InstaPot Shredded Chicken Mole Nachos

As known from many years the most cuisine that combines both exotic taste and health,

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InstaPot Shredded Chicken Mole Nachos

As known from many years the most cuisine that combines both exotic taste and health, it’s the Mexican Cuisine. Starting with Tacos and ending with delicious burritos, Mexican food has become of the most domination of our food-taste. The most pleasant and unique thing about Mexican cuisine I that you can add your personalized fingerprint to your dishes, one of these recipes is The Shredded Chicken Mole Nachos, it’s easy and delicious recipes (You will see!!!). It will take only 45 minutes to prepare it which makes it 100% compatible with sudden movies at night, and why not to sudden guests.

INGREDIENTS

1 dried Ancho Chile
2 canned Chipotle peppers
1 small, chopped yellow onion
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 3/4 pounds or 6 chicken thighs (with bones)
2 tablespoons Mexican crema
2 Tablespoon Adobo sauce
2 tablespoons raisins
1 can whole tomatoes (no-salt-added)
1 teaspoon kosher salt
1 ounce finely chopped semisweet chocolate
1 pkg. multigrain tortilla chips
2 tablespoons almonds (toasted and sliced)
Lime wedges (for serving)
1/4 cup radishes, thinly sliced
1 ounce candied, chopped jalapeño chile slices
1 medium-size chopped avocado
1/4 cup fresh cilantro leaves
1/2 cup Cotija cheese, crumble

GUIDELINES

 

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1. Take a bowl of hot water and take the dried ancho chile to dip it in. Wait 11 min. now you drain it and remove seeds and stem of the chile

 

2. Add the following ingredients into a blender, Chili, Chopped Onions, Cumin, Almonds, Chocolate, Raisins, chipotle peppers, two tbs abodo sauce, and salt. Blend until it will be perfectly smooth, make it good this is the main raunchy mole sauce

3. Take your golden kitchen appliance ( the Instant Pot), put the chicken thighs inside it. Pour over the sauce on the chicken. Flip your chicken over to make sure its covered with the sauce so that the tighs will be delicious and tasty

4 Close your insta pot and seal it. Choose the manual mode for cooking, next choose the high-pressure option and hit 16 min mark. 16 min over, turn the pressure valve to venting position

5 After that, you make a quick release, and now you can remove the lid and take out your chicken from the instant pot. When it cools down to remove the bones and shred your chicken

6 Don’t forget you have a sauce in the pot, choose the saute option on lesser heat to cook the sauce. Normally the sauce mole should be thick, but if it’s not the case keep cooking it until you reach your desired consistency level. Once this level is achieved add the chicken tights and cook for around 2 to 3 min, so it can be warmed up.

7 Spread your tortilla chips on the aluminum foils ( it’s the baking part hmm!!!). Top the chips with the chicken mixture, the delicious mole sauce, jalapeno slices, crema, cheese, avocados, radishes, and cilantro. Pre-heat the oven ( to about 375 degrees F), add the tray, and bake until cheese melts. You can serve now with lime wedges and amazing drinks, Congrats!!!

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