Chicharrón de Ribeye

• 2 large haas avocados (mashed)
• 1 large serrano pepper (minced)
• 1 clove garlic (minced)
• 3 -4 dried chile piquin (crushed, optional)
• Handful of chopped coriander
• Juice of 1 key lime
• Salt to taste
• 454 g nicely marbled ribeye steak
• Carne asada seasoning (homemade or store bought)
• Fresh cracked pepper
• Pork manteca for frying (about 2 cups)
• Corn tortillas
• Red onion (sliced thin)
• Lime wedges
• Salsa verde (homemade or store bought)

Prepare

1. 1

   In a bowl, combine all of the ingredients for the guacamole. Stir well to combine. Taste for salt, cover directly with plastic wrap. Chill until ready to serve.

2. 2

   Slice the ribeye into 2½ cm squares that are no thicker than 1/2 an inch. Spread out onto a lined baking sheet or large plate and chill for 1 hour uncovered.

3. 3

   When an hour has passed bring out the steak and season it generously with the carne asada seasoning and fresh cracked pepper. Let it come up to room temperature for at least 20 minutes.

Cook

4. 4

   Preheat the manteca at medium heat, in a skillet, for 7-9 minutes. Once oil has reached 175 °C., carefully add the seasoned ribeye to the oil. Fry for 12-13 minutes or until the exterior of the ribeye pieces begin to look crispy.

Serve

5. 5

   Before ribeye is done cooking, warm your tortillas.

6. 6

   If using a molcajete for plating, add the guacamole to it before ribeye is done cooking.

7. 7

   Drain ribeye chicharron onto paper towels.

8. 8

   To plate, place ribeye on top of the guacamole in the molcajete. Serve right away.