Birria Bombs
Birria Bombs are crispy, flavorful bites filled with tender, shredded meat and a melange of spices, perfect for appetizers or snacks.
Ingredients
Meat Filling
- 3 lbs chuck roast A flavorful cut that produces tender, melt-in-your-mouth meat.
- 1/4 cup El Jefe Adobo Honey Taco Seasoning A vibrant blend of spices adding depth and warmth.
- 5 ancho chiles Smoky and rich, these chiles offer a delightful kick.
- 3 guajillo chiles Slightly sweet with a mild heat, perfect for balance.
- 2 chiles de árbol For a punchy heat that elevates the dish.
- 1 onion, rough chopped Adds natural sweetness and savory notes.
- 6 cloves garlic Infuses richness and aroma to the filling.
- 2 cups water For boiling and steeping the chiles.
- 3/4 cup El Jefe Taco Sauce A zesty addition to enhance the flavor.
- 2 cups beef stock Deepens the savory profile of the birria.
- 3/4 cup Chihuahua cheese, shredded This creamy cheese melts beautifully for a gooey filling.
Breading Ingredients
- 1 cup flour For breading to create a perfect crust.
- 3 eggs, separated into yolks and whites Adds richness to the batter and helps adhere the breadcrumbs.
- 2 cups breadcrumbs For that delightful crunch.
Rice Filling
- 1 1/2 cups white rice Acts as a filler for the bombs.
- 3 cups water Necessary for cooking the rice.
- 1/2 packet Sazon Enhances flavor with its blend of spices.
Instructions
Preparation
- In a sauté pan over medium heat, toast the chiles for a few minutes until they become fragrant.
- In a saucepan, combine the toasted chiles, chopped onion, and garlic with 2 cups of water. Bring to a boil, then cover and steep for 15-20 minutes to soften the chiles.
- Season the chuck roast with El Jefe Taco Seasoning and sear it in a pressure cooker until golden brown on all sides.
Cooking the Meat
- Blend the steeped chiles, onions, and garlic until smooth, then strain the puree into the pressure cooker over the meat.
- Add the taco sauce and beef stock, ensuring the meat is submerged. Secure the lid and cook on high pressure for 1 hour, then allow for a quick release for 20 minutes afterward.
- Remove the chuck roast, shred it with forks, and return it to the liquid in the pot for added flavor.
Cooking the Rice
- In a pot, cook the rice with the water and half a packet of Sazon, then let it cool completely.
Making the Filling
- In a bowl, mix 1 ½ cups of shredded meat with the cooled rice, Chihuahua cheese, and egg yolks until well combined.
Breading and Frying
- Shape the mixture into 2 oz balls, ensuring they are evenly packed.
- Prepare a breading station with flour, beaten egg whites, and breadcrumbs.
- Roll each ball in flour, dip it into the egg whites, and then coat it in breadcrumbs.
- Heat oil in a deep fryer to 350°F. Fry the bombs in batches for 5-6 minutes until golden brown and crispy.
Serving
- Serve your Birria Bombs hot, alongside a warm cup of consomé for dipping.
Notes
For extra flavor, consider adding a pinch of cumin or smoked paprika to the meat mixture. Alternatively, bake the Birria Bombs at 400°F for about 20-25 minutes for a lighter version.