Instant Pot Birria Inspired Tacos
Prep time:
Cook time:
Total time:
- 4 boneless, skinless chicken breast
- 1 can Chipotle peppers in Adobo
- 4 cups chicken broth
- 3 dried guajillo peppers (remove stems and seeds)
- ½ cup tomato sauce
- 5 cloves garlic
- 1 tsp oregano
- ½ tsp paprika
- 1 tsp cumin
- 2 bay leaves
- 6 whole cloves
- corn tortillas
- cilantro
- Queso Fresco
- Olive Oil
- 1 onion, chopped
- Place everything except tortillas, cilantro, cheese, onion and olive oil in the Instant Pot.
- If the chicken isn't covered in the pot, add water.
- Cook on high pressure for 15 minutes and natural release.
- if the chicken easily shreds, remove from the pot. If it does not, pressure cook an additional 5 minutes.
- Remove all the chicken from the pot, shred and set aside.
- Remove and discard bay leaves.
- Allow the remainder to cool slightly and blend until smooth.
- Place through a sieve if necessary to remove lumps.
- Heat a griddle or large skillet with a small amount of oil over medium heat.
- Warm the tortillas to make them pliable.
- Dip quickly into the broth mixture.
- Place the tortilla on the griddle.
- Add chicken to half and fold over.
- Fry until crispy and flip.
- Serve hot topped with cilantro, onion, queso fresco and more broth for dipping.
Recipe by Moola Saving Mom at https://moolasavingmom.com/instant-pot-birria-inspired-tacos/
3.5.3251