Mashed Sweet Potatoes with Brown Butter
Chicken Pibil
| By : |
Passionate about the art of food, Luz Colsa is Soulfood, a space where love for cooking is shared.
| Prep Time | 20 Minutes |
| Servings |
4 Portions
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Ingredients
- 1 lb chicken breast 500 g
- 1 cup fresh-squeezed orange juice
- 2 guajillo chili peppers
- 1 tsp oregano
- Pinch cinnamon
- 1 tsp garlic powder or 3 garlic cloves
- 3 tbsp apple cider vinegar
- 1¾ oz (50 g) achiote paste half-package
- 2 cloves
- ¼ onion
For the Habanero sauce:
- ½ cup lemon juice
- ¼ cup red onion julienned
- 2 habanero chili peppers deveined and sliced
- 3 tbsp White vinegar
- Salt and pepper
- Oregano powder to taste
- 2 bay leaves
For the cheese tortillas:
- 1 cup Manchego cheese grated
- Corn tortillas
Ingredients
For the Habanero sauce:
For the cheese tortillas:
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Instructions
- Seed the chili peppers and soak in boiling water. Let stand 5 minutes, strain, and set aside.
- Add the orange juice, soaked chili peppers, oregano, cinnamon, garlic powder, vinegar, achiote, cloves, and onion to a blender. For more flavor, I recommend marinating the chicken in this sauce for 30 minutes.
- Add chicken and sauce to Instant Pot®. Make sure the steam release handle is turned to Sealing . Press Pressure Cook and set time to 20 Minutes .
- While chicken is cooking, put the habanero sauce ingredients into a bowl and set aside. (This sauce tastes better the next day.)
- Once chicken is cooked: Shred the chicken, return to the pot and leave over low heat for a few minutes.
- Serve on tacos, cheese crisps, sandwiches or toast.
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