The BEST Crunchy Chicken Wet TACOS | Tacos Dorados de Pollo Ahogados

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Hello & welcome to the Views Kitchen, HAPPY 🌮 TUESDAY AMIGOS!! If you make this recipe; You’ll need intervention. Cloud was kind enough to walk me to the recliner chair as I digested these wonderful #WAT (wet A** Tacos). Sorry views club jr look away at my potty mouth. Now, these chicken tacos are simple to make and the best part is the nutritious broth that feels more love a cheat day. Oh, Yeah! Doesn’t cut it, amigos. I look forwards to see your repost on social media and of course our little conversations about life & food. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
🛍🛒Many of the items used in the video are on our Amazon Store Front. Link Below
Oil for frying
20 Corn tortillas ( Mission was used in the video)
1 can roasted hatch chili
Cotija cheese

Instant pot chicken
4-pound chicken
4 cups of water
1/2 cup knorr chicken liquid concentrate or 2 Tbs chicken bouillon
1/2 medium onion
3 Garlic cloves
1 tomato
1/2 Tbsp Mexican Oregano
1/2 tsp black pepper
-Poultry cook 25-30 minutes
-If you have a chicken over 4 pounds or if your chicken is thick and juicy. cut the chicken into pieces to fully cook

Pickled Onions
1 to 2 purple onions
Juice of 2 lemons
1 Tbsp white vinegar
1/2 Tbsp salt (Himalayan)
– If you are using regular table salt useless than suggested amigos 😘

Botana/ snack
1 Cucumber
1 Carrots
Juice of a lime
Salt and pepper to taste (1/4 tsp salt 1/4tsp pepper)

🛑 I’m your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would love to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don’t forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn’t be here without you 😘 Thank you 💕
📌 If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie

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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you determine to buy something is completely up to you😁 This is not a sponsored video.

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