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Birria Stuffed Rice Balls

Birria Stuffed Rice Balls – - Recette

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Ingrédients

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Preparing the Rice

  • Long grain white rice 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

Préparation

  1. Preparing the Rice

    • In a pot heat up the olive oil, add rice and begin to toast.
    • Season the rice with the Knorr Professional Caldo de Vegetales and achiote powder.
    • Add the water and let it come to a quick boil. Once it has boiled turn the heat low and cover with a lid. It should cook fr 15 minutes. Once the rice is cooked let it rest for 5 minutes covered. Pour rice onto a sheet pan, smooth out and refridgerate.
    You want chilled rice to work with in order to form and shape the balls.

  2. Preparing the birria

    3 hours braising
    • In a large pot sear the beef, season with Knorr Caldo de Res, oregano, and start adding the onion, garlic, bay and avocado leaves and water.
    • Add the guajillo puree 
    • Let this all braise low and slow for about 3 hours. Once the meat is fully cooked, like the rice lay on a sheet pan and let it chill in the cooler. keep some of the braising liquid to help keep moist when shredding. *tips all the ingredients should be in the pot, not fully submerged and not at high heat. This method is truly a labor of love and you cook it low and slow till the meat is fork tender and ready to shred.  

  3. preparing the Guajillo and Garlic Aioli

    5 minutes
    • Combine all ingredients in a blender and buzz until smooth.
    • Pour in a container or squeeze bottle and chill in cooler.
    The color should be vibrant, it also should be thinner consistencey.  

  4. preparation of the rice balls

    20 minutes
    • Cut the rice into 8 even squares on the sheetpan, do the same with the birria meat.
    • Begin to make the rice balls by taking one square of rice, some of the meat and mold in a cube of cheese. Repeat this process 8 times, you should be able to form the rice balls easily. 
    • Once the balls are formed, dip them in flour, egg and then breadcrumbs. Repeat 8 times, place on sheetpan and freeze. Once the balls are chilled, you can begin to deep fry them till they are golden brown. Remember everything is fully cooked already, you just want to make sure the cheese melts inside. 
    Have your standard breading procedure made up, this will allow you to dunk as you form the balls. You will want the balls to be very cold if not frozen in order for them to hold shape. 

    To plate, I suggest using a bowl, it just makes more of a statement.
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