Instant Pot Shredded Chicken

This delicious instant pot shredded chicken sope, pinched, picaditas or chopped are Mexican food whose main base is the thick corn tortilla. Initially, these tortillas are usually fried with lard, although there is no lack of people who do it with vegetable oil. And it is that many Mexican dishes have corn dough, a culture that they inherited from their aborigines. The idea is to pan fry until golden brown and crispy; these sopes are slathered with refried beans and topped with the toppings of your choice.

Instant Pot Shredded Chicken

Shredded Chicken Instant Pot Recipes

FOR 4 PEOPLE
PREPARATION TIME: 15 MINUTES
COOKING TIME: 30 MINUTES

What chicken is best for shredding?

Instant Pot Shredded Chicken: FOR THE TINGA

Chicken Parm Nachos
Chicken Parm Nachos

1 ½ pound boneless, skinless chicken thighs

2 cans (14.5 oz each) roasted tomatoes, diced, undrained

1 ½ cups homemade sauce or store-bought

2 or 3 canned chipotles in adobo, finely chopped, plus 1 tablespoon sauce for adobo (La Costeña is recommended for the gluten-free option)

½ tablespoon apple cider vinegar

1/2 teaspoon kosher salt, plus additional seasoning

Instant Pot Shredded Chicken: FOR THE SOPES

¼ cup vegetable oil

8 packets of sopes

TO DECORATE

1 cup store-bought or Refried Beans, heated (“Old El Paso” or “Rosarita” recommended for gluten-free option)

1 cup of chopped lettuce

½ cup chopped red onion

1 medium tomato, finely chopped

¼ cup finely chopped fresh cilantro

½ cup sour cream

1 cup grated chihuahua cheese

1 avocado, diced

TO MAKE THE TINGA

In a small oven or medium saucepan over low heat, stir to combine the chicken, tomatoes, salsa, chipotles, salsa, vinegar, and salt. Cover and cook, occasionally stirring, for 25 to 30 minutes, or until chicken is cooked through. Shred with two forks. You can taste and season with extra salt, if needed, and cover to keep warm while you make the sopes.

TO PREPARE THE SOPES

Meanwhile, over medium-high heat, heat oil until shimmering in a large skillet. After it’s done, fry the sopes until golden brown, about 2 minutes on each side.

TO GUARD AND SERVE

Top the sopes with about 1 ½ tablespoon of scrambled beans each, followed by the chicken. Garnish with lettuce, cheese, avocado, onion, tomato, cilantro, and sour cream, and serve.

SLOW COOK:

Chicken tinga can be made quickly in the slow cooker. Add all the ingredients for the tinga, mix soon, cover, and cook on low heat for about 6 hours. Then add the rest of the recipe to make the sopes, garnish, and serve.

This exquisite dish is designed to satisfy the most diverse tastes between vegetarian and carnivorous. Both those who make up one side and the other can enjoy the freedom of adding or removing ingredients to make this dish more enjoyable. The use of cheeses can also give a more enhanced flavor with a different touch to this recipe. Do not be afraid to explore any variation that comes to mind and share with friends and family something extra that takes them out of the eating routine.

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