A serving of four Mexican Breaded Rice Patties.

Mexican Breaded Rice Patties with Salsa Borracha

These delicious rice handhelds will be the hit of any meal! Starring U.S.-grown long grain rice, the rice patties are topped with cotija cheese and chopped cilantro and served with a special Salsa Borracha that brings big flavor to this recipe.

  • Servings
    7
  • Serving Size
    2 patties

Ingredients

Breaded Rice Patties

  • 3 cups long-grain white rice, pre-cooked, cold
  • 1 each Egg
  • 1 tablespoon Chipotle peppers in adobo, puréed
  • 1 tablespoon Tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¾ cup Mexican cheese blend, shredded
  • 2 tablespoons lime juice
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • ¾ cup Canola oil, for frying
  • 1 cup salsa borracha
  • 4 tablespoons cotija cheese, crumbled
  • 2 cups cilantro, chopped
  • 2 cups all-purpose flour
  • 6 each eggs
  • 4 cups breadcrumbs

Salsa Borracha 

  • 1 tablespoon canola oil
  • 2 each roma tomatoes, halved
  • ½ each yellow onion, quartered
  • ½ each jalapeño pepper, halved
  • 2 cloves garlic, crushed
  • 1 each pasilla pepper, seeded
  • 2 teaspoons chipotle peppers in adobo, puréed
  • 2 oz tequila
  • 4 oz orange juice
  • ¼ teaspoon salt

Directions

Patties

  • Combine the cooked rice, eggs, chipotle purée, tomato paste, smoked paprika, chili powder, salt, cheese, lime juice, flour and cornstarch together. Mix until evenly combined.
  • Portion mixture at approximately 1.5 oz and flatten slightly. Place in freezer if necessary to make mixture easier to handle.
  • Add the flour, eggs and breadcrumbs each to a separate bowl for breading. Coat the rice patties in flour, then in eggs and finally in breadcrumbs. Discard the leftover flour, eggs and breadcrumbs.
  • In a medium sauté pan, heat the canola oil over medium heat.
    Add the breaded rice patties and cook on each side for approximately 3 minutes until golden brown.
  • For plating, place rice patties in a line and drizzle with Salsa Borracha.
  • Top with crumbled cotija cheese and chopped cilantro.

Salsa 

  • Combine the canola oil, tomatoes, yellow onion and jalapeño in a medium bowl and toss until evenly coated. 
  • Add to a cast iron pan over medium-high heat. 
  • Cook the veggies for about 10 minutes until uniformly browned and charred. 
  • Add the veggies and remaining ingredients to a blender and blend until smooth. 
  • Pour the purée into a small saucepan and cook over medium-low heat until reduced by about ⅓, stirring occasionally, about 5 minutes. 
  • Cool immediately.