Birria Stuffed Rice Balls

Ingredients per serving

Preparing the Rice

• Long grain white rice, cooked 1.0 c
• Water 2.0 c
• 1T. Knorr Professional Caldo de Vegetales
• 1t. Achiote powder
• 1T. Olive oil

preparing the birria

• 1# chuck roast
• 1.5T. Knorr Professional Caldo de Res
• 1t. Oregano
• 1Qt. Water
• 1 small onion half
• 2 cloves garlic
• 1 bay leaf
• 1 avocado leaf
• 2 guajillo chilies pureed
• 1/4 brick achiote
• 1/4c. Olive oil

preparing the Guajillo and Garlic Aioli

• 1c. Hellmann's Real Mayonnaise
• 1/4 c. guajillo puree
• 3 large cloves garlic
• 1 lime juiced
• salt to taste

preparation of the rice balls

• 1/2 # chiuahua cheese block, cut into cubes
• 2c. Fine bread crumbs or panko
• 2c. AP flour
• 3 eggs, cracked and whisked
• sliced radishes
• cilantro leaves
• cotija cheese for dusting

Created By:

Alvaro Lima