Fish & Chips with Chipotle Tartar Sauce
Chicken Gringas al Pastor
| By : |
| Cook Time | 30 Minutes |
| Passive Time | 10 Minutes |
| Servings |
6 Servings
|
Ingredients
For preparation
- ¼ cup fresh pineapple juice
- ½ cup fresh orange juice
- 3 ½ oz achiote 100 g, 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
For preparation
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 then 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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