Photo: Kikkoman Sales USA

From: Chef Scott Kinsey, Taqueria Tsunami, Atlanta. Yield: 1 serving.

Nachos:
4.5 oz. fried wontons
2 oz. white queso
4 oz. short ribs, heated on flat top with 1 oz. Asian BBQ sauce (recipe follows)
2 oz. roasted corn salsa (recipe follows)
1.5 oz. romaine lettuce, julienned to 1/8”
2 oz. pico de gallo (recipe follows)
**
10 lb. short ribs

Marinade:
3 cups soy sauce
12 cups water
1 cup chopped garlic
1 white onion, chopped
3 cups cola

Asian BBQ Sauce:
1 gallon BBQ sauce, prepared
4 cups lemon-lime soda
1 cup soy sauce
1½ cups rice vinegar
1½ cups sesame oil

Pico de Gallo:
15 lb. Roma tomatoes, diced
4 jalapenos, fresh, deseeded and diced
2 limes, juice only
2 bunches cilantro, chopped
2 red onions, medium, diced
5 Tbsp. salt
4 Tbsp. black pepper

Roasted Corn Salsa:
1 case corn, roasted
3 limes, juiced
3 red peppers, iced
2 red onions, diced
2 bunches fresh cilantro, chopped
3 Tbsp. salt
2 Tbsp. black pepper

Combine ingredients for pico de gallo. Combine ingredients for Asian BBQ sauce. Combine ingredients for roasted corn salsa.

For short ribs: Combine marinade ingredients, and allow meat to marinate. Remove short ribs from marinade. Rub meat with salt and pepper, then sear on all sides. Braise for 2 to 2 ½ hours at 220°F. Cool short ribs, and shred by hand.

To build short rib nachos: Place fried wontons on an 8” plate, achieving as much height as possible. Top wontons with 4 oz. white queso dip. Place short ribs on flat top to reheat and finish with 1 oz. of Asian BBQ sauce. Once heat, place meat on wontons, spreading short rib. Top with roasted corn salsa, then chiffonade romaine. Top with pico de gallo and serve.