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Birria Stuffed Rice Balls

Birria Stuffed Rice Balls – - Recipe

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Ingredients per serving

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Preparing the Rice

preparing the birria

preparing the Guajillo and Garlic Aioli

  • Hellmann's® Real Mayonnaise 1.0 c
  • Guajillo chile puree 0.25 c
  • 3 large cloves garlic
  • salt to taste

preparation of the rice balls

  • 1/2 # chiuahua cheese block, cut into cubes
  • Crackers, finely crushed or Panko breadcrumbs
Created by
No Chef Image

Alvaro Lima

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Preparation

  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. *tips- 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. 

  4. preparation of the rice balls

Created by
No Chef Image

Alvaro Lima