El Jefe Birria Balls

Directions

1. Toast the chiles in a sauté pan, over medium heat. No oil.
2. Once the chilis are lightly toasted, place in a sauce pot with chopped onions and garlic. Top with water and bring to a boil.
3. Once a boil is reached, cover and allow to steep for 15-20 minutes.
4. Generously season the chuck roast with El Jefe Taco Seasoning and sear off.
5. Place in the pressure cooker.
6. Once the chilis have softened, place them in a blender with the onions and garlic. Cover with the steeping water and blend until smooth.
7. Strain the puree directly into the pressure cooker.
8. Add ¾ Cup El Jefe Taco sauce and add beef stock until the meat is just covered.
9. Pressure cook for 1 hour and allow to naturally release pressure for 20 minutes. Then quick release.
10. Remove the meat from the liquid and shred. Return the meat to the liquid. This is now the consome for the dish.
11. While the meat is cooking, make the Spanish rice by combining the rice, water and sazon in a sauce pot. Place the pot over medium-high heat and bring to a boil.
12. Reduce heat to a low simmer and cover. Cook for 20-25 minutes until all the liquid is absorbed and the rice is tender.
13. Spread the rice out on a tray and place in the fridge to fully cool.
14. Remove 1 ½ Cups of meat from the comsome and place in a bowl.
15. Combine the meat with the cooked rice and the chihuahua cheese. Add the egg yolks and season with El Jefe rub if needed.
16. Portion the rice mixture into 2 oz balls.
17. Set up a breading station with flour in one bowl, beaten egg whites in another, and finally the breadcrumbs.
18. For the rice balls into evenly shaped balls and then bread them. First roll in the flour. Then into the egg whites. Then fully bread them in the crumbs.
19. Fry the balls in oil at 350 degrees for 5-6 minutes. The balls should be heated through and golden brown on the outside.
20. Serve with a side of the consome for dipping.

21. Enjoy!