Beef Tongue in Tomato Broth
Rib Eye with Guacamole
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| Servings |
6 Servings
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Ingredients
For the chicharrón chunks:
- 1⅓ lb (600 g) ribeye
- Salt, pepper and Tajín seasoning, to taste
For the guacamole:
- 2 ripe avocados
- 1 large saladette tomato, diced
- 1 serrano pepper deveined and finely chopped
- ½ cup finely chopped cilantro + for garnishing
- 1 tbsp onion finely chopped
- ¼ cup lemon juice
- 1 tbsp olive oil
- Salt to taste
Ingredients
For the chicharrón chunks:
For the guacamole:
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Instructions
- Cut the ribeye into small cubes, dry with a paper towel, and put in a bowl. Season with salt, pepper, and Tajín seasoning.
- On the Instant Vortex control panel, press Air Fry and then set time to 10 Minutes and temperature to 395°F (200°C). Press Start.
- Turn over when the machine tells you to.
- For the guacamole, mash the avocado in a bowl. Add the rest of the ingredients and mix well.
- On a plate, serve a layer of guacamole, add the ribeye on top, and garnish with fresh cilantro. Serve with flour tortillas.
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