Beergarita Chicken Tacos in the Ninja® Foodi®
Hola Taco fans! These Beergarita Chicken Tacos came out amazing! How could they not?!?
Things to know:
Where are tacos originally from?
Tacos originated in pre-Hispanic Mexico, with ancient indigenous peoples like the Aztecs using corn tortillas as edible spoons to hold fish, insects, and organs, creating a portable meal; the word “taco” itself likely comes from Nahuatl or 18th-century Mexican miners, evolving from simple ancient wraps to the diverse dishes known today, with additions like beef, cheese, and various toppings coming later with Spanish influence and immigration.
What are 5 interesting facts about tacos?
1. According to historical records, taquerías (taco places) date back to the 19th century. Originally, they were small stands and later evolved into the restaurant-type establishments we know today.
2. Back then, tacos were considered poor people’s food. Wealthy Mexicans didn’t eat tortillas; they preferred bread, as the European tradition dictates. Silly rich folks…
3. We don’t know for sure who invented tacos. Chances are that the idea of filling a tortilla with beans or meat is as old as tortillas themselves, which means that the origins of tacos should be traced back to the Aztec empire.
4. The Mexican Department of Agriculture estimates that there are over 20,000 different taco recipes—an entire world of flavors waiting to be discovered!
5. Both Mexico and the United States have a National Taco Day. Mexico celebrates tacos on March 31, while the United States does it on October 4.
What are the facts about pressure cookers?
Pressure cookers use steam and heat inside a sealed pot to quickly produce rich flavors. In fact, food can be cooked up to 70% faster than conventional cooking methods. It can cook chicken from frozen in a little over 5 minutes or make tender and juicy pot roast in under an hour.
Ingredients:
1 bottle (12 ounces) Mexican beer or chicken broth
1 cup thawed nonalcoholic margarita mix
1 de-seeded and de-stemed diced Poblano Chile
1 T Better than Bouillon Smoky Chipotle
2 T lime juice
1 t grated lime zest
1 t salt
1 t garlic powder
1 t onion powder
1 t chili powder
1/2 t ground cumin
1/2 t pepper
1-1/2 to 2 pounds boneless skinless chicken breast halves
12 taco shells
Optional toppings: Shredded pepper jack cheese, minced fresh cilantro, refried beans, thinly sliced radishes and sour cream
Directions
1. Combine the first 12 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 2-1/2 to 3 hours – OR – combine the first 13 ingredients in an Instant Pot (we are using our Ninja® Foodi®) and cook on High Pressure for 10 minutes with a 10 minute natural release.
2. Remove chicken; shred with 2 forks. Return to slow cooker (or InstantPot); heat through. Using a slotted spoon, serve in taco shells with toppings as desired. ENJOY!
Equipment used:
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