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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.

Ribeye Chicharrones

By Nadia Aidi
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.

Ingredients 

  • Ribeye fat cap or excess fat trimmings
  • Salt/pepper to taste

Directions 

  • Cut the ribeye fatty part into small cubes
  • Add some oil to a pan and preheat on medium for 2 min. Add in ribeye and cook on medium low until golden and crispy. It will be about 20-25 min. You want to render that fat so they are crispy
  • Add salt/pepper or any seasoning at the end while they rest on a paper towel
  • I eat in taco form with guac, salsa macha, lime and cilantro

Nutrition information is automatically calculated, so should only be used as an approximation.

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