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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! I start keeping them in a ziploc in the freezer or fridge until I have enough to make a few tacos.

PS. Serving size depends on how much trimmings you use.

If you loved this recipe, check out my Tacos A La Nino!

Why You’ll Love Ribeye Chicharrones

These are very easy to make, and they are sooo delicious! They are crispy and they are a great way to use ribeye trimmings (I use it for tartare, steak fondue, shaved beef sandwiches etc and trim excess fat for instance).

Ribeye Chicharrones

How To Prepare Ribeye Chicharrones

🥩 First, cut the ribeye’s fatty part into small cubes.

🔥 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.

🧂 Then, add salt and pepper or any seasoning at the end while they rest on a paper towel.

🌮 Lastly, eat in taco form with guac, salsa Macha, lime and cilantro.

Substitutions and Variations

  1. You can use pork instead of ribeye.
  2. Also, these are very versatile, because you can serve them in multiple different ways. I do them in tacos with guacamole, salsa macha, etc. Have fun with these and get creative!

Chef Nadia’s Tip

Make sure you use low heat when cooking them, so it renders the fat and they are very crispy.

Similar Recipes

Common Questions

Can I use pork?

Yes of course you can! You can use pork instead of ribeye.

Ribeye Chicharrones

By Nadia Aidi
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
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 and pepper , to taste

Directions 

  • First, cut the ribeye’s fatty part into small cubes.
  • 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.
  • Then, add salt and pepper or any seasoning at the end while they rest on a paper towel.
  • Lastly, eat in taco form with guac, salsa Macha, lime and cilantro.

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

Additional Info

Course: Appetizer, Main Course
Cuisine: Mexican

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