Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
With the Instant Pot, you get Mexican pulled chicken at the speed you need
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.
30 minutes, Fast: 1½ hours
Slow: 4½ to 5½ hours
Ingredients
-
3-4
chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
-
Kosher salt and ground black pepper
Directions
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTLog In
Or subscribe
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS