Birria Bombs

Crispy bites filled with savory, juicy meat and gooey cheese, inspired by the traditional Mexican dish of Birria.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Appetizer, Snack

Cuisine: Mexican

Keyword: Birria Bombs, Fried Snacks, Mexican snacks, Party Food

Servings: 12 bombs

Calories: 275kcal

3 lbs chuck roast Sourced for its marbled fat.
¼ cup El Jefe Adobo Honey Taco Seasoning A zesty blend that elevates the meat with flavor.
5 ancho chiles For a mild, smoky depth.
3 guajillo chiles Adds a fruity touch.
2 chiles de arbol Brings a hint of heat.
1 onion, rough chopped Provides aromatic sweetness.
6 cloves garlic Essential for deep flavor.
2 cups water Needed to blend the chiles.
¾ cup El Jefe Taco Sauce Enhances the filling.
2 cups beef stock Creates a luscious braising liquid.
¾ cup Chihuahua cheese, shredded Binds the filling.
1 cup flour For the initial breading.
3 eggs separated into yolks and whites For a perfect coating.
2 cups breadcrumbs Provides an irresistible crunch.
1 ½ cups white rice Comforting base for filling.
3 cups water To cook the rice.
½ packet Sazon Infuses additional flavor into the rice.

Toast the chiles in a sauté pan over medium heat for a few minutes until fragrant.
In a saucepan, combine the toasted chiles, chopped onion, and garlic with 2 cups of water. Bring to a boil, cover, and steep for 15–20 minutes.
Season chuck roast generously with El Jefe Taco Seasoning and sear in a pressure cooker until golden brown on all sides.
Blend the steeped chiles with onions and garlic until smooth, then strain into the pressure cooker over the meat.
Add ¾ cup of El Jefe Taco Sauce and beef stock to the pot, secure the lid, and cook for 1 hour with a natural pressure release.
Remove chuck roast, shred it with forks, and return to the flavorful liquid.
In a separate pot, combine rice, 3 cups of water, and half a packet of Sazon. Boil, reduce heat, cover, and cook for 20–25 minutes.
Spread cooked rice on a tray and let cool in the refrigerator.
In a large bowl, combine 1 ½ cups of the shredded meat with chilled rice, Chihuahua cheese, and egg yolks.
Portion the mixture into 2 oz balls, shaping them tightly.
Set up a breading station with flour, beaten egg whites, and breadcrumbs.
Roll each ball in flour, dip into egg whites, and coat with breadcrumbs.

Heat oil in a deep fryer to 350°F and fry the bombs for 5–6 minutes or until golden brown.
Serve hot with a cup of consomé for dipping.

Don't skip the toasting of the chiles; it greatly enhances the flavor. For a lighter option, bake the bombs at 375°F instead of frying.