INSTANT POT TOMATILLO MEXICAN STREET TACOS
Nick Verdisco, Bolster, Snow & Co., Portland
Folks who don’t like their Super Bowl food too spicy enjoyed the more subtle flavors of this taco. Most subscriber/judges found the meat “very flavorful and tender,” but faulted the soggy, soft corn tortilla that enfolded it. Be sure to follow the instructions on your Instant Pot.
Mexican street tacos
Serves 8-12
8 boneless, skinless chicken thighs
1/2 cup chicken stock or water
2 tablespoons extra-virgin olive oil
2 large onions, diced
1 shallot, diced
4 cups diced tomatillos
1 medium-sized jalapeño, diced, seeds removed
2 heaping tablespoons honey
2 tablespoons ground cumin
2 tablespoons smoked paprika
Salt to taste
1/2 cup lime juice
Soft corn tortillas, to serve
Scallions, pickled onions, chopped jalapeños and chopped cilantro, to garnish
Put all the ingredients but the lime juice, tortillas and garnishes in the Instant Pot. Set to “pressure cooker,” and cook for 15 minutes. Release pressure.
Switch to the “sauté” setting and reduce the mixture to desired thickness. Add the lime juice and serve in corn tortillas with garnishes.
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