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Guacamole Ranchero Recipe

Name: CHEVELANDs GUACAMOLE RANCHERO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 3 count ripe avocados; 2 tbsp fresh lime juice; 1 tbs finely chopped white onion; 1 tsp minced garlic; 2 tbsp chopped cilantro; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 count optional chopped jalapeño (seeds removed for mild); 1 lb flank or skirt steak; 2 tbsp olive oil; 2 tbsp fresh lime juice; 2 tsp minced garlic; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 lb pork belly (skinless or with skin scored); 0.75 tsp salt; 0.25 tsp ground black pepper; 1 tbsp vegetable oil (for pan-frying); 2 count ripe tomatoes (seeded and finely diced); 0.5 cup finely chopped white onion; 2 tbsp chopped cilantro; 1 tbsp fresh lime juice; 0.5 tsp salt; 1 count finely chopped jalapeño (optional); 2 cup shredded lettuce; 2 count lime wedges; 2 tbsp extra cilantro leaves

Inspired by CHEVELAND

Time1h

Serves2

Homemade guacamole served with carne asada meat, pork belly, pico de gallo and lettuce.

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Ingredients

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Guacamole

3 count ripe avocados

2 tbsp Fresh lime juice

1 tbs finely chopped white onion

1 tsp minced garlic

2 tbsp chopped cilantro

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 count optional chopped jalapeño (seeds removed for mild)

Carne Asada

1 lb flank or skirt steak

2 tbsp olive oil

2 tbsp Fresh lime juice

2 tsp minced garlic

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Crispy Pork Belly

1/2 lb pork belly (skinless or with skin scored)

3/4 tsp Celtic sea salt

1/4 tsp ground black pepper

1 tbsp vegetable oil (for pan-frying)

Pico de Gallo

2 count ripe tomatoes (seeded and finely diced)

1/2 cup finely chopped white onion

2 tbsp chopped cilantro

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

1 count finely chopped jalapeño (optional)

Assembly & Garnish

2 cup shredded lettuce

2 count Lime wedges

2 tbsp extra cilantro leaves

Method

Guacamole

Prep avocados

Cut the avocados in half, remove pits, and scoop flesh into a medium mixing bowl.

Mash and mix

Add lime juice immediately to the avocado to prevent browning. Use a fork to mash to your desired texture (slightly chunky is recommended).

Fold in aromatics

Stir in the chopped onion, minced garlic, chopped cilantro, jalapeño (if using), salt, and black pepper. Taste and adjust seasoning with more salt or lime if needed. Cover and refrigerate briefly while you prepare other components so flavors meld.

Carne Asada

Marinate steak

In a shallow dish or zip-top bag, combine olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the steak and massage the marinade into the meat. Marinate at room temperature for 20–30 minutes or in the refrigerator up to 2 hours (bring to room temp before cooking).

Cook steak

Heat a heavy skillet or grill over high heat until very hot. Pat steak dry, then sear 3–5 minutes per side for medium-rare (thicker cuts need more time). Internal temp ~130–135°F (54–57°C) for medium-rare. Adjust time for your preferred doneness.

Rest and slice

Transfer steak to a cutting board and rest 5–8 minutes. Slice thinly against the grain into bite-sized strips for serving with the guacamole.

Crispy Pork Belly

Prep pork belly

Cut pork belly into 3/4–1 inch pieces. Season with salt and pepper.

Cook until crispy

Heat vegetable oil in a skillet over medium-high heat. Add pork belly pieces and cook, turning occasionally, until golden brown and crisp on all sides and cooked through, about 10–12 minutes depending on size. Transfer to a paper towel-lined plate to drain.

Pico de Gallo

Combine ingredients

In a bowl, combine the diced tomatoes, chopped onion, cilantro, jalapeño (if using), lime juice, and salt. Stir to combine.

Rest

Let the pico sit 10–15 minutes at room temperature to allow flavors to marry. Taste and adjust salt or lime as needed.

Assembly & Serve

Plate base

Arrange a bed of shredded lettuce on each serving plate (about 1 cup per plate).

Add guacamole

Spoon generous portions of guacamole (about 1/2 cup) onto the center of the lettuce.

Top with meats

Pile sliced carne asada and crispy pork belly around or on top of the guacamole (split the cooked steak and pork belly evenly among servings).

Finish with pico and garnish

Spoon pico de gallo atop or beside the meats and guacamole. Garnish with extra cilantro leaves and serve with lime wedges for squeezing over the dish.

Serving suggestion

Serve immediately while meats are warm. Optionally provide warm tortillas or tortilla chips on the side.