Description
Crispy beef chicharrones served with homemade guacamole, perfect for entertaining guests.
Ingredients
Scale
- 1.5 pounds beef brisket or beef belly, thick cut with fat on
- Salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Vegetable oil for frying
- 4 ripe avocados
- 1 small red onion, finely diced
- 2 Roma tomatoes, diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Prepare the beef: Cut the beef into thick slices, keeping a good portion of fat on each piece. Season well with salt, garlic powder, and smoked paprika. Let it sit at room temperature for about 30 minutes.
- Cook the beef: In a deep pan, heat vegetable oil over medium heat. Once hot, add the beef slices carefully and fry until the fat is rendered and the beef is golden and crispy on the outside — about 20–25 minutes. Remove and drain on paper towels. Let it cool slightly to crisp further.
- Make the guacamole: Cut avocados in half, remove the pits, and scoop flesh into a bowl. Mash roughly with a fork. Add diced red onion, tomatoes, jalapeño, cilantro, and lime juice. Season with salt and pepper and mix until combined but still chunky.
- Serve: Spoon the guacamole into a traditional stone molcajete or serving bowl. Stand the crispy beef chicharrones upright in the guacamole for a bold, shareable presentation.
Notes
- For extra flavor, marinate the beef overnight.
- Adjust the spiciness of the guacamole by adding more or less jalapeño.
- Serve with tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Crispy Beef Chicharrones, Homemade Guacamole, Appetizer, Mexican Cuisine