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Chicharrones de Ribeye with Guacamole
45 Min.Für 4Nutri-Score D€€€
D
45 Min.
45 Min.Chicharrones de Ribeye with Guacamole
was Sie brauchen
Zutaten
ribeye steak (cut into thin strips)Fleisch800 g
beef tallow (for deep frying)Vorräte500 g
saltGewürze8 g
black pepper (freshly ground)Gewürze3 g
avocado (ripe, halved and pitted)Obst & Gemüse3 Stücke
lime (juiced)Obst & Gemüse1 Stück
white onion (finely chopped)Obst & Gemüse40 g
cilantro (chopped)Obst & Gemüse15 g- jalapeño (finely chopped, optional)Obst & Gemüse1 Stück
- tortilla chips (for serving)Vorräte150 g
pro Portion
Nährwerte
1.025kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 44 g
- Fett
- 80 g
was Sie verwenden
Utensilien
Kochtopf
Bratpfanne
Schaumlöffel
Rührschüssel
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the ribeye
- Cut the ribeye into thin strips
- Season the meat with salt and black pepper
- Schritt 2
Heat the frying fat
- Melt the beef tallow in a stockpot
- Bring it to about 180 °C
- Schritt 3
Fry the chicharrones
- Fry the ribeye strips in batches until deeply browned and crispy
- Lift them out with a slotted spoon and drain
- Schritt 4
Make the guacamole
- Mash the avocado in a mixing bowl
- Stir in the lime juice, white onion, cilantro and jalapeño
- Season with salt
- Schritt 5
Serve
- Season the chicharrones with extra salt
- Serve hot with the guacamole and tortilla chips
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