Rib Eye Chicharron Recipe
Jugosa pieza de rib eye troceada, sazonada y frita. Servida sobre una cama de guacamole
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Ingredients
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Rib Eye Chicharron
Guacamole
Method
Rib Eye Chicharron
- 1
Prepare the Rib Eye
Cut the rib eye steak into bite-sized pieces (about 1 inch).
- 2
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot.
- 4
Fry the Rib Eye
Carefully add the seasoned rib eye pieces to the hot oil. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Remove from the skillet and drain on paper towels.
Guacamole
- 5
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 6
Mash the Avocados
Use a fork or a potato masher to mash the avocados to your desired consistency (smooth or chunky).
- 7
Add Other Ingredients
Mix in the lime juice, salt, diced tomatoes, chopped cilantro, and minced onion. Stir until well combined.
- 8
Taste and Adjust
Taste the guacamole and adjust the seasoning if necessary, adding more salt or lime juice to taste.
Assembly
- 9
Serve
On a serving platter, create a bed of guacamole. Top it with the crispy rib eye chicharron. Enjoy immediately!
