Ribeye Chicharrones
5 mins prep25 mins cook
Ribeye Chicharrones ❤️ I know traditionally they are made with pork, but where I’m from (Obregon, Sonora y ahi creci! Nada de que mis abuelitos son de ahi y la fregada…) these are a thing and I love them! Also, great way to use ribeye trimmings (I use it for tartare, steak fondue, shaved beef sandwiches etc and trim excess fat for instance). I start keeping them in a Ziploc in the freezer or fridge until I have enough to make a few tacos.
0 servings
What you need
Instructions
0 First, cut the ribeye's fatty part into small cubes. 1 Secondly, add some oil to a pan and preheat on medium for 2 minutes. Then, add in ribeye and cook on medium low until golden and crispy. It will be about 20-25 minutes. You want to render that fat so they are crispy. 2 Then, add salt and pepper or any seasoning at the end while they rest on a paper towel. 3 Lastly, eat in taco form with guac, salsa Macha, lime and cilantro.View original recipe