Chicken Birria Tacos (Birria de Pollo)

Ingredients

• Chicken legs (skin on, bone-in) — 4 pcs
• Smoked paprika — 0.5 tbsp
• Dried oregano — 0.5 tbsp
• Ground cinnamon — 1 tsp
• Ground cumin — 1 tsp
• Aleppo chili flakes (or regular chili flakes) — 1 tsp
• Bay leaf — 1 pcs
• Dried cascabel peppers (stems removed) — 2 pcs
• Dried guajillo peppers (stems removed) — 2 pcs
• Vegetable oil — 1 tbsp
• Canned chipotle peppers — 2 pcs
• Small onion, peeled — 1 pcs
• Garlic cloves, peeled — 4 pcs
• Medium tomatoes, cored — 2 pcs
• Chicken stock — 450 ml
• Red wine vinegar — 1 tbsp
• Salt — 1 tsp
• Soft taco shells — 8 pcs
• Shredded mozzarella cheese (optional)
• Creme fraiche or sour cream (optional) — 240 ml
• Lime wedges (optional)
• Guacamole (optional)

Steps

1. Measure all ingredients and set aside.
2. Season the chicken legs heavily with the salt in the Instant Pot insert, then rub on the smoked paprika, dried oregano, ground cinnamon, ground cumin and Aleppo chili so the spice mix coats the chicken.
3. Heat the vegetable oil in a medium pan over medium-low heat. Toast the dried cascabel and guajillo peppers in the oil for about 2–3 minutes, until they puff and smell toasty.
4. Add the onion, tomatoes and garlic to the pan and cook briefly, about 1–2 minutes, taking care not to burn the garlic.
5. Add the canned chipotle peppers, the bay leaf, then pour in the chicken stock and the red wine vinegar; add any additional salt to taste. Bring the mixture to a boil, then turn off the heat.
6. Using a spider or slotted spoon, transfer the toasted peppers, onion, tomatoes, garlic and chipotles into a blender. Pour in the hot liquid, secure the lid (cover the lid with a towel for safety) and blend from low to high until smooth.
7. Taste the blended sauce and adjust seasoning or acidity with more salt or vinegar if needed. Strain the sauce through a fine sieve over the chicken in the Instant Pot, discarding solids. (If marinating overnight, cool the sauce completely before adding.)
8. Ensure the liquid in the Instant Pot is below the max fill line. Close the lid and cook on high pressure for 15 minutes.
9. When the timer finishes, let the pressure release naturally for 10 minutes, then release any remaining pressure and open the lid.
10. Carefully lift the chicken legs out into a plate and allow to cool enough to handle. Remove and discard the skin, then shred the meat, discarding bones and cartilage.
11. Season the shredded chicken with a pinch of salt and stir in a ladle or two of the cooking broth (adobo) to moisten and flavor the meat.
12. Heat a large pan over medium-low with a little vegetable oil. Briefly dip a soft taco shell in the fat that rises to the top of the broth, place it in the pan, add shredded chicken and some shredded mozzarella to one half of the shell, fold in half and fry until golden; flip and brown the other side.
13. Repeat with remaining shells, chicken and cheese. Serve each taco with a bowl of the hot adobo broth for dipping and optional toppings of lime wedges, guacamole and creme fraiche or sour cream.