Braveheart® Birria Ball
Braveheart® Birria Ball
Directions
- Pour birria sauce over thawed meatballs cover and refrigerate overnight.
- Whisk together the honey, jalapeno brine, cilantro, and rice wine vinegar. Add the sliced onions and refrigerate overnight.
- In a one-gallon saucepan over medium high heat. Pour in beer and simmer for 3-4 minutes to burn off the alcohol. Add meatballs with birria sauce to the pan reduce heat to a simmer and cook for 10-15 minutes.
- Ladle a portion of the birria in a shallow appetizer bowl. Place one meatball in the sauce then place a dollop of the chimichurri sauce on top of the meatball. Followed by a sprinkle of the cotija cheese.
- Place a nest of the jalapeno pickled onions on top of the meatball finishing with a pickled jalapeno on top of the red onion then serve with a side of two warm tortillas each.
Ingredients
- 4 ea. Braveheart® 8 oz. meatballs
- 1 bottle beer, Hispanic
- 24 oz. Contigo® Birria Base
- 2 oz. Contigo Cotija Cheese , grated
- 4 oz. Contigo® Chimichurri Sauce
- 1 ea. Peak Fresh Produce® Onion(s), Red, thin sliced, wheel cut
- 4 oz. Contigo® pickled slice jalapenos, juice only
- 4 ea. Contigo® Sliced Jalapenos, for garnish
- 1 tsp. West Creek® Honey
- 3 oz. Asian Pride® Rice Wine Vinegar
- 1/2 tsp. Peak Fresh Produce® Cilantro, minced
- 8 ea. Contigo® Tortilla(s), Corn, yellow or white, warmed