"We take off most of the fat cap of the dry-aged steak, dice it very small, and cook it in a pan over the embers so that the fat renders in itself. You end up with these little crispy chicharrones of the beef fat; because it's dry-aged, you get so many umami and savory flavors."
"Making your own beef chicharrones is as simple as Andrés makes it sound. They also have the additional virtue of being highly versatile and make an excellent taco or burrito filling for the carnivorously inclined."
Spanish-American chef José Andrés uses crispy beef chicharrones as a garnish for steaks at his Bazaar Meat steakhouses. He prepares them by rendering diced fat from dry-aged steaks over embers, resulting in flavorful, crunchy bites. These chicharrones add umami and savory notes to the dish. They are versatile and can also be used in tacos or burritos. Bazaar Meat's Las Vegas location offers a Super-Giant Pork-Skin Chicharrón served with Greek yogurt, wasabi, and furikake for those seeking a more substantial option.
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