1: Sear whole chopped garlic and onion.
2: Add cumin, oregano, smoked paprika, salt, pepper, taco seasoning, chicken bouillon, dash of cayenne, and couple bay leaves.
3: Add pineapple juice and juice from a whole lime.
4: Mix in boneless skinless chicken thighs.
5: Set pressure cooker to high for 20 minutes, or simmer for about 45 minutes.
6: Remove and shred chicken on baking rack, soak with remaining broth from the pot, and then broil in oven for about 5 minutes or until nicely seared/charred.
7: Slice bell pepper, onion, and jalapenos. Place veggies on baking rack, oil, and season with salt, pepper, garlic, and cumin.
8: Sear in broiler until slightly charred and softened.
9: Assemble chicken and seared veggies on corn or flour tortilla, add fresh veggies like shredded cabbage, and top with your choice of salsa, crema, and sour cream.
