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Pulled Chicken with Chipotle Chilies
This is a version of classic tinga from the Mexican state of Puebla. We skipped the typical pork and chorizo sausage in favor of leaner, faster-cooking chicken thighs. And we took a cue from our recipe for chicken in green mole and thicken the sauce by cooking tortillas right in the pot with the other ingredients. The shredded chicken can be tucked into tacos or wrapped up with other fillings to make a burrito, or serve it simply with rice or tortillas alongside. Diced white onion, shredded cabbage, sliced avocado and/or crumbled queso fresco are excellent flourishes that add color, flavor and texture to the dish.
4
Servings
Tip
Don't use flour tortillas or tortillas made from a corn-flour blend as neither will break down properly to thicken the sauce. After pouring the tomatoes into the pot, don't stir them in because they have a tendency to stick and burn on the bottom of the pot.
FAST: 1½ hours
Slow: 4½ to 5½ hours
30 minutes active
Ingredients
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3-4
chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
-
Kosher salt and ground black pepper
Directions
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01In a large bowl, combine the adobo sauce with 1 teaspoon salt. Add the chicken and stir to coat. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, cumin and chipotle chilies, then cook, stirring, until fragrant, about 1 minute. Add ½ cup water, scraping up any browned bits. Add the chicken, stir to combine, then distribute in an even layer. Scatter the tortillas evenly over the chicken. Pour the tomatoes over the top but do not stir.
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If adapting this recipe for a standard pressure cooker, would one cook the chicken for 8 minutes after bringing it up to high pressure, or cook it for 8 minutes total after locking the lid in place? Thanks!