Surf and Turf Nachos
Surf and Turf Nachos
Directions
- 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