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HYCH Surf & Turf Tacos: Nashville & Guajillo At Their Campfire Best!

HYCH Surf & Turf Tacos: Nashville & Guajillo At Their Campfire Best!

Be the best chef in camp (or your home kitchen) when you make these HYCH Surf & Turf Tacos. Combining tender steak and flavorful shrimp marinated in our best selling HYCH Nashville and HYCH Guajillo hot sauces, these tacos pack a punch of flavor. Pair them with homemade pico de gallo and top them with your favorites — we devoured ours with sides of Matt's heirloom cowboy beans and roasted eggplant from a Summer farmer's market. 

Ingredients for Surf & Turf Tacos (serves 4)

Ingredients for Pico de Gallo

  • 4 medium tomatoes, diced
  • 1 small white onion, finely chopped
  • 1 jalapeño pepper, seeds removed and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt to taste  

How To Make HYCH Surf & Turf Tacos

Step 1: Marinate the Steak and Shrimp

  • Prepare the Steak: Place the skirt steak or flank steak in a shallow dish or a resealable plastic bag. Pour half a bottle of HYCH Guajillo Hot Sauce over the steak, ensuring it is evenly coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to infuse.
  • Prepare the Shrimp: Similarly, place the shrimp in another shallow dish or resealable plastic bag. Pour half a bottle of HYCH Nashville Hot Sauce over the shrimp, making sure they are coated evenly. Cover or seal the dish/bag and refrigerate for at least 30 minutes for marination.

Step 2: Prepare the Pico de Gallo

  • In a mixing bowl, combine the diced tomatoes, finely chopped white onion, chopped jalapeño pepper (seeds removed), chopped cilantro, and lime juice.
  • Season the mixture with salt to taste and stir well to combine. Adjust seasoning as needed.
  • Cover the bowl and refrigerate the Pico de Gallo until ready to serve.

Step 3: Cook the Steak and Shrimp

  • Cook the Steak: Preheat a grill or grill pan over medium-high heat. Remove the marinated steak from the refrigerator and let it sit at room temperature for about 10 minutes.
  • Grill the steak for 3-4 minutes per side for medium-rare or until desired doneness is reached. Cooking time may vary depending on the thickness of the steak. Once cooked, transfer the steak to a cutting board and let it rest for a few minutes before slicing thinly against the grain and then dicing.
  • Cook the Shrimp: Meanwhile, heat a skillet over medium-high heat. Remove the marinated shrimp from the refrigerator and drain off any excess marinade.
  • Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook the shrimp as they can become rubbery.

Step 4: Assemble the Tacos

  • Warm the corn tortillas on a hot skillet (or in the microwave).
  • Place a few slices of grilled steak and cooked shrimp onto each tortilla.
  • Top with a spoonful of pico de gallo and anything else you like on your tacos.
  • Serve the surf and turf tacos immediately with additional lime wedges and — of course — some more HYCH Nashville and Guajillo!
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HYCH Guajillo Chilaquiles

HYCH Chilaquiles: Breakfast of Champions

Welcome to the world of homemade comfort food with a kick - Chilaquiles! This iconic Mexican dish is the perfect pairing with our HYCH Guajillo Smokey Roasted Pepper Hot Sauce: it's a celebration of vibrant flavors and textures, bringing together crispy tortilla chips bathed in our smokey sauce, topped with creamy eggs, and adorned with a medley of fresh ingredients. Whether you're craving a hearty breakfast, a satisfying brunch, or a quick and flavorful dinner, chilaquiles never disappoint. We also love chilaquiles because the ingredient list is short and you will likely have everything on hand, sparing you a trip to the grocery store on Sunday morning in your pajamas. (You're welcome.)

HYCH Chilaquiles


  • ½ cup chicken broth
  • ¼ cup HYCH Guajillo Hot Sauce
  • 1 large handful corn tortilla chips (unbroken)
  • 2 eggs
  • 2 Tbsp Cotija cheese, crumbled
  • 2 Tbsp diced tomatoes
  • 2 Tspb diced onion
  • 1 Tbsp chopped cilantro
  • Salt and pepper to taste

How to Make Chilaquiles

Click below to watch Matt make his favorite breakfast — Chilaquiles! 

  • Heat a skillet over medium heat and add the chicken broth along with the HYCH Guajillo Hot Sauce. Bring the mixture to a simmer.
  • Once the broth and sauce are simmering, carefully add the corn tortilla chips to the skillet. Gently stir to coat the chips with the sauce. Allow the chips to simmer in the sauce for about 1-2 minutes until they soften slightly but are not too soggy.
  • Once the chips are softened, carefully transfer them to a serving plate using a spatula.
  • Add ¼ cup water to the pan and add the eggs. Bring to a simmer. Cover the eggs with a lid and cook for 2 mins over medium heat. Adjust your cooking time to your desired egg yolk preference — easy, medium or hard.
  • Top the chips with the cooked eggs.
  • Sprinkle the crumbled Cotija cheese, diced tomatoes, diced onions and chopped cilantro over the eggs and chips.
  • Season with salt and pepper to taste.
  • Serve the chilaquiles immediately while still warm. Coffee, bloody marys, micheladas or mimosas optional! 
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