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.