mix well. Add Tajin, salt and pepper to taste.
Sautée shrimp in pan 1-2 minutes per side, season with salt and pepper.
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.
Ingredients
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
Chef Brian Carlin - Corporate Chef/Center of the Plate Specialist, Performance Foodservice - Southern California