The Explosive Flavor You Need to Try
Love Birria Tacos? Tinga de pollo originated in Puebla, Mexico and is something similar, but with chicken vice beef but still yields an amazing sauce for dipping! Put your Instant Pot to a good use. You can control the heat in this dish by adding or omitting extra chipotle peppers or habanero peppers.
Ingredients
1 whole chicken
7 cups water + 1 cup water for silky dipping broth
8 Guajillo Chiles
6 Tomatoes
8 Garlic cloves
1 onion
2 bay leaves
6 chipotles in adobo
3 T chicken bouillon (I used Better Than Bouillon brand)
1 t ground cumin
1 t Black pepper
9 oz chorizo (pork)
Some type of cheese that melts well (Asadero, monte jack, pepper jack)
Corn or flour tortillas (I used corn)
Vegetable Oil for shallow frying
Optional toppings: finely chopped lettuce, diced white onions, cilantro, sour cream, cream, salsa
1. Chuck the garlic cloves, dried chiles, onions, tomatoes, chipotles, chicken bouillon, bay leaves, chicken and water into your instant pot.
2. Set the instant pot to high pressure for 35 minutes.
3. Remove the chicken, debone it and shred the meat.
4. Transfer the remaining solid ingredients and a cup or so of the broth to a blender and blend until smooth.
5. Reserve 4 cups of the resulting sauce to mix with the chicken. Add some more broth to the remaining sauce to make a dipping sauce for your tacos.
6. In a large skillet on medium heat, brown the chorizo. When the chorizo is about 80% done, mix in the chicken and sauce. Add the black pepper and cumin ands stir to mix. Lower the heat to low and allow to simmer for about 10 minutes.
7. In another skillet, add the veggie oil and heat until it begins to shimmer.
8. Add a tortilla to the skillet, add some meat mixture and cheese, then fold the tortilla over to make the “taco shape” and continue to cook until the shell is crispy.
9. Add your favorite taco toppings, serve with a dish of the dipping sauce and ENJOY!
Equipment used:
Ninja Foodi 10-in-1, 8 Quart XL Pressure Cooker Air Fryer Multicooker
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