Crispy Mojo Chicken Tacos
Tender citrus garlic mojo chicken is seared and pressure cooked in the Instant Pot, shredded into its reduced cooking juices, and folded into corn tortillas with melted cheese. The tacos are cooked in a skillet until golden and crisp, then served with onion, cilantro, lime, and tomatillo salsa for dipping.
Equipment
- Tongs
- Two forks or stand mixer
- Large cast iron or Griddle Pan
- Spatula
Ingredients
Mojo Chicken
- 1¾ pounds boneless skinless chicken thighs about 800 grams
- ½ teaspoon kosher salt about 2 grams
- ¼ teaspoon ground black pepper about 0.5 gram
- 1 tablespoon neutral oil 15 milliliters
- ½ cup low sodium chicken broth or water 120 milliliters
- 1 cup homemade Mojo Marinade with Orange Juice and Lime 240 milliliters
Crispy Tacos
- 12 small corn tortillas approximately 300 grams total
- 8 ounces Oaxaca Chihuahua, Monterey Jack, or Mexican blend cheese, about 225 grams, thickly shredded or thinly sliced
- 2½ cups shredded mojo chicken
- 2 to 3 tablespoons neutral oil 30 to 45 milliliters, divided
Serving
- ½ small white onion finely chopped, about 55 grams
- ½ cup chopped fresh cilantro about 8 grams
- 2 limes cut into wedges
- Quick Charred Tomatillo Salsa Verde for dipping
- Fresh Tomato Jalapeño Salsa optional
- Molcajete Guacamole optional
Instructions
Cook the Mojo Chicken
- Pat the chicken thighs dry. Season both sides with the kosher salt and black pepper.
- Select Sauté on the Instant Pot. Once the pot is hot, add 1 tablespoon neutral oil.
- Add the chicken thighs in a single layer, working in batches if needed. Sear for 2 to 3 minutes on the first side, until lightly browned. Flip and sear for 1 to 2 minutes. The chicken does not need to be cooked through.
- Transfer the seared chicken to a plate.
- Pour the chicken broth or water into the pot. Use a wooden spoon to scrape every browned bit from the bottom. The bottom should feel smooth before pressure cooking.
- Return the chicken and any accumulated juices to the pot. Pour the mojo marinade over the chicken. Do not stir the marinade into the bottom of the pot.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 9 minutes.
- When the cooking cycle ends, allow the pressure to release naturally for 10 minutes. Carefully release the remaining pressure.
Shred and Finish
- Check that the chicken has reached at least 165°F and is tender enough to shred. Transfer it to a cutting board or bowl and shred with two forks.
- Select Sauté again. Simmer the cooking liquid uncovered for 5 to 8 minutes, stirring occasionally, until slightly reduced and more concentrated.
- Return the shredded chicken to the pot. Toss with enough reduced cooking liquid to make it moist and flavorful without leaving it soupy. Start with ½ cup and add more as needed.
- Taste and adjust with salt or lime. Turn off the Instant Pot.
Assemble and Crisp the Tacos
- Warm the tortillas in a dry skillet for 10 to 15 seconds per side, or wrap them in a damp paper towel and microwave for approximately 30 seconds. They should be flexible enough to fold without cracking.
- Heat a large skillet over medium heat. Add enough neutral oil to lightly coat the surface.
- Place one tortilla in the skillet. Add cheese over one half, then top it with 2 to 3 tablespoons mojo chicken. Add only a small spoonful of cooking juice.
- Fold the tortilla over the filling and press gently with a spatula.
- Cook for 2 to 3 minutes, until the bottom is golden and crisp. Flip and cook for another 1 to 2 minutes, until the second side is crisp and the cheese is fully melted.
- Transfer the finished taco to a wire rack. Repeat with the remaining tortillas, adding oil as needed.
- Top or serve with chopped white onion, cilantro, lime wedges, and tomatillo salsa.
Notes
Chef tip: The chicken should be moist, but excessive cooking liquid will soften the tortillas. Add the reduced mojo juice gradually.
No marinating required: The chicken develops flavor as it pressure cooks directly in the mojo marinade.
Optional marinating: For a deeper flavor, marinate the chicken in the measured cup of mojo for 2 to 6 hours. Remove the chicken and pat the surface lightly before searing. Add the marinade to the pot after the broth because it will cook completely under pressure.
Chicken breasts: Boneless chicken breasts can be used, but thighs stay juicier. Cut very large breasts into smaller pieces and check tenderness after pressure cooking.
Cheese: Oaxaca and Chihuahua melt smoothly. Monterey Jack or a Mexican blend are practical alternatives.
Tortillas: Warm them before folding. Cold or dry corn tortillas are more likely to crack. Milder version: Serve with guacamole and remove the seeds from any peppers used in the salsa. Spicier version: Add sliced jalapeño inside the tacos or serve with fermented habanero hot sauce. Storage: Refrigerate the chicken separately from the tortillas for up to 4 days. Freezing: Freeze shredded chicken with a small amount of cooking liquid for up to 3 months. Thaw overnight in the refrigerator. Reheating the chicken: Warm gently in a skillet or saucepan with a spoonful of cooking liquid. Reheating assembled tacos: Reheat in a dry skillet, toaster oven, or air fryer until the tortilla is crisp and the filling is hot. Microwaving will soften the tortillas. Make ahead: Cook and shred the chicken up to 3 days ahead. Chop the onion and cilantro earlier in the day. Assemble and crisp the tacos shortly before serving. Troubleshooting a burn warning: Deglaze the pot thoroughly, place the broth against the bottom, pour the mojo over the chicken, and do not stir the thicker marinade into the base. Safety: Cook poultry and reheated leftovers to 165°F. Refrigerate cooked chicken promptly and use refrigerated leftovers within 3 to 4 days. trition Per Serving
Tortillas: Warm them before folding. Cold or dry corn tortillas are more likely to crack. Milder version: Serve with guacamole and remove the seeds from any peppers used in the salsa. Spicier version: Add sliced jalapeño inside the tacos or serve with fermented habanero hot sauce. Storage: Refrigerate the chicken separately from the tortillas for up to 4 days. Freezing: Freeze shredded chicken with a small amount of cooking liquid for up to 3 months. Thaw overnight in the refrigerator. Reheating the chicken: Warm gently in a skillet or saucepan with a spoonful of cooking liquid. Reheating assembled tacos: Reheat in a dry skillet, toaster oven, or air fryer until the tortilla is crisp and the filling is hot. Microwaving will soften the tortillas. Make ahead: Cook and shred the chicken up to 3 days ahead. Chop the onion and cilantro earlier in the day. Assemble and crisp the tacos shortly before serving. Troubleshooting a burn warning: Deglaze the pot thoroughly, place the broth against the bottom, pour the mojo over the chicken, and do not stir the thicker marinade into the base. Safety: Cook poultry and reheated leftovers to 165°F. Refrigerate cooked chicken promptly and use refrigerated leftovers within 3 to 4 days. trition Per Serving
Nutrition
Serving: 245gCalories: 579kcalCarbohydrates: 29gProtein: 39gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 154mgSodium: 663mgPotassium: 543mgFiber: 4gSugar: 3gVitamin A: 499IUVitamin C: 16mgCalcium: 384mgIron: 2.5mg
Tried this recipe?Let us know how it was!