Crispy Barbacoa Arancini Recipe
Recipe information
Make Crispy Barbacoa Arancini in just 1h 30m. Ancho Braised Short Rib, Grilled Sweet Corn and Pickled Shallot Relish, Ancho Salsa, Cilantro Aioli, Cotija Cheese
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Ingredients
Arancini
Pickled Shallot Relish
Ancho Salsa
Cilantro Aioli
Preparing the Arancini
1. Mix Ingredients
In a large bowl, combine the cooked Arborio rice, shredded ancho braised short rib, grilled sweet corn, crumbled Cotija cheese, salt, and black pepper. Mix until well combined.
2. Form Balls
Using your hands, form the mixture into golf ball-sized balls (about 2 inches in diameter) and place them on a baking sheet lined with parchment paper.
3. Coat the Balls
Set up a dredging station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with bread crumbs. Roll each rice ball first in flour, then dip in the beaten eggs, and finally coat with bread crumbs.
4. Fry the Arancini
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Making the Pickled Shallot Relish
5. Combine Ingredients
In a saucepan, combine the sliced shallots, white vinegar, water, sugar, and salt. Bring to a boil over medium heat.
6. Pickle the Shallots
Once boiling, remove from heat and let the mixture cool to room temperature. Pour over the shallots in a bowl and let sit for at least 30 minutes to pickle.
Preparing the Ancho Salsa
7. Soak Chiles
Remove the stems and seeds from the dried ancho chiles. Soak them in hot water for about 15 minutes until softened.
8. Blend Salsa
In a blender, combine the soaked chiles, diced tomatoes, minced garlic, diced onion, lime juice, and salt. Blend until smooth.
Making the Cilantro Aioli
9. Mix Aioli Ingredients
In a small bowl, whisk together the mayonnaise, chopped cilantro, minced garlic, lime juice, and salt to taste. Adjust seasoning as needed.
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