I was introduced to Chicharron de Ribeye tacos by my brother-in-law, who is from Monterrey, Mexico. I had never heard of them before, but when he and I were out to dinner and saw them on the menu, he jumped at them. “If I see Chicharron de Ribeye on the menu, I never don’t order it,” he said.
It’s been a favorite of mine ever since. Crispy beef, creamy guac, simple toppings. Perfect for game day — if that’s your thing, or any time you want a fresh, flavorful bite.
For these tacos, I use Epic Provisions Beef Tallow. Beef tallow is an amazing pantry staple and a great cooking fat to have on hand. Its high smoke point makes it perfect for frying just about anything. I love all of EPIC Provisions’ products, but their cooking fats are what I use the most, by far. I love beef tallow with meats and duck fat with vegetables — so much flavor.
Frying a cube of beef in beef tallow creates such a rich, deep flavor, but the absence of any kind of breading keeps it feeling light, especially with the guac and garnish.
EPIC was founded on the admiration of diets historically rich in quality meat, wholesome vegetables, fruit, nuts, and seeds. Jules and I are also huge fans of their flavor-forward meat snacks. (The Bison Bacon Cranberry Bar is killer.) They’re carb-conscious, grass-fed, and keto-friendly options.
Chicharron de Ribeye Tacos
Ingredients:
For the Guacamole
- 2 medium avocados pitted, scooped out of skin
- 1 lime
- 1/2 tsp salt plus more to taste
- 1 tsp garlic powder
For the Taco Dust
- 2 tsp salt finely ground
- 1 tsp black pepper finely ground
- 1 tbsp onion powder finely ground
- 1 tbsp garlic powder finely ground
- 2 tsp smoked paprika finely ground
- 1/2 tsp chipotle chili powder finely ground
- 1/4 tsp cinnamon finely ground
For the Garnish
- 1/2 red onion small dice
- 1 serrano chili thinly sliced
- 1 cup cilantro` chopped
- 1 pinch salt
Everything Else
- 2 jars Epic Provisions Beef Tallow
- 4 ribeye steaks thin cut
- 12 tortillas we use Siete brands grain-free tortillas cut into 3.5in circles
- 2 limes cut into wedges
Directions:
Make the Guacamole
- Combine all the ingredients in a bowl and whip with a fork or spoon until mostly smooth but still some texture remaining. Set aside in a bowl, covered with plastic wrap – push the plastic wrap tight against the surface of the guac to keep it from browning.
Make the Taco Dust
- Combine all the ingredients in a mortar and pestle and grind together until a fine powder. Set aside.
Make the Garnish
- Combine all the ingredients in a bowl, mix to combine evenly and set aside.
(Optional) Crisp the tortillas
- Remove a rack from the oven and preheat oven to 350. Set the rack up on some bowls or jars and hang the tortillas from the rack individually, allowing for space between each. Place in the oven and bake on the convection setting for 5-7 minutes, until they start to brown. As they heat, they will relax and form a shell shape hanging down from the rack.
Fry the Ribeye
- Place a cast iron dutch oven on the stove top and add the beef tallow to it. Turn to medium high heat.
- Cut the beef into 3/4 inch cubes.
- Once the oil has reached frying temperature (375-400 – or it pops and crackles when you add one tiny drop of water to it – DO NOT ADD MORE THAN ONE TINY DROP If YOU USE THIS METHOD), add half the cubed beef and fry until crisp and dark.
- Remove to a drying rack with paper towel under it and allow it to sit for about 1 minute. Then add to a metal bowl, sprinkle some of the taco dust on it – start with 2 tsp – and toss to coat evenly. Add more seasoning if desired, place back on the cooling rack.
- Repeat the frying, cooling and seasoning steps with the other half of the beef.
Make the tacos
- At the bottom of each tortilla, spread a layer of guacamole, topped with the fried beef, then the garnish. Serve with lime wedges on the side – each taco should get a good squeeze of lime just before eating.
This sounds delicious.