Burrito Bombs

Instructions

• Melt the butter and olive oil together in a large, high-walled skillet over medium heat. When the butter begins to bubble, add the onion and sauté for 3–4 minutes, until translucent. Add the rice and stir to coat. Toast the rice for 3–4 minutes, until fragrant.
• Add the hot chicken broth, ½ cup (120 ml) at a time, stirring continuously and adding more liquid once it is mostly absorbed, until the rice is creamy and tender, but not mushy, 35–40 minutes total. Season with ½ teaspoon salt.
• Remove the pan from the heat and stir in the lime zest and juice. Let the rice cool for 5–10 minutes, then stir in the cilantro. Transfer the rice to a baking sheet or plate and spread in an even layer. Let cool enough to handle.
• In a medium bowl, combine the ground beef, shredded cheese, and hot sauce, if using.
• Make the burrito bombs: Using gloved hands, roll 2 tablespoons of the ground beef mixture into a ball. Cover the beef ball in about ¼ cup of refried beans, rolling into a smooth ball. Wrap the bean layer in about ⅓ cup of the cooled rice, rolling into a smooth ball. Repeat with remaining ingredients. Transfer the burrito bombs to the refrigerator while you heat the oil and prepare the breading station.
• Fill a large pot ¾ of the way with canola oil. Heat over medium-high heat until the temperature reaches 375°F (190°C). Set a wire rack over a baking sheet.
• Add the flour, eggs, and crushed tortilla chips to 3 separate shallow bowls. Roll each burrito bomb in the flour, then the egg, then in the tortilla crumbs. Set on a baking sheet.
• Working in batches of 2–3, fry the burrito bombs in the hot oil for 6–7 minutes, until golden brown. Transfer to the wire rack to drain, season each burrito bomb with salt, and let cool slightly.
• Serve the burrito bombs with salsa, guacamole, crema, hot sauce, and lime wedges.
• Enjoy!