Directions

1. Add the chicken breasts, salt, paprika, and 1 cup chicken stock to the bowl of an instant pot. Give everything a brief toss to combine, then arrange the chicken breasts so that they are spread out in an even layer.

2. Cover and set the pressure cooker lid valve to “sealing.”  Pressure cook on high for 10 minutes, followed by a 5 minute natural release, followed by a quick release (carefully flip the valve to “venting”) to release whatever pressure remains.

3. In a small pot, bring 1 cup of water to a boil. While water boils, cut open Guajillo chiles with scissors and remove the seeds.

4. In a medium cast iron skillet heat 1 tbsp. oil over medium heat. Fry chiles and garlic for 2-3 minutes. Be sure not to burn. Remove from cast iron and transfer to boiling water. Boil for 5-7 minutes and remove from heat.

5. Using a fork, shred chicken and set aside.

6. Using a blender, blend together chiles, garlic, 1 cup of water used to boil chilies, chipotles, better than bouillon, cumin, and pepper. Set aside 1 cup and transfer the rest into a sauce pan.

7. For consomè, using the saucepan with remaining chile sauce, add 1 cup chicken stock, celery, and carrots to a saucepan over high heat. Reduce heat, cover, and bring to a simmer for about 20 minutes or until vegetables are tender.

8. While consomè simmers, add remaining olive oil to a cast iron skillet over medium-high heat. Dip a tortilla into chili sauce. Be sure to coat both sides and fry for 2 minutes.

9. Using a spatula, flip tortilla and add 2 spoonfuls of shredded chicken, some cilantro and queso fresco. Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more oil if necessary.

10. Top tacos with more cilantro, onions, cabbage, and cotija. Add consomè to a small ramekin for dipping. Serve immediately.