Beef Tongue in Tomato Broth
Swiss Enchiladas
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
6 Portions
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Ingredients
- 2 medium or 1 large chicken breasts shredded
- Corn tortillas
For the green sauce:
- avocado oil
- 10 medium-sized green tomatoes
- ¼ white onion cut in chunks
- 2 cloves garlic
- 1½ cups chicken broth
- 3 serrano peppers
- ½ bunch cilantro
- 1 cup Greek yogurt or sour cream
- salt to taste
For serving as garnish:
- Manchego cheese sliced or grated
- Red onion pickled in white wine vinegar
- fresh cilantro finely chopped
- sour cream to taste
Ingredients
For the green sauce:
For serving as garnish:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and once Hot appears on the display, add avocado oil, tomatoes, onion, and garlic. Once golden, add the chicken broth. Press Cancel.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Add the yogurt and cilantro, blend with an immersion blender and check for salt.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes. The sauce will be ready.
- With the hot tortillas, make tacos with the shredded chicken. Bathe them with the sauce, add sour cream and Manchego cheese. Put them in the electric oven or broil until the cheese melts. Top with onions and chopped cilantro.
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