Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chicken bone broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 medium white onion, finely diced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 12 corn tortillas
  • 1/2 cup white onion, finely diced
  • 1 bunch fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1 tbsp vegetable oil

Instructions:

  1. Combine the cumin, paprika, oregano, salt, pepper, and cayenne in a small bowl. Rub the seasoning generously over both sides of the chicken thighs.
  2. If using the stovetop method, sear the chicken in a pot with a splash of oil for 3 minutes per side until golden brown.
  3. For the Instant Pot method, add seared chicken, broth, vinegar, tomato paste, garlic, and onion to the pot. Seal and cook on High Pressure for 15 minutes. Allow a natural release for 5 minutes, then quick release.
  4. Once cooked, remove the chicken and shred using two forks or a hand mixer.
  5. Heat a cast iron skillet or griddle over medium-high heat. Char the corn tortillas separately until micro-blisters and mahogany-colored spots appear.
  6. Assemble the tacos by filling charred tortillas with shredded chicken and topping with diced white onion, chopped cilantro, and a squeeze of fresh lime juice.