The first time I tried chicharron de ribeye was during my visit with family in Monterrey, Mexico in 2011. I haven’t been able to get it out of my head since then! The dish came out in a large molcajete loaded with plenty of chicharron (fried ribeye) on top. It was served with a simple green habanero salsa and fresh made corn tortillas. I was in heaven! I truly believe that we prepare special dishes that remind us of happy times. This is my fourth attempt at preparing the dish and I will probably try one more method before I am satisfied, lol! Every time I prepare it I like it a little more. I would not suggest slicing the ribeye too small either. It will reduce when fried and you’ll end up with over fried bits of meat that may be too hard to chew.
Chicharron is mostly associated with pork fried skins, not beef. But I am happy that someone in Monterrey developed this recipe because it’s delicious!
This Photo is the second time I prepared the chicharron de ribeye. At the restaurant, they served a simple habanero and lime salsa. It was mostly just lime juice blended with fresh habanero peppers and salt.
The carne asada seasoning has chile powder in the mix which helps give the meat a reddish color when fried.
Chilling the meat uncovered for 35-45 minutes , I believe, helped with frying the meat without it just charring it to much.
Season the meat just a little while before frying it.
I did not include this in the instructions. As the manteca preheated, I added some onion and garlic to infuse flavors into the lard. I removed them before adding the meat.
The previous attempts and preparing this dish, I just think I fried it for too long. Thirteen minutes, tops, is all this recipe needed. But all stoves may vary and pans as well for accurate cooking times.
Before serving, if you are going to enjoy tacos, I would suggest chopping the meat smaller.
I prepared this guacamole right in the molcajete. I love grinding the garlic and serrano with salt into a paste first. So much more flavor! On the instructions, I did not include the molcajete, but you certainly can use one if you have one.
The tomatillo salsa is has charred tomatillos and lots of serranos! https://pinaenlacocina.com/tomatillo-salsa-recipes/
Chicharron de Ribeye
Ingredients
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
Directions
- 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 12-13 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.
Notes
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