This is the filling for enchiladas, and we just use it like Chicken Tinga, which is to say in any kind of soft taco shell or on a bowl of rice.
EASY, FAST, PANTRY STAPLES
Mix up the sauce in iPot (Instant Pot Pressure Cooker)
2 Tbsp. avocado oil, or any oil or fat you want
2 Tbsp. dried shallots
Or you can brown some fresh onions or shallots in the oil then add everything else…
15 oz. can of tomato sauce
1 tsp. dried oregano
2 tsp. ground cumin
2 tsp. granulated garlic
1/2 tsp. onion powder
1 tsp. chili powder (a blend) or Emeril’s Southwest Essence
1 tsp. Salt
1/4 tsp. Chipotle pepper powder
1 dash of cinnamon – about 1/8 tsp., not more
4 oz. can of diced Hatch/roasted green chilies, mild
There is plenty of flavor for me and I cannot have tomato paste. But, if you do find you need any more flavor, or if you want to use fresh tomatoes, add a couple tablespoons of tomato paste.
Toss in 8 raw chicken tenderloins. These can be frozen or not–the Instant Pot starts the timer when the whole batch comes up to temp. Set the pressure cooker to 15 minutes of high pressure (“Poultry”). Once the thing cools down (you can release the pressure when you want), take out the chicken and shred it using two forks and put it back into the sauce. Keep warm for the rest of the day until everyone gets their dinner!
Taco shell ideas:
- Organic corn tortillas
- wheat flour tortillas
- any wrapper you want
- a bowl of rice
- Zenbelly plantain tortillas
- Cassava flour tortillas
All of your basic taco toppings, including:
- Fresh cilantro
- raw onions
- sour cream
Rachel’s favorite: chopped jicama, avocado, cilantro and fresh squeeze of lime in an Organic corn tortilla.