By Christian Guzman
– 8 Guajillo Chiles – 5 Garlic Cloves – ½ large Onion – Water – 1 tsp Ancho Chile Powder – 1 tsp Oregano – ½ tsp Cumin Powder – ½ tsp Salt – 1 tsp Better Than Bouillon – El Pato Jalapeno Salsa
After cooking the Red Chile Sauce ingredients in a sauce pan, add them to a blender to pulverize them.
– 2 tbs Olive Oil – 2.5 lbs Chicken Thighs – 2 cups Water – 2 Bay Leaves
Place the chicken in the bottom of the heated Instant Pot to start searing.
Remove the chicken from the Instant Pot and set aside. Pour in the Red Chile Sauce.
Add 2 cups water, 2 bay leaves, stir, then return the seared chicken. Cover and set the Instant Pot to cook for 10 minutes.
Remove chicken from the sauce and shred it with two forks once cooled enough to handle.
Strain the sauce by swirling a spoon around the bottom of a strainer placed over a bowl.
Dip a corn tortilla in the red chile sauce then place in hot skimmed oil from the top of the sauce.
Add shredded chicken and cheese to the center of the tortilla.
Using a spatula, fold over and press until everything is hot and the cheese is melted.
Remove to a paper towel to drain then your birria tacos are ready to serve.