The pressure builds and you start counting down minutes until you eat.
You set that sealing ring just right and lock down the lid on your pressure cooker. It9s kinda thrilling hearing that valve hiss as the steam starts doing its thing. You can almost smell those spices mixing up inside.
As it cooks, you find yourself pacing a bit, checking the timer, imagining those juicy chicken bites swimming in that flavorful sauce. It9s gonna be worth every second of the wait, trust me.
When you finally do your quick release, the steam escaping makes you wanna yell "Dinner9s ready!" You spot that deep color and you notice the thick, rich sauce clinging to every shred of chicken. Man, this birria taco thing just works real good.
The Real Reasons You Will Love This Method
- Pressure cookers speed up cooking so your chicken gets super tender fast.
- The sealed environment locks all those delicious flavors right inside.
- You don9t have to babysit the stove; less stress for ya in the kitchen.
- The combination of enchilada sauce and soda makes the sauce sweet but tangy 6delish!
- Shredding rotisserie chicken saves loads of time and still tastes fresh.
- Pan-frying the tacos melts the cheese perfectly and crisps up the tortilla.
Everything You Need Lined Up
- 1 Rotisserie Chicken - shredded into bite-size pieces
- 1 Tablespoon Chili Powder - gives that smoky heat
- 2 teaspoons Smoked Paprika - adds nice depth
- 2 teaspoons Cumin - earthy and warm flavor
- 2 Cups Shredded Mexican Cheese - gooey goodness
- 12 Corn Tortillas - gotta have them warm and soft
- Vegetable Oil - for pan frying the tacos later
- 1 Can Red Enchilada Sauce (10oz) - saucy magic for birria
- 1 Cup Coke or Dr. Pepper or Root Beer - no diet or zero sugar, trust me
- 2 ⅓ Cups Light Brown Sugar - makes the sauce slightly sweet (note: don9t skip!)
The Full Pressure Cooker Journey
First things first, shred your rotisserie chicken into bite-sized pieces. You wanna bite after bite of that juicy texture.
Heat a small splash of vegetable oil in a large skillet over medium heat. Toss in your shredded chicken to warm it up and get it ready for all that spice.
Sprinkle the chili powder, smoked paprika, and cumin right over the chicken. Stir it around so every piece gets some love from those spices.
Pour in the entire can of red enchilada sauce and that cup of soda you picked. The fizz works with the sauce to add some punch.
Now add the brown sugar and garlic powder, stir it all together. Let the mixture simmer on medium-low heat for 15-20 minutes. You notice it thickens and the flavors really start hanging out with each other.
While that9s simmering, warm your corn tortillas on a skillet or griddle. Tortillas gotta be pliable or no good taco.
Now assemble! Spoon the birria chicken mixture onto each tortilla, add that shredded cheese, and if you want, pan-fry the tacos in a bit of oil till those edges get crispy and cheese melts. Eat immediately, you9re gonna love it.
Valve Hacks You Need to Know
- Make sure your sealing ring is snug and not cracked so the valve hiss sounds right when pressure builds.
- If you9re in a hurry, use quick release to let out steam fast but watch for hot splatters.
- Slow release is your friend when you want the sauce to settle without boiling over.
- Watch the steam cues during cooking; if steam stops hissing, pressure might be dropping.
- To keep things safe, always check your valve for clogging before starting, it helps avoid pressure troubles.
Your First Taste After the Wait
You pick up that first bite and the chicken is so tender it nearly falls apart in your mouth. The flavors hit you like a warm hug from an old friend.
The sweet and smoky sauce clings just right, mixing with the melted cheese and tortilla crispiness. You spot the slight tang from the soda adding charm to every mouthful.
It9s messy but that9s part of the joy 6you gotta lean in, get some sauce on your fingers, and savor the full experience.
With every bite, you9re reminded why cooking with the pressure cooker brings big flavor fast. Dang, you nailed this one.
Smart Storage That Actually Works
Got leftovers? No worries. First up, store any extra birria chicken mixture in an airtight container in your fridge. It keeps good for 3-4 days and reheats super well.
If you wanna freeze some, lay the chicken sauce flat in a freezer bag to save space. When ready, thaw in the fridge overnight and warm gently on the stove or microwave.
For tortillas, wrap them tightly in foil or plastic wrap and place in the fridge. Warm them again on a skillet or microwave before your next taco session.
Your Most Asked Questions Answered
- Can I use fresh chicken instead of rotisserie? Yes, but it9ll take longer to cook. Rotisserie is a real shortcut you9ll appreciate.
- What if I don9t have enchilada sauce? You can mix tomato sauce with chili powder and cumin as a quick substitute, but the enchilada sauce is what gives the birria vibe.
- Can I skip the soda in the sauce? The soda adds sweetness and tenderizes. Using water alone makes it less flavorful.
- How long do I keep the pressure cooker on? This recipe simmers on stove after putting stuff together. But if pressure cooking fresh chicken, 10-12 minutes high pressure usually works.
- Why pan-fry the tacos? Pan-frying crisps the tortilla and melts cheese to deliver that crispy, gooey combo that9s gotta be tasted.
- Is it okay to use store-bought tortillas? Totally, but warming them well before filling helps a bunch with softness and flavor.
For more quick breakfast ideas, check out our Deviled Eggs With Bacon, Bacon And Egg Foo Young, or try the crispy Cheesy Bacon Hashbrown Waffles for a hearty start to your day.
Chicken Birria Taco Recipe
Ingredients
Ingredients
- 1 Rotisserie Chicken shredded into bite-size pieces
- 1 Tablespoon Chili Powder gives that smoky heat
- 2 teaspoons Smoked Paprika adds nice depth
- 2 teaspoons Cumin earthy and warm flavor
- 2 Cups Shredded Mexican Cheese gooey goodness
- 12 Corn Tortillas gotta have them warm and soft
- Vegetable Oil for pan frying the tacos later
- 1 Can (10oz) Red Enchilada Sauce saucy magic for birria
- 1 Cup Coke or Dr. Pepper or Root Beer no diet or zero sugar
- 2 ⅓ Cups Light Brown Sugar makes the sauce slightly sweet (note: don’t skip!)
- 1 teaspoon Garlic Powder
Instructions
Instructions
- First things first, shred your rotisserie chicken into bite-sized pieces. You wanna bite after bite of that juicy texture.
- Heat a small splash of vegetable oil in a large skillet over medium heat. Toss in your shredded chicken to warm it up and get it ready for all that spice.
- Sprinkle the chili powder, smoked paprika, and cumin right over the chicken. Stir it around so every piece gets some love from those spices.
- Pour in the entire can of red enchilada sauce and that cup of soda you picked. The fizz works with the sauce to add some punch.
- Now add the brown sugar and garlic powder, stir it all together. Let the mixture simmer on medium-low heat for 15-20 minutes. You notice it thickens and the flavors really start hanging out with each other.
- While that’s simmering, warm your corn tortillas on a skillet or griddle. Tortillas gotta be pliable or no good taco.
- Now assemble! Spoon the birria chicken mixture onto each tortilla, add that shredded cheese, and if you want, pan-fry the tacos in a bit of oil till those edges get crispy and cheese melts. Eat immediately, you’re gonna love it.
- Make sure your sealing ring is snug and not cracked so the valve hiss sounds right when pressure builds.
- If you’re in a hurry, use quick release to let out steam fast but watch for hot splatters.
- Slow release is your friend when you want the sauce to settle without boiling over.
- Watch the steam cues during cooking; if steam stops hissing, pressure might be dropping.
- To keep things safe, always check your valve for clogging before starting, it helps avoid pressure troubles.
