Jun 04 2026
Restaurants›Ophelia›Chicharron De Rib Eye Recipe

Chicharron De Rib Eye Recipe

Inspired by Ophelia
Time1h
Serves4

Cache Creek Ribeye, Rustic Guacamole, Chicharron & Habanero Refried Beans, Corn Tortilla

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Ingredients

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Chicharron

Rustic Guacamole

Habanero Refried Beans

Corn Tortilla

Method

Chicharron Preparation

  1. 1

    Cook the Ribeye

    Season the ribeye steak with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Sear the ribeye on both sides until cooked to your preference. Remove from heat, let it rest for 5 minutes, then chop into small pieces.

Rustic Guacamole

  1. 2

    Make the Guacamole

    In a bowl, scoop out the avocados and mash them with a fork. Stir in lime juice, diced red onion, chopped cilantro, and salt until well combined.

Habanero Refried Beans

  1. 3

    Prepare the Beans

    In a skillet, heat olive oil over medium heat. Add minced garlic and habanero pepper and sauté for 1-2 minutes. Add canned black beans (drained) and cook for another 5-7 minutes, mashing the beans slightly as they cook. Season with salt.

Corn Tortilla

  1. 4

    Make the Tortillas

    In a bowl, mix masa harina and salt. Gradually add water and knead until a smooth dough forms. Divide the dough into small balls and flatten each ball into a tortilla shape. Cook on a hot skillet for 1-2 minutes on each side until lightly browned.

Assembly

  1. 5

    Assemble the Plate

    Serve the chopped chicharron on a plate with a side of rustic guacamole, habanero refried beans, and fresh corn tortillas.

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