Instant Pot Chicken Adobo Tacos with Pickled Red Onions

 

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Select sauté and adjust heat to high. In a small bowl, mix the cornstarch with 1 tablespoon of water and add it to the pot. Simmer until thick and bubbly, 1 minute.

Pour over the chicken. Drain the pickled onions and discard the whole spices. Serve the tortillas filled with the chicken and topped with cabbage and pickled onions.

For the pickled onions In a small saucepan, combine 1 cup of water with the vinegar, salt, sugar and pickling spice. Bring to a boil over high heat. Place the onions in a medium non-reactive container and pour the pickling solution over the top. Add chicken, chipotles, adobo sauce, honey, onion powder, garlic powder, salt, and cumin to the Instant Pot.

Stir to combined and cover. Set to Manual and cook on high pressure for 13 minutes. Release pressure manually. Remove chicken to a cutting board and shred using two forks.

To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider vinegar to a boil. Add 4 tablespoons of sugar and a big.

Instructions In your instant pot /pressure cooker combine chicken, broth or water, cumin, chili powder, garlic powder, and fire roasted tomatoes (with liquid). Cover and set to PRESSURE COOK or MANUAL for 20 minutes. (30 minutes if using frozen chicken breasts). Season the chicken legs generously with salt and pepper. Turn the Instant Pot® (see Cook’s Note) to the high saute setting.

Add the oil and once it’s shimmering, but not. Prep the desired toppings: cut red cabbage into shreds, grate cotija or other desired cheeses, chop cilantro, thinly slice radishes, onion, peppers, and avocado. Cut lime wedges. Place all the toppings, including black beans, crema, and salsa, into separate bowls.

Pickled Red Onions: 1 cup thinly sliced red onion. 1/3 cup white wine vinegar. 1 teaspoon salt.

2 tablespoons honey. Seasoning: 1 tablespoon smoked paprika. Spicy Vegan Jackfruit Tacos made in 1-pan in about 30 minutes!

An insanely delicious, easy-to-make filling that’s perfect for tacos, taco salads, burritos, nachos, and more!This kind of pressure cooking turns complex weekend-only dishes into everyday fare. For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time.

List of related literature:

Throw in a tablespoon of the Taco Seasoning and a squeeze of fresh lime juice, and continue to sauté for 30 to 45 minutes to caramelize the onions and peppers.

“The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet” by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet
by Hilary Boynton, Mary Brackett, Natasha Campbell-McBride, M.D.
Chelsea Green Publishing, 2014

Add the onion, chipotle chiles (if using), adobo sauce, and 2 of the garlic cloves and puree.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

We used the traditional Mexican technique of roasting the main ingredients (canned diced tomatoes, onion, and garlic) until darkly browned, then simply blended them with chipotle chile, chili powder, and lime juice to make a complexly flavored sauce.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the ground beef, onions, and taco seasoning and cook until the beef is cooked all the way through and the onions are translucent, about 7 minutes.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

Add coriander and Mexican oregano, along with any other spices you might like, so the picante won’t be so bland.

“The All-American Cowboy Cookbook: Over 300 Recipes From the World's Greatest Cowboys” by Ken Beck, Jim Clark
from The All-American Cowboy Cookbook: Over 300 Recipes From the World’s Greatest Cowboys
by Ken Beck, Jim Clark
Thomas Nelson, 2009

Add the shredded chicken, tomatoes, tomatillos, chipotle, salt, pepper, and herbs.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Instead of using ground chiles and tomatoes, we used chili powder and canned tomato sauce, along with onions, garlic, and spices to make a quick sauce with authentic flavor.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To make it in that fashion, substitute 1/4 to 1/3 cup of ground dried ancho or New Mexican chiles for the fresh green pods, use beef stock instead of chicken, and garnish

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Add green onions and cilantro, and sauté 1 minute.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Add 3 tablespoons chili powder, 3 minced garlic cloves, and 2 teaspoons minced canned chipotle chile in adobo sauce and cook for 30 seconds.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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40 comments

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  • Guys, he is not a hypocrite. Those people who cook carbonara worse than this, gets scolded, because they make it for people who pay 3-star money

  • So it looks like you haven’t done Four Levels of Curry yet (unless YouTube’s search algorithm is failing me again). Could you do that, and also explain what function sugar performs and what changes could be made to keep it sugar-free without losing that function (too badly)? Pretty much every curry recipe I run into on these curry-paste containers says to add sugar in one form or another, but I’m trying to avoid adding extra sugar to things and I prefer to have Meat/Savory dishes be a separate category from Sweet dishes.

