Crispy Barbacoa Arancini Recipe

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.

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.

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.

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.

Combine Ingredients

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

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.

Soak Chiles

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

Blend Salsa

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

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.