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Instapot Chicken Birria Tacos

Make a tray of irresistible birria tacos right at home with this easy Instapot recipe. The Instapot turns saucy, chili-infused chicken into beautifully tender and flavorful shredded chicken in no time. Corn tortillas are dipped in the chili-infused sauce, stuffed with cheese and shredded chicken, and fried until golden. Crispy, delicious, and satisfying, these Birria Tacos will be a winner on taco night!    

What is Birria?

Birria or Birria de res originated in the Mexican state of Jalisco. This spicy meat stew is traditionally made with goat meat, and can also be made with beef or chicken. The Birria tacos are assembled by dipping corn tortillas in the spicy broth, stuffing them with the meat and cheese, and frying until crispy. These addictive birria tacos have found their way across the border and are now on menus in food trucks and restaurants across the US.

For this recipe, we used chicken breasts to save time while still getting the incredible flavor. You’ll need an Instapot to get the chicken fork-tender and ready for shredding in the quickest amount of time.

Use a GoodCook Everyday 13.5in Sauté Pan to fry the tacos and get a nice golden, crispy outer shell. The aluminum vessel heats quickly and evenly to make cooking easy, and it’s roomy enough to fry up more than one taco at a time. The Bakelite handle stays cool, and it comes with an additional handle for easy transport to the table. When it comes to clean up, this Sauté Pan is easy to wipe and makes cleanup a breeze.

Follow the steps below to make these trendy tacos right at home:

How To Make Birria Tacos

  • Roast the pasilla peppers over the open flame of a gas stove, or place them on a grill and cook until the outer skin is blackened and bubbles. Transfer the peppers to a plastic bag (or put them in a glass bowl and cover with plastic wrap). Allow them to cool for 15-20 minutes, then pull on the stem, and both stem and seeds should come out. Use a paper towel to rub off the tough outer skin. Transfer the peppers to a blender or food processor.
  • Along with the peppers, add chipotle peppers, vinegar, tomatoes, garlic, oregano, paprika, cumin, and salt to the food processor Blend until smooth.
  • Place the chicken in a GoodCook EveryWare food storage container or large plastic bag. Cover with the marinade. Marinate for 2 hours minimum, and up to overnight.
  • Place the onion and oil in an Instapot, turn to sauté, and cook until the onions turn translucent about 2-3 minutes. Add the meat, marinade, bay leaves, cinnamon stick, and cloves to the pot. Close the lid on the Instapot and turn to High Pressure for 40 minutes. Allow for a natural release. Once the steam has released, remove the chicken, shred it, and set it aside.
  • When ready to assemble the tacos, heat oil in a large GoodCook skillet. Dip the tortillas in the juices left in the Instapot. Top the tortillas with shredded chicken, cilantro, onion, and cheese. Fold each tortilla in half and fry until golden on both sides.

Toppings For The Birria Tacos

  • Shredded Cheese
  • Soft Mexican cheese (Oaxaca, queso fresco or asadero cheese)
  • Chopped onions
  • Cilantro
  • Sliced or pickled jalapeños
  • Sliced avocado
  • Sour cream
  • Sliced lime wedges on the side
  • Extra sauce for dipping          

With the GoodCook line of kitchen accessories, you’ll have a tray of addictive Instapot Chicken Birria Tacos on the table in no time. You’ll need an Instapot, a food processor, and a GoodCook Everyday 13.5in Sauté Pan to fry up the tacos. Have a GoodCook Touch Carbon Steel Chef’s Knife on hand for slicing and dicing. Are you ready for a batch of incredibly delicious south-of-the-border tacos?

Make and Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

Instapot Chicken Birria Tacos

Serving Size:
4-6
Time:
45 minutes
Difficulty:
Easy

Ingredients

  • 2 pasilla peppers
  • 1 can chipotle peppers in adobo
  • 1/4 cup vinegar
  • 1/2 cup crushed tomatoes
  • 5 cloves garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 lb chicken breasts, cubed
  • 1 medium onion, finely chopped
  • 1 Tbsp olive oil
  • 1 cinnamon stick
  • 2 bay leaves
  • 6 whole cloves
  • chicken stock to cover sodium-free, about 1 quart
  • 2 cups oil
  • 4″ white corn tortillas, 12-16
  • Your Favorite Toppings: chopped cilantro, diced onion, shredded queso fresco, or cheddar cheese

Directions

  1. Roast pasilla peppers over the open flame of a gas stove, or place on a grill and cook until the outer skin is blackened and bubbles. Transfer to a plastic bag (or place in a glass bowl and cover with plastic wrap). Allow to cool for 15-20 minutes, then pull on the stem, and both stem and seeds should come out. Use a paper towel to rub off the tough outer skin—transfer peppers to a blender or food processor.
  2. Add chipotle peppers, vinegar, tomatoes, garlic, oregano, paprika, cumin, and salt to the blender. Blend until smooth. 
  3. Place chicken in a EveryWare food storage container or large plastic bag. Cover with marinade. Marinate for 2 hours minimum, and up to overnight. 
  4. Place onion and oil in an Instapot, turn to saute, and cook until onions turn translucent about 2-3 minutes. Add the meat, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover Instapot with lid, turn to High Pressure for 40 minutes. Allow a natural release. Then remove meat and shred, then set aside.
  5. When ready to serve, heat oil in a large skillet. Dip tortillas in the juices left in the Instapot. Then top with shredded chicken, cilantro, onion, and cheese. Fold in half and fry in oil until golden on both sides. 
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