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"Weeknight style Instant Pot Crispy Carnitas with Chipotle Peach Salsa…and some creamy street corn slaw too. Quick-cooking shredded pork (or chicken) braised in beer and stuffed into warmed tortillas to make the best carnitas tacos. All made in the instant pot (along with directions for the slow cooker and stove-top). Serve these tacos with spicy, sweet chipotle peach salsa verde and creamy street corn slaw. This fun Mexican fiesta-style dinner comes together easily and is so very delicious. Bonus, the shredded meat is great as a leftover. Pile it high onto your favorite tortilla chips for some delicious nachos or roll them into tortillas and make some saucy enchiladas."
Servings: 6 / Calories: 368
2 pounds boneless chicken thighs or cubed pork shoulder
5 cloves garlic, chopped or grated
1 tablespoon chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 pinch kosher salt and black pepper
1 pinch red pepper flakes to taste
1 can (12 ounce) Mexican beer, such as Negra Modelo
1 tablespoon honey
juice of 1 lime
warmed corn or flour tortillas, for serving
creamy corn slaw, for serving, recipe in notes (optional)
crema, avocado, feta cheese, pickled onion, and cilantro, for serving
Chipotle Peach Salsa
1/2 cup salsa verde
1/4 cup chipotle peppers in adobo finely chopped
1/2 cup chopped ripe peaches
1 pinch kosher salt
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1st Keep
 ajcole13
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Comments
Delicious! The carnitas themselves were fine... I changed it to 6oz mexican beer and 6oz chicken broth. But the toppings were all delicious! We used the corn slaw, the mango salsa (I only used 2 chipotle peppers from the can, and I included a whole peach in the salsa, then separated 1/3 of the salsa from the rest and added another chopped peach stirred—not blended— into that smaller portion for a chunky, less spicy salsa for myself), pickled onions (from Muy Delish recipes), avocado, cotija cheese, and greek yogurt. Yum. Next we'll try these toppings on the delicious chicken taco meat from the local carniceria.