Chicken Carnitas Tacos
Serves 620 mins prep25 mins cook
A quick and easy recipe for delicious chicken carnitas tacos, wrapped in authentic Guerrero corn tortillas. These flavorful tacos combine chicken, spices, and vegetables for a satisfying meal to honor Mexican Independence Day and Hispanic Heritage month.
0 servings
What you need

bay leaves

tsp smoked paprika

tsp cumin

tsp salt

tsp oregano

tsp pepper

tsp taco seasoning

tsp chicken bouillon

garlic

cabbage

onion

lime juice

oz pineapple juice

bell pepper
Instructions
1: Sear whole chopped garlic and onion in a pot or Instant Pot. 2: Add 1 teaspoon each of cumin, oregano, smoked paprika, salt, pepper, taco seasoning, chicken bouillon, and a dash of cayenne, plus a couple of bay leaves. 3: Add 12 ounces of pineapple juice and juice from a whole lime, and mix in 3 pounds of boneless skinless chicken thighs. 4: Set the pressure cooker to high for 20 minutes. 5: Remove and shred the chicken on a baking rack, soak with the remaining broth from the pot, and then broil in the oven for about 5 minutes or until nicely seared/charred. 6: While the chicken is in the pot, slice bell pepper, onion, and jalapenos, place the veggies on a baking rack, oil them, and season with salt, pepper, and garlic. 7: Sear the veggies in the broiler until slightly charred and softened. 8: Assemble the tacos in Guerrero corn or flour tortillas, add fresh veggies like julienne cabbage, and top with salsa and crema or sour cream.View original recipe
