Chicken Birria Tacos

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Ingredients:

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[{"selector":"#anim-b6d4a890-a59c-4c29-8083-4208c63ed610","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cebd65d2-362f-44e2-b17c-a153c3d53fa0","keyframes":{"transform":["translate3d(115.82278%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-47c083da-5f96-4427-aed1-c7ad2e93fed7","keyframes":{"transform":["scale(1)","scale(1.5)","scale(0.95)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] In a large food processor, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chili powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside. Season the chicken with salt and pepper. Heat the vegetable oil over sauté in the instant pot. 1 Get the Recipe

Add the chicken, browning on all sides, about 2-3 minutes per side. Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 13 minutes. Use quick release method.

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If you don’t enjoy the flavor of cilantro you can try garnishing with parsley, Mexican oregano, or Thai basil.

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Storage Tip:

[{"selector":"#anim-9762aac6-9624-411f-889a-4f99c6186113","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-4c326139-b442-4981-93ec-ec88d7e3c6e9","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] The chicken will stay fresh in an airtight container in the refrigerator for up to 3 days. You can choose to store it with the broth or to keep them separate. Get the Recipe

Reader Review:

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Find this recipe and so much more at

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Chicken Birria Tacos

Bold & Savory!

Ingredients:

Add the chicken, browning on all sides, about 2-3 minutes per side. Add the reserved sauce. Place the lid on, lock in place and set to manual high pressure for 13 minutes. Use quick release method.

If you don’t enjoy the flavor of cilantro you can try garnishing with parsley, Mexican oregano, or Thai basil.

Variation Tip:

Storage Tip:

Reader Review:

"This is wonderful! Easy, delicious and so many great flavors. No leftovers with this dish!"

Check out these other five-star recipes!

Korean Beef Tacos

Slow Cooker Chicken Tacos

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Find this recipe and so much more at

www.savoryexperiments.com