  • I think Gordon had done a Freaky Friday body swap with a teenage girl. He keeps using the word ‘literally’ out of context, films himself on iPhone and he’s botox’d off his face. Also, he can no longer cook competently…

  • This is not the real carbonara, the food in Italy is the best, I am not Italian but when I visited Italy I was delighted by its beauties, Italy is the country with the most monuments in the world and has only 60 million inhabitants, If you knew the true story of the Italian mafia you would know everything, hundreds of thousands of police judges died because of the mafia, and they managed to defeat it. They have better security in the country than ours, it is no coincidence that there are no more attacks in Italy. Italy is a fantastic country, I tell you as an American
    Questa non è la vera carbonara, il cibo in Italia è il migliore, non sono italiano ma quando ho visitato l’Italia sono rimasto deliziato dalle sue bellezze, l’Italia è il paese con il maggior numero di monumenti al mondo e ha solo 60 milioni di abitanti, Se conoscessi la vera storia della mafia italiana sapresti tutto, centinaia di migliaia di giudici di polizia sono morti a causa della mafia, e sono riusciti a sconfiggerla. Hanno una sicurezza nel Paese migliore della nostra, non è un caso che in Italia non ci siano più attentati. L’Italia è un paese fantastico, te lo dico da americano

  • Thank taco looks really good, I gotta try it!
    I would suggest using serrano chiles instead of jalapeños next time for the Pico de gallo if you can get them (I don’t know if they are easy to get where you are), usually pico de gallo is made with serranos and i think the crunchiness and flavor are way better for this.

  • It’s not just because this is not original carbonara, who cares, the point is this recipe is absolutely shit. He opened his fridge and took some random stuff like he was blind…and this guy is a “chef”? Unbelievable!

  • Isnt this basically chicken tinga with ancho instead of chipotle? Good call reclaiming the chicken fat instead of just shredding skinless thighs or breasts.

  • Hey, E, that was a real pro tip on rendering the skin for crispy bits in the tacos and schmaltz to use later. The mix of onion and chicken skin, after cooking, is called gribenes and is highly valued. Perhaps you could do a 3 recipe montage from Michael Ruhlman’s book “Schmaltz” to show it off because it is such an underrated ingredient now and deserves a place at the table. The spicy chicken mix freezes well so it can be portioned out to stick in the freezer for a quick weeknight reprise.

  • All of them just adding one type of bean makes me disappointed honestly. I usually add at least 3 different types of beans if not 5 types. Using more beans balances it out so you don’t get as gassy after eating your chili. My go to beans are normally kidney, garbanzo, and black beans.

  • I’m trying this I think his recipe is amazing. And I think this is pure Italian carbonara, he should put cream tho it makes it sweeter
    And olive oil when pasta is boiling
    (my opinion okay)
    Oh yeah tons of sugar

  • The Maryland is me just got stressed out at the level 3 chef putting the whole crab in there. I really hope he took all the guts and lungs out

    ALSO HE DIDNT TAKE THE TAILS OFF THE SHRIMP

  • Everyone says that his Carbonara is crime, but he has only 10 minutes�� try to do something within 10 minutes lol�� If he had more time he would show you the real Carbonara, real fans know that

  • Tu non puoi infangare di cancro questo piatto, d’altronde sono stati gli americani a inventare la pizza con l’ananas, MA IMPARATE PRIMA PORCO DEMONIO������

  • WHAT A HAPPY HOME, BEAUTIFUL. NICE TO SEE GORDON HAPPY AND JOKING INSTEAD OF STRESSED IN A KITCHEN FULL LOL. KINDA REMINDS ME OF MY DAD ON HOLIDAY LOL

  • WOOT I Got 1000. It’s a bit of a cheat because I’m Twin Moons Tavern but this is my personnel account but I say it counts. Good Luck!!!

  • World class chef with so many great dishes and recipe failed in one dish and the whole world laughs at him for failing in that dish.

  • “If you don’t use any milk, what happens is the ACTUAL carbonara (che bestemmia) gets sticky…” Well, that happens if you CAN’T cook it, goddammit. The whole point of carbonara is being able to keep the egg creamy… that’s the hard part. You can’t just go around that by putting the wrong ingredient. Or you might as well put a brick in a cheesecake because you weren’t able to make it stand.

  • I am German. I have no idea about Italian food. But this video made me buy Guanciale, Parmesan, Eggs, Spaghetti and Pepper. Fuck Ramsay.

  • The gorrible Carbonara ever. As Italian this is not Carbonara. This is pasta piselli e pancetta. This is Carbonara Original. https://youtu.be/yAEVZcRaTzE

  • Panna?
    Piselli?
    Bacon?
    Funghi?

    Come cazzo si fa a chiamarla carbonara?

    È come se ordini un hamburger e ti portano il copertone di un tir.

