Jul 14 2026
Restaurants›Chico Malo›Chichárron De Ribeye Recipe

Chichárron De Ribeye Recipe

Inspired by Chico Malo
Time30m
Serves4

8oz ribeye chicharrón + mojo rojo cotija + guacamole + salsa cruda serrano + flour tortilla

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Ingredients

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Chicharrón de Ribeye

Method

Preparation

  1. 1

    Prepare the Ribeye

    Season the ribeye steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat.

  2. 2

    Cook the Ribeye

    Once the oil is hot, add the ribeye steak to the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness.

  3. 3

    Let it Rest

    Remove the ribeye from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.

  4. 4

    Prepare the Guacamole

    In a bowl, mash the avocados. Add lime juice, salt to taste, and mix until smooth. Set aside.

  5. 5

    Make Salsa Cruda

    Chop the serrano peppers, tomato, and onion. Combine them in a bowl and season with salt. Mix well to combine.

  6. 6

    Assemble the Dish

    In a serving plate, lay down the slices of ribeye. Drizzle with mojo rojo, sprinkle with cotija cheese, and serve alongside guacamole, salsa cruda, and warm flour tortillas.

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