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.
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.
