Arroz con Pollo (Chicken with Rice)
|By :Everyday Mexican Instant Pot Cookbook by Leslie Limon|
Going meatless has never been easier with something as tasty as this Cauliflower Tinga. Tender pieces of cauliflower braised in a simple tomato-chipotle sauce can be served as a meatless filling for tacos, tostadas, burritos, or even enchiladas, but it also makes for a delicious side dish loaded with spicy flavor. For a quick and easy meatless meal, serve it atop warm corn tortillas and garnish with pickled onions and chopped cilantro.
|Browse Category||Side Dishes|
|Diet||Dairy Free, Gluten Free, Vegetarian|
|Cooking Technique||Ace Blender, Pressure Cook, Sauté|
|Prep Time||5 minutes|
|Cook Time||15 minutes|
6 - 8 minutes
- 4 roma tomatoes
- 2 - 4 chipotle chiles in adobo sauce
- 1 tbsp vegetable oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 head cauliflower roughly chopped
- coarse salt
- freshly ground black pepper
- Corn tortillas for serving
- Pickled Red Onions for garnish,
- chopped fresh cilantro for garnish
- In a blender, purée the tomatoes, chipotle chiles, and
1 cupwater until smooth.
- Set the Instant Pot to Sauté and adjust to More or High. Heat the vegetable oil in the pot, add the onion and garlic, and sauté for 2 to 3 minutes, or until the onion is translucent.
- Stir in the cauliflower and tomato-chipotle purée. Season with salt and pepper.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 10 minutes on high.
- When cooking is complete, quick release the pressure. Unlock and remove the lid.
- Spoon the Cauliflower Tinga onto corn tortillas. Garnish with pickled red onions and chopped cilantro.
Option tip: Canned chipotle chiles in adobo sauce pack lots of heat. If you’re not a fan of spicy food, omit the chiles themselves and simply add 1 - 2 tablespoons of the adobo sauce for all the flavor of the chipotles without any of the heat.
Everyday Mexican Instant Pot Cookbook by Leslie Limon
Leslie Limón is a food blogger who resides in a small town nestled in the Mexican highlands -- just two hours north of Guadalajara -- from where she shares her love of Mexican cuisine on her blog, La Cocina de Leslie. Raised by her Mexican grandparents in Redlands, California, Leslie grew up eating homemade, authentic Mexican food from the states of Sonora and Chihuahua. Her earliest memories of tacos are of helping to roll balls of masa and flattening them in a tortilla press while her grandmother gently laid them on a hot cast-iron comal. Leslie thought she knew just about everything there was to know about Mexican food, but upon moving to Mexico she discovered that Mexican food varies from state to state and sometimes even region to region. This book is a celebration of all things tacos, because a life without tacos is no life at all. The Everyday Mexican Instant Pot Cookbook is the definitive Instant Pot cookbook for real Mexican home cooking made fast and simple. The Instant Pot is not your abuelita’s pressure cooker. In the first official Instant Pot cookbook for Mexican cuisine, The Everyday Mexican Instant Pot Cookbook captures the classic flavor of Mexican food with the speed and simplicity of your Instant Pot for everyday meals from the heart of Mexico . This Mexican cookbook showcases a rich variety of regional cuisine, with over 80 recipes that include everything from Roasted Poblano Pepper Tamales to Beef Shank Barbacoa to Mexican Bread Pudding. To enhance the convenience of cooking with your Instant Pot, each recipe in this Mexican cookbook features easy-to-find ingredients and simple, step-by-step instructions to make flavorful Mexican dishes at home.
All recipes by : Everyday Mexican Instant Pot Cookbook by Leslie Limon
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