I made this 12/8/25 using the Instant Pot version below. I should have used two chiles with adobo sauce instead of just the one. Also, I don't think I'll do the instant pot version again because it makes it impossible to taste along the way or adjust the time. Ten minutes on high pressure I think made the chicken overdone and tough.But it was still quite good and I would make again.
Instant Pot Chicken Tinga Tacos: Blend all sauce ingredients (I did not saute them first). Add sauce to Instant Pot along with about a pound of chicken breasts (raw, not cooked). Cook on high pressure for 10 minutes. Shred chicken in sauce and serve.
12/7/25 I made this with just 4 cups of broth and threw in 1/4 cup millet. I did add a little extra water near the end but it's still more stew-like than soup. Maybe add 2 cups of water if only using 4 cups broth.
12/2/25 I'm not sure this is the veggie burger I'm looking for, but it was quite good! Followed the recipe exactly and everything worked. [Except I used chia seeds in place of flax seeds; 3 to 1 water to chia ratio]
11/24/25 I made this from her cookbook which had the wrong masa water ratio. This one looks more right. Also, I only used 4 cups chicken broth and that was about right in my opinion. Only use 4 and then add water at the end if you want it more soupy. I put a small amount of adobo sauce in a bowl of soup and that really punched it up. Think about putting in some chopped greens at the end. It’s not my new favorite recipe but it was good. Make the dumplings smaller and lighter.
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