  • I love that you made schmaltz! So yummy! Also, braising is my literal favorite! Can’t beat that intense flavor! This made my mouth water! Love the Taco series! Ya gotta start making your own tortillas!

  • Non si fa cosi’ la carbonara. Non si debbono manomettere le ricette dell’antica cucina italiana! La crema nella carbonara! Ed i funghi con i piselli! Che skifo! Vergogna!

  • Great video. Good content. If u ever want to get in shape, check me out bcuz the spring and summer is around the corner!! Keep pushing and let’s stay fit����������������

  • Ya knooooooooooow, Lorenzo is totally level 10 cuteness. On his own, he’s an 8 his handsome smile rounds him out and takes him to a 10! l8^) What a Doll! Just the right amount of heat, sweetness & spice! And honesty!!

  • Awesome Yum Food! Your videos are awesome and going to be making these tacos this week! And I subscribed to your channel too.
    Like I mentioned I was thinking of doing a few recipes that would be easy for UBER Drivers that are healthy, filling (as it’s mainly men that are driving a lot) to give them an easy to follow recipe that will leave them enough for left overs the next night. Like my turkey burgers and home made chips! AKA Fries! ��
    [email protected] gmail.com

  • I just love how quick and easy your recipes are (and not much dishes to clean too��)! Keep it up, Amanda.
    P.s. I made your watermelon granita and man! They were so good!!!!! Thank you.

  • Level 3 Chef: “I’m going to change the main ingredients and still call it something it’s not.” Chili is not a seafood dish. PERIOD.

  • I love tacos!! Will try soon! Can you make a pumpkin pie recipe for the fall? My brother and I always do a pumpkin pie making contest and I want to beat him this year! Lol.

  • I think something that could improve this series is to also include the cost of the ingredients each level uses in case we want to recreate these recipes at home:)

  • Ma porca miseria questa é criminalità dovrebbero bloccare il video ed arrestare sto pseudocuoco fortuna che non la fa in Italia sta roba se no rischia le botte brutali! Una cosa del genere va arrestato per insulto alla moralità del essere umano che poi chi non sa cucinare può anche credere che sia una cosa corretta nn ha azzeccato un ingrediente e pure la pasta secondo me é scotta mannaggia la micetta so diventato verde solo a guarda sta schifezza manco al cane la darei by un semplice italiano! No il cuoco, a questo nom gli farei manco spiccià casa! È come se venisse in Italia a martellare il Colosseo, è uguale!

  • Since I loved your roast chicken so much, and I love tacos, I was super excited to try this. I made some substitutions to use what I had on hand. I used chicken breasts instead of thighs and a fresh jalapeno instead of the canned green chilies, otherwise I followed the recipe as written. They were excellent. Very flavorful. For anyone wondering, these are not spicy (as in hot) at all using one chipotle pepper. If you like spice, I’d bump it up to two. To make pickled onions I used this simple recipe: 1 red onion, 1 tbsp sugar, 1/2 cup cider vinegar, 1 1/2 tsp kosher salt, and 1 cup water. Dissolve the sugar and salt in the vinegar and water. Slice the onion, place in a jar and pour the liquid over. Allow to sit at room temp for at least an hour. Then you can store in the fridge. Very easy. Really great on the tacos, Thanks for sharing this, Amanda! Keep ’em coming!

  • What a sacrilege!!! Sorry Gordon… But it’s your interpretation of what you falsely named as a « CARBONARA »… Shame on you!!! Don’t fuck up with our ITALIAN TRADITION!!!

  • How you can cook this shit and call it carbonara? Come on, you are really overestimated as chef. Your receipt is worst than the pandemic itself…

  • Those tacos are seriously beautiful! By omg, I can just imagine how awesome they taste with all those spices and the braising liquid. Yum!!

  • I’m sorry, is this a seafood soup.
    No.
    Tank wu but imma stick to well

    Guess I’m not making any of theirs cause I don’t have the ingredients

    No hate

  • Get real. The first time they filmed this Emily bought a can of chili and called it good. No way she ever made chili from scratch in her life.

  • Hi Amanda! i love your youtube channel, I’m from mexico and tinga is one of my favorite dishes, totally I will try this recipe and Chipotles from La Costeña are the best!! Recently I baked your Orange Olive Oil Cake with Mascarpone Whipped Cream, it was amazing!!!!!!

  • Came here hoping to see a great traditional chili I can make at home, left the moment seafood was mentioned… chili deserves so much more than this video is offering

  • Non of that is real chili. No ground beef in any???? WTF??!!!…. crabs??? shrimp???? turkey???? ALL OF THEM SUCK… LEVEL ONE, LEVEL2 AND LEVEL 3!!!

  • I’m throwing hands if I ge either BEANS or seafood in my chili. Btw I’m from Texas our state fish is chili. You ticked off every Texan on here