X Chicken Tacos & Charred Tortillas Chicken Marinade

You catch the smell through the steam vent and suddenly you are starving. That kinda rich, smoky scent mixes up with spicy sweetness and hits you real good. Y'all, that valve hiss on the pressure cooker tells you the flavors are cooking deep inside while you wait.

It's funny how that smell wraps around you, making you remember taco nights of the past. You spot the promise of crunch from the chicken coated in that tangy BBQ sauce. The natural release means you gotta be patient, but your stomach's doing flips already.

You sense the depth of the broth behind the sauce, even though it
9s thick and sticky. The sweetness of the Mexican chocolate and chipotle combined with the spices is working its charm. When you finally open the lid, steam cues tell you that dinner9s about to be really good tonight.

The Real Reasons You Will Love This Method

• Pressure cooking locks in flavors so your chicken tastes super rich and tender.
• Using dried chiles and Mexican chocolate gives depth to the sauce that9s just unreal.
• Frying after pressure cooking makes your chicken perfectly crispy and crunchy.
• The natural release step helps keep the meat juicy, no drying out here.
• Charred corn relish rounds out the spiciness with a fresh, slightly sweet crunch.
• This recipe works fast compared to slow cooking but still feels like a feast.
• You get to show off your skills while keeping things pretty simple at the same time.

Everything You Need Lined Up

• Vegetable oil for frying and saute9ing the relish.
• Corn tortillas - you9ll need about 10 to hold all that tasty chicken and relish.
• New Mexico dried chiles and chipotle chiles - those bring smokey heat to your BBQ sauce.
• Ketchup and light brown sugar to balance sweet and tangy flavors just right.
• Mexican chocolate chopped up - adds a nice twist of richness to your sauce9s broth depth.
• Spices including chili powder, cumin, garlic powder, onion powder, oregano, black pepper, and kosher salt to taste.
• Cooked shredded chicken - about 2
  2 pounds, ready to soak up that killer sauce.
• Charred corn relish made from fresh corn, red onion, jalapef1os, garlic, lime juice, cotija cheese, and fresh cilantro.

Walking Through Every Single Move

Step one, you toast those dried New Mexico and chipotle chiles in a dry skillet until you can smell them real good, kinda nutty and smoky. Then you soak
9em in hot water to soften, perfect for blending them smooth later.

Next, blend the soaked chiles along with ketchup, light brown sugar, chopped Mexican chocolate, chili powder, cumin, and garlic powder till that BBQ sauce is thick and luscious. It smells kinda sweet and smoky all at once.

Marinate your cooked shredded chicken in this sauce for at least an hour, but if you can wait a bit longer, even better. Your patience gonna pay off with every bite.

Heat vegetable oil in a frying pan over medium heat once the chicken's marinated, then fry it till crispy edges form and it9s heated through. That crunch adding so much more texture than just pressure cooking alone.

While frying chicken, warm your corn tortillas on a griddle till they9re soft, pliable, and have little charred spots. Those spots add a bit of smokiness and keep tortillas from breaking when you fold 9em up.

Finally, assemble your tacos by piling on crispy chicken then spooning over that fresh charred corn relish. Maybe sprinkle some cotija and cilantro on top and serve immediately so everything stays warm and crunchy.

Easy Tweaks That Make Life Simple

• If you9re short on time, soak your chiles in just boiled water and do a quick 15-minute marinate instead of an hour.
• Use leftover rotisserie chicken instead of cooking your own chicken beforehand to speed things up.
• Skip frying if you want less crisp but keep the sauce and just heat chicken in it directly, it still works real good.
• For the relish, if fresh corn is outta season, frozen corn tossed on a hot pan till charred works fine too.

That First Bite Moment

The second you chomp into one of these tacos, you probably gonna grin. That crispy chicken has this bold smoky-sweet BBQ coating that kinda sings with heat and richness.

The softness of the warm tortilla is perfect contrast, kinda like a little pillow carrying that punch of smoky goodness. Then you hit the charred corn relish that adds sharp bursts of onion, lime, and fresh herbs.

You notice the subtle crumbly cotija cheese that melts gently into every bite, giving a milky, salty touch that makes you wanna keep going. It all comes together with this delightfully crunchy, juicy combo that feels just right.

You recall those taco nights where you didn9t wanna share your plate at all. This one9s gonna be your new favorite hands-down, no joke.

Smart Storage That Actually Works

Once you got leftovers, store that BBQ sauced chicken in an airtight container in your fridge. It keeps well for about 3 to 4 days so you can enjoy later without losing any flavor or moisture.

If you wanna keep the chicken crunchy, it9s best to separate it from the relish and tortillas before storing. Warm it up in a skillet to crisp back edges before assembling again.

The charred corn relish is great in the fridge for 2 to 3 days; just give it a little stir before serving. Tortillas can be wrapped in foil and warmed quickly in the oven or on a skillet to bring back that soft, pliable texture.

The FAQ Section You Actually Need

• Q: Can I use fresh chiles instead of dried?
  A: Fresh chiles have a different moisture level and flavor, so they won9t give the same smokiness. Dried chiles are best for that depth in the BBQ sauce.
• Q: What if I don9t have Mexican chocolate?
  A: You can substitute with dark chocolate and add a pinch of cinnamon to catch some of the traditional flavor notes.
• Q: How important is natural release for the chicken?
  A: It helps keep the chicken juicy and tender instead of drying out. Fast releases can make it tougher.
• Q: Can I make this recipe vegetarian?
  A: You sure can try with firm tofu or mushrooms, but you9ll wanna cook those a bit differently, maybe skip frying to keep it tender.
• Q: How spicy are these tacos?
  A: The chiles and jalapef1o give medium heat but it9s pretty balanced with sweetness and lime juice so it9s not overwhelming.
• Q: What9s best way to reheat leftovers?
  A: Reheat chicken in a skillet to crisp it back up and warm tortillas on a griddle. Add fresh relish on top after warming so it stays fresh.

For similar smoky and hearty chicken dishes, check out our Healthy Taco Casserole or dive into flavorful Bacon And Egg Empanadas for more pressure cooker delights. You might also like the fresh zest of our Spinach Salad With Bacon And Eggs to round out your meal ideas.