Ribeye Chicharrones
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
Instructions
- 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
Calories: 236kcal, Protein: 23g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 69mg, Sodium: 1222mg, Potassium: 304mg, Vitamin A: 17IU, Calcium: 9mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.