Oh, yes! I bring good gastronomic good news. And the good news is: Chicharrón de Rib Eye!
Chicharrón means slightly different things in different countries, but to put it simply: it is deep fried pork rinds or belly. In that sense it has nothing to do with today’s recipe.
This dish is a Chicharrón only because the bite-size pieces of heavenly fat-rendered, juicy Prime Rib Eye are crispy on the outside and tender on the inside.
“That is a perfectly ridiculous waste of an otherwise mouthwatering top notch steak!”, you say. I say nope! Your best bet is using Prime Rib Eye steaks. They will result in the best crispy/tender meat you’ve ever tasted in all its mouthwatering glory. And they are even better by setting them on a thick, luscious, creamy layer of guacamole! These Chicharrón de Rib Eye tacos are definitely a must try.
Yes, I know that Prime Rib Eye is expensive but trust me, it will be worth it! This dish is so fancy but so easy to make that it will be worth every penny.
Now, a few pointers to make your dish perfect:
- Use Duck fat, preferably. Everything tastes better when you use duck fat. Also, it has a high smoke point used either alone or combined with other fats/oils. You can reuse it too.
- If duck fat is not an option, use lard or tallow. Your Prime Rib Eye will still be delicious, and simultaneously crispy and tender.
- Use a deep skillet/pot to fry the rib eye. You must keep the high temperature constantly and evenly high to get an evenly brown crunch that will not overcook.
- Leave the rib eye pieces to fry in the hot duck fat/lard long enough to turn a rich golden brown color, 10 – 12 minutes, Stirring every 2 – 3 minutes to make the color and texture uniform.
- Do not take the rib eye pieces out of duck fat/lard before they turn golden brown because this will make them chewy.
Try this excellent, traditional Guacamole recipe to go with your exquisite Chicharrón de Rib Eye tacos.
Chicharrón de Rib Eye
Ingredients
- 4 Prime Rib Steaks
- 1 1/2 cup Duck fat or lard
- 2 tbsp peanut oil
- Salt and pepper to taste
- 2 cups Guacamole
- 16 warm, soft corn tortillas to make tacos
Instructions
- Put duck fat or lard and peanut oil in a deep skillet or frying pan. Heat it up until temperature is high. Remember it is very important to achieve good results that the fat must be very hot and STAY very hot throughout frying. This will ensure the meat will brown evenly and will not be ruined by overcooking.
- Cut steaks into bite size pieces. They don't have to be even; you can cut them slightly different sizes. Salt and pepper to taste. Once the fat is very hot start adding the pieces. Carefully stir them every 1 to 2 minutes.
- As the steak pieces' color becomes darker, keep stirring every 2 minutes until they are a golden brown shade and look crispy. The total frying time should not be longer than 12 minutes. Do not take the pieces out of hot fat before that or they will be leathery.
- Once your rib eye pieces are evenly golden brown, take them out of hot fat. If necessary, sprinkle with a bit more salt and pepper.
- Place your guacamole in a molcajete (a carved volcanic rock, prehispanic mortar) like I did, or a deep serving platter. Layer the Prime Rib Eye chicharrones on top of the guacamole. Warm up the tortillas and make tacos with meat and guacamole. Enjoy!
Recent Comments