Ancho Braised Short Rib, Grilled Sweet Corn and Pickled Shallot Relish, Ancho Salsa, Cilantro Aioli, Cotija Cheese

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.

Mix Ingredients

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.

Form 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.

Coat the Balls

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.

Fry the Arancini

In a saucepan, combine the sliced shallots, white vinegar, water, sugar, and salt. Bring to a boil over medium heat.

Combine Ingredients

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.

Pickle the Shallots

Remove the stems and seeds from the dried ancho chiles. Soak them in hot water for about 15 minutes until softened.

Soak Chiles

In a blender, combine the soaked chiles, diced tomatoes, minced garlic, diced onion, lime juice, and salt. Blend until smooth.

Blend Salsa

In a small bowl, whisk together the mayonnaise, chopped cilantro, minced garlic, lime juice, and salt to taste. Adjust seasoning as needed.

Mix Aioli Ingredients

Cooked Arborio rice

Ancho braised short rib, shredded

Grilled sweet corn, kernels removed

Cotija cheese, crumbled

All-purpose flour

Eggs, beaten

Bread crumbs

Salt

Black pepper

Vegetable oil, for frying

Shallots, thinly sliced

White vinegar

Water

Sugar

Dried ancho chiles

Tomatoes, diced

Garlic, minced

Onion, diced

Lime juice

Mayonnaise

Fresh cilantro, chopped

Crispy Barbacoa Arancini

Make Crispy Barbacoa Arancini Recipe in just 1h 30m. Ancho Braised Short Rib, Grilled Sweet Corn and Pickled Shallot Relish, Ancho Salsa, Cilantro Aioli, Cotija Cheese

Crispy Barbacoa Arancini Recipe

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