Instructions
Start by trimming excess fat off your beef brisket or belly and slicing it into thin, uniform strips. Pat dry with paper towels to remove excess moisture—this is crucial for crispiness.
Step 2: Season the Meat
In a large mixing bowl, combine the beef strips with smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and a drizzle of olive or avocado oil. Toss well to ensure every piece is evenly coated. Optionally sprinkle in a bit of cornstarch to enhance crisping during cooking.
Step 3: Cook the Chicharrones
Oven method: Preheat oven to 425°F. Lay the beef strips on a wire rack set over a baking sheet. Bake for 25–35 minutes or until deeply golden and crispy, flipping once halfway through.
Air fryer method: Set air fryer to 400°F. Place strips in a single layer and cook for 15–20 minutes, shaking halfway.
Traditional method: Deep-fry in hot oil (350°F) until golden, about 5–7 minutes, then drain on paper towels.
Step 4: Make the Guacamole
In a large bowl, mash the avocados with a fork until chunky-smooth. Add red onion, tomatoes, jalapeño, lime juice, corn, cilantro, salt, and optional garlic. Stir to combine. Taste and adjust seasoning as needed.
Step 5: Assemble the Dish
In a molcajete (traditional stone mortar) or a rustic serving bowl, heap the guacamole high. Crown it generously with crispy beef chicharrones. Garnish with a few cilantro leaves and serve with tortilla chips or warm corn tortillas.
Instructions
Start by trimming excess fat off your beef brisket or belly and slicing it into thin, uniform strips. Pat dry with paper towels to remove excess moisture—this is crucial for crispiness.
Step 2: Season the Meat
In a large mixing bowl, combine the beef strips with smoked paprika, garlic powder, onion powder, chili powder, salt, pepper, and a drizzle of olive or avocado oil. Toss well to ensure every piece is evenly coated. Optionally sprinkle in a bit of cornstarch to enhance crisping during cooking.
Step 3: Cook the Chicharrones
Oven method: Preheat oven to 425°F. Lay the beef strips on a wire rack set over a baking sheet. Bake for 25–35 minutes or until deeply golden and crispy, flipping once halfway through.
Air fryer method: Set air fryer to 400°F. Place strips in a single layer and cook for 15–20 minutes, shaking halfway.
Traditional method: Deep-fry in hot oil (350°F) until golden, about 5–7 minutes, then drain on paper towels.
Step 4: Make the Guacamole
In a large bowl, mash the avocados with a fork until chunky-smooth. Add red onion, tomatoes, jalapeño, lime juice, corn, cilantro, salt, and optional garlic. Stir to combine. Taste and adjust seasoning as needed.
Step 5: Assemble the Dish
In a molcajete (traditional stone mortar) or a rustic serving bowl, heap the guacamole high. Crown it generously with crispy beef chicharrones. Garnish with a few cilantro leaves and serve with tortilla chips or warm corn tortillas.
