Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1 (9 oz) jar Salsaology Pibil Simmer Sauce
- 1/4 cup Water
For Serving
- 12 small corn tortillas
- Quick pickled red onions* (see below)
- Fresh cilantro leaves
- Lime wedges
- Crumbled queso fresco (optional)
Method
- Add chicken, Salsaology Pibil Sauce, water and salt to taste into the pressure cooker.
- Seal and cook on High Pressure for 16 minutes (thighs) or 10 minutes (breasts). Natural release for 5 minutes, then quick release remaining pressure.
- Remove chicken, shred, and return to sauce.
- If needed, simmer on sauté mode 3–5 minutes to thicken.
Assemble the Tacos
- Warm tortillas in a dry skillet or directly over flame.
- Spoon shredded pibil chicken into each tortilla.
- Top with pickled red onions, cilantro, and a squeeze of lime.
- Add queso fresco if desired. Serve immediately.
* Quick Pickled Red Onions (Optional but Recommended)
- 1 small red onion, thinly sliced
- ½ cup fresh lime juice
- Pinch of salt
Toss together and let sit at least 20 minutes (or refrigerate up to 3 days)