Taco 'Bout Yummy

Picture it: the kitchen table, taco Tuesday, 3 days ago.  Everyone is sick of ground beef and a packet of powdered orange stuff, but the love for tacos is definitely still there.  Because what weirdo doesn't love tacos?  So, what do you do?  You whip out your pressure cooker and throw together a delicious, homemade chicken taco filling, and suddenly you're a freaking superhero.

If there's anything I love more than a delicious, easy recipe, it's a delicious, easy recipe that makes enough for two meals.  This is really good leftover, so I make a fair amount at a time.  The possibilities for how you use it are nearly endless.  Besides the obvious tacos, you could use it as an enchilada filling, or pile it on top of rice and seasoned pinto beans in a bowl.  Heap it on a crusty roll with some cilantro and avocado crema to make a Mexican torta.  Or throw it into a large flour tortilla with some jack cheese, black beans, and corn, fold it in half, and cook it on a griddle for an awesome quesadilla.  There; you've got a menu for the whole week!  You're welcome.

Pressure Cooker Salsa Lime Chicken

If you were really in a hurry, I'm sure you could swap out the spice mixture for a pre-made taco seasoning, but I really like making it from scratch for that undeniable "homemade" taste.  If you want to get tipsy, grab a Dos Equis Amber.

1 Tbs. chili powder

1 1/2 tsp. ground cumin

1 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. ground coriander

1/2 tsp. garlic powder

1/4 tsp. dried Mexican oregano

1/4 tsp. onion powder

3 lbs. boneless skinless chicken thighs or breasts

2 Tbs. lime juice

1 (16 oz.) jar of salsa

Mix the first 9 ingredients together and set aside.  Put the chicken, lime juice, salsa, and spice mixture in the pressure cooker.  Cook on high pressure for 10 minutes, then do a natural pressure release for 10 minutes.  Remove the chicken with tongs or a slotted spoon and shred.  Add back as much of the salsa sauce mixture to the chicken as you want.  For tacos, I don't add back much at all because it makes the tacos really messy.  The chicken will still have great flavor.  If I'm making nachos or taco salads and the like, I add a lot of the sauce back.  Serve with whatever taco fixings you want.  Cilantro, sour cream, queso fresco, pico de gallo, and a squeeze of fresh lime are super yummy on soft tacos made from flour or corn tortillas.