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Chris Loves Julia x EPIC™ - Chicharron De Ribeye Tacos

Chris Loves Julia x EPIC™ - Chicharron De Ribeye Tacos

This recipe was written and developed by Chris Loves Julia as part of a sponsored content seriesClick for the full blog post.

Chris Loves Julia x EPIC™ Chicharron De Ribeye Tacos are a fresh, clean taco with minimal ingredients and maximum flavor. Fried with EPIC's beef tallow, the taste of these little tacos is phenomenal.

final product created by chris loves julia. epic chicharron de ribeye tacos using epic beef tallow.

Epic™ Chicharron De Ribeye Tacos
Recipe by Chris Loves Julia


For the Guacamole
6 medium avocados pitted, scooped out of the 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 in to wedges
chris cooking the ribeye steak with epic beef tallow
chris standing holding a plate of completed chicharron de ribeye tacos

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 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 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.
chris serving the tacos with lime wedges on a plate. 

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