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Chicharrones de Ribeye with Guacamole
45 minServes 4Nutri-Score D€€€
D
45 min
45 minChicharrones de Ribeye with Guacamole
what you need
Ingredients
ribeye steak (cut into thin strips)Meat800 g
beef tallow (for deep frying)Pantry500 g
saltSpices8 g
black pepper (freshly ground)Spices3 g
avocado (ripe, halved and pitted)Produce3 pieces
lime (juiced)Produce1 piece
white onion (finely chopped)Produce40 g
cilantro (chopped)Produce15 g- jalapeño (finely chopped, optional)Produce1 piece
- tortilla chips (for serving)Pantry150 g
per serving
Nutrition
1,025kcal
- Carbs
- 33 g
- Proteins
- 44 g
- Fat
- 80 g
what you’ll use
Tools
Stockpot
Frying pan
Slotted spoon
Mixing bowl
Kitchen thermometer
step by step
Method
- Step 1
Prepare the ribeye
- Cut the ribeye into thin strips
- Season the meat with salt and black pepper
- Step 2
Heat the frying fat
- Melt the beef tallow in a stockpot
- Bring it to about 180 °C
- Step 3
Fry the chicharrones
- Fry the ribeye strips in batches until deeply browned and crispy
- Lift them out with a slotted spoon and drain
- Step 4
Make the guacamole
- Mash the avocado in a mixing bowl
- Stir in the lime juice, white onion, cilantro and jalapeño
- Season with salt
- Step 5
Serve
- Season the chicharrones with extra salt
- Serve hot with the guacamole and tortilla chips
most cooked first