Ingredients

Ingredients

• 3 Certified Hereford Beef Ribeye Steaks (10-12 oz each)
• 1 cup beef tallow or duck fat
• 2 tsp sea salt
• 2 cups guacamole

Instructions

• Instructions

  1. Place the beef tallow into a deep skillet over high heat. Get the fat very hot and maintain it at high heat throughout the cooking process to ensure the meat browns properly to achieve an intense color and texture without overcooking.
  2. While the beef tallow or duck fat is heating, cut the ribeye steaks into cubes between 0.5-1 inch thick. The pieces do not have to be uniform in size.
  3. Season the beef with 1 teaspoon of sea salt, then add them to the pan. The tallow should start bubbling as soon as the meat hits it. Use a heat-tolerant spoon to move the steak around for 1-2 minutes, ensuring it doesn’t stick to the pan.
  4. Leave the steak to continue frying, stirring every 3-4 minutes to ensure even cooking. The total cook time will be about 10-14 minutes.
  5. The chicharrons are ready once they have turned a dark shade of golden brown – if you remove them earlier, they will be more chewy than crispy.
  6. Remove the chicharron from the fat, then sprinkle with the remaining sea salt. For serving, consider pairing them with guacamole.

  Note: This recipe can generate some smoke due to the high temperatures required. Consider cooking it outside or in a well-ventilated area.