Crispy Shredded Chicken Tacos
The best crispy shelled shredded chicken tacos featuring homemade shells and Salsa Roja.
Equipment
- Pressure Cooker
Ingredients
- 1 whole chicken
- 1 large yellow onion
- 1 head of garlic
- 4 chipotle peppers in adobo sauce (from the can)
- 2 Tbsp Better Than Bouillon Vegetable Bouillon glaze
- 1/2 Tbsp of cumin
- Chopped cilantro
- Salsa roja
- lime wedges
- tortillas
Instructions
- Put the whole chicken in the instant pot.
- Add two cups of water, 2 Tbsp of bouillon, 4 chipotle peppers and 1/2 Tbsp of ground cumin to a high speed blender and blend until smooth, then pour in to instant pot.
- Chop the onions and garlic and add to instant pot.
- Cook on high pressure for 45 minutes. Let release naturally(about 20 minutes). Then pull chicken out to shred it using another bowl. Cover shredded chicken with broth from instant pot.
- Soft Tortillas- I use THE BEST homemade gf tortillas (TWO-ingredients and super easy). You can use corn, flour or gf or whatever you would like.
- There are two options for getting the tortillas crispy. The first is to use a tablespoon of olive oil (or another vegetable oil) to a hot pan and salt the oil with sea salt. Place tortillas in the pan and wipe the pan with them so to cover the outside with oil to help them get crispy. OR you can dip the tortillas in the layer of fat from the excess liquid from making the chicken in the instant pot (shown below). I did both and they were both incredible.
- Fill the center (from end to end) with the chipotle shredded chicken, top with raw diced onion and cilantro. Allow them to start to get crispy and then fold them in half by using a spatula and pressing them down firmly.
- When the first side looks crispy, turn onto the other side and allow that to cook to equal crispness.
- Serve with salsa of choice and squeeze of fresh lime. Recommendation: Salsa Roja
- Top with chopped cilantro, diced white onion and a squeeze of lime.