Eversince I tried this dish in Monterrey, Mexico, I have not been able to stop thinking about preparing it at home! I was happy with the results!
Course Appetizer, Beef
2large haas avocadosmashed
1large serrano pepperminced
3-4dried chile piquincrushed, optional
Handful of chopped cilantro
Juice of 1 keylime
Salt to taste
1poundnicely marbled ribeye steak
Carne asada seasoninghomemade or store bought
Fresh cracked pepper
Pork manteca for fryingabout 2 cups
You Will Also Need
Red onionsliced thin
Salsa Verdehomemade or store bought
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.
If you don't want to use ribeye, just make sure you pick a cut of meat that has good marbleizing throughout. If the steak is too lean the chicharron will come out very dry. I have done this with pork butt as well! Carnitas!