Ribeye Chicharrones Molcajete Style

Crispy disco cooked ribeye piled into a molcajete over chunky fresh guacamole and topped with smoky fire roasted salsa. Finished with queso fresco, cilantro, and lime for the perfect balance of rich, fresh, and spicy flavors.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Special Equipment: disco cooker

Ingredients

• 1 prime rib roast (2–3 bone)

• Fat trimmings from roast, cubed

• 2–3 tbsp Wagyu beef tallow

• Salt, to taste

• Black pepper, to taste

• 4 Roma tomatoes

• ½ white onion

• 2 jalapeños

• 2 garlic cloves

• Fresh cilantro

• 3 avocados

• ¼ white onion, diced

• Juice of 1 lime

• Queso fresco

• Lime wedges

• Warm tortillas

Directions

1. Trim the fat from the prime rib roast and cube the ribeye into bite sized pieces. Season lightly with salt and pepper.

2. Heat a disco over medium heat. Add the cubed fat trimmings and render slowly. Once the fat begins to render, add the Wagyu beef tallow. Add the ribeye cubes and cook until the outside is crispy and the inside stays juicy. Remove and let rest.

3. Char the tomatoes, onion, jalapeños, and garlic directly on the disco until blistered and smoky. Transfer to a molcajete, crush until chunky, season with salt, and mix in fresh cilantro.

4. Mash the avocados and mix with diced onion, cilantro, lime juice, and salt, keeping the texture rustic and chunky.

5. Spread a thick ring of guacamole around the outer edge of the molcajete. Pile the ribeye chicharrones in the center, top with a spoonful of salsa, queso fresco, and fresh cilantro.

6. Serve with warm tortillas and lime wedges.