I saw these tacos on TicTok and just had to give them a shot….with my own take and in the Instant Pot!
These are not overly spicy but def. have a kick to them! The authentic ones are made with beef but I had chicken that I needed to use so I went with that and OH SO glad that I did. They were delicious!
These take a few steps…but it’s OH so worth it!
The broth smells AMAZING when the Instant Pot is opened.
It’s really hard to wait for them to fry up! Be sure the griddle is really hot before placing the tacos on it.
We served ours with a slice of avocado and some lime and some extra broth for dipping.
- 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
- 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.
If you don’t want to make all the tacos – keep the leftover meat and sauce in the fridge for two or three days or even freeze it! Thaw and make the tacos later.