Chicharron de ribeye con guacamole

 

 

Ingredients:

 

For Guacamole:

 

• 2 large haas avocados mashed
   
• 1 large serrano pepper minced
   
• 1 clove garlic minced
   
• 3-4 dried chile piquin crushed, optional
   
• Handful of chopped cilantro
   
• Juice of 1 keylime
   
• Salt to taste
   

For Ribeye:

 

• 1 pound nicely marbled ribeye steak
   
• Carne asada seasoning homemade or store bought
   
• Fresh cracked pepper
   
• Pork manteca for frying about 2 cups
   

You Will Also Need:

 

• Corn tortillas
   
• Red onion sliced thin
   
• Lime wedges
   
• Salsa Verde homemade or store bought
   
• More cilantro
   

 

Instructions:

 

• In a bowl, combine all of the ingredients for the guacamole. Stir well to combine. Taste for salt, cover directly with plastic wrap. Chill until ready to serve.
   
• Slice the ribeye into 1 inch squares that are no thicker than 1/2 an inch. Spread out onto a lined baking sheet or large plate and chill for 1 hour uncovered.
   
• When an hour has passed bring out the steak and season it generously with the carne asada seasoning and fresh cracked pepper. Let it come up to room temperature for at least 20 minutes.
   
• Preheat the manteca at medium heat, in a skillet, for 7-9 minutes. Once oil has reached 350 degrees F., carefully add the seasoned ribeye to the oil. Fry for 12-15 minutes or until the exterior of the ribeye pieces begin to look crispy.
   
• Before ribeye is done cooking, warm your tortillas. If using a molcajete for plating, add the guacamole to it before ribeye is done cooking. Drain ribeye chicharron onto paper towels. To plate, place ribeye on top of the guacamole in the molcajete. Serve right away