Pulled Chicken Tacos

Pulled Chicken Tacos

print

Print
What You'll Need

Prep and cook time: 3 hours
Serves 10 – 12

2 lbs chicken thigh meat
1 ½ tablespoon Achiote paste *
¼ cup orange juice
⅓ cup freshly squeezed lemon juice
⅓ cup white vinegar
1 habanero pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
½ teaspoon salt

pickled red onions
1 red onion, halved and thinly sliced
½ cup apple cider vinegar
1 teaspoon salt
1 Tablespoon sugar
½ teaspoon whole black peppercorns

Small corn tortillas
Fresh cilantro
Queso fresco (optional)

What To Do

1. Rub chicken thighs with achiote paste

2. In a bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices

3. Place chicken into the orange mixture and leave to marinate in the refrigerator for at least 2 hours. Turn the chicken at least once in the marinade to ensure even saturation

4. In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved.

5. Place onions in a sanitized glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this time they will be ready to eat. If you’re not eating them right away, pop them in the refrigerator to store

6. Place chicken, marinade and ¾ cup of water into your BELLA 6.5 QT AirPro Cook and Fry with OptiPot Technology unit set with pressure cooker attachment

7. Lock lid in place and set to cook on the pressure cook setting for 25 minutes

8. Once unit has alarmed, allow to sit for 10 minutes before releasing any additional steam

9. Place contents of pressure cooker bowl into a large serving bowl, take two forks to the chicken meat and shred by pulling the meat apart. Adjust seasoning with salt if necessary. Serve chicken in toasted or grilled corn tortillas topped with pickled red onions, cilantro and queso fresco