Beef Tongue in Tomato Broth
Chicken Gringas al Pastor
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Prep Time | 40 Minutes |
| Servings |
6 Portions
|
Ingredients
To prep:
- ¼ cup fresh pineapple juice
- ½ cup fresh orange juice
- 3½ oz (100 g) achiote 1 block
- ¼ cup White vinegar
- avocado oil
- ¼ onion chopped
- 1 clove garlic chopped
- 1 chicken breast cubed (raw)
- 3 bay leaves
- salt to taste
For serving as garnish:
- flour tortillas
- Manchego cheese
- onion chopped
- cilantro chopped
- Grilled pineapple slices
- lemon to taste
- Chipotle sauce to taste
Ingredients
To prep:
For serving as garnish:
|
Instructions
- Blend the juices, achiote, and vinegar. Set aside.
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute, and once Hot appears, add the avocado oil and grill the onion and garlic. Add the chicken and sear. Once seared, cover with the sauce on all sides. Add the bay leaves and salt and press Cancel.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook for 30 Minutes.
- When done, press Cancel and turn the steam release handle to Venting.
- Heat the flour tortillas. Add the cheese to melt and the chicken. Serve with onion, cilantro, roasted pineapple, lemon, and chipotle sauce.
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