– Chicken breast – Chipotle peppers in adob – Tomato paste – Garlic cloves – Orange juice – Honey – White vinegar – Salt – Chicken broth – Cilantro – Pineapple tidbits – Red onion – Cornstarch & water – Cojita cheese – Corn tortillas – Avocado
Combine the orange juice, chipotle peppers in abodo, tomato paste, minced garlic, honey, salt, and white vinegar together in a large container or Ziploc bag and mix well. Add the boneless skinless chicken breasts into the marinade and shake to combine well.
Make the sauce
Blend the cilantro, half of the red onion, lime juice, and 1 cup of pineapple tidbits using a food processor until smooth.
Fry the corn tortillas
Prepare the corn tortillas by heating a skillet over medium heat and spritzing the skillet with oil. Add the corn tortillas one at a time and fry on each side. You want the corn tortillas to have some bend in them and not too crispy.
Release Pressure & shred chicken
Once the time is up, allow the pot to naturally release pressure for 10 minutes before removing the lid. Using two forks, shred the chicken into chunks. Or, if you have meat claws, you can use them to shred the chicken as well.
Thicken sauce and serve
Combine cornstarch and water together before mixing it into the pot. Allow the sauce to thicken before serving. Serve in corn tortillas with cilantro, Cojita cheese, pineapple, & avocado.
FOR THE FULL RECIPE