Chicharron de Ribeye
You probably have heard about chicharron in the past (pork rinds) and even had some variations such as chicken chicharron…this is a twist on it as we used ribeye steak. In the state of Sonora we love steak and we eat it for breakfast, lunch and dinner. These I’d would put them in the antojito or appetizer category – thus you can serve them at any time. The main thing is that you will need to get over the fact that you fry the crap out of the ribeye and if you tend to eat medium rare or rare, you may shed a tear or two. Thus, trust me on this one – you want it very well fried…it’s perfectly crunchy contrasted with the creamy avocado and salsas. It’s amazing. Provecho!
1 lb Ribeye (serves about 4 small tacos)
Meat seasoning (salt, pepper, chili powder)
Pork Fat (lard)
Salsas – you can use several different ones, I used, guacamole, salsa roja and drizzle of salsa macha.
2 avocados, pitted
½ tomato chopped
¼ white onion chopped
½ serrano pepper chopped
1 tsp lime juice
Salt to taste
Links below from past recipes
Salsa Macha http://www.rickbayless.com/recipe/salsa-macha/
Yoli Red Corn Tortillas
How to prepare:
Start by making the guacamole. With a fork, smash the avocado – you want somewhat creamy but still some chunk left. Add tomatoes, onion, serrano, lime juice and salt to taste. Mix well and set aside.
Make other salsas according to instructions or you can skip them.
Cut ribeye about 1 inch squares and season well. Let them come to room temperature for about 20 minutes.
Heat up the pork lard to 375 and carefully place the ribeye squares. Cook for about 10 minutes – turning them about half way point. Remove and let them slightly cool for 2 minutes.
Heat up the tortillas in high heat and now you are ready to prepare your tacos. Place the tortillas and smear 1 tsp of guacamole. Place a couple pieces of the chicharron, top with salsas and sprinkle cilantro. Serve with a lime wedge…