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4 servingsachiote pasteapple cider vinegar

Chicken Pibil

By Luz Colsa

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4 Servings

Chicken Pibil
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Recipe Details

Cooking Technique: Pressure Cook

Cuisine: Mexican

Yield: 4 Servings

Ingredients

  • 1 lb (500 g) chicken breast
  • 1 cup fresh-squeezed orange juice
  • 2 guajillo chili peppers
  • 1 tsp oregano
  • Pinch cinnamon
  • 1 tsp garlic powder or 3 garlic cloves
  • 3 tbsp apple cider vinegar
  • 1¾ oz (50 g) achiote paste, half-package
  • 2 cloves
  • ¼ onion
  • ½ cup lemon juice
  • ¼ cup red onion, julienned
  • 2 habanero chili peppers, deveined and sliced
  • 3 tbsp white vinegar
  • Salt and pepper
  • Oregano powder, to taste
  • 2 bay leaves
  • 1 cup Manchego cheese, grated
  • Corn tortillas

INSTRUCTIONS

  1. Seed the chili peppers and soak in boiling water. Let stand 5 minutes, strain, and set aside.
  2. Add the orange juice, soaked chili peppers, oregano, cinnamon, garlic powder, vinegar, achiote, cloves, and onion to a blender. For more flavor, I recommend marinating the chicken in this sauce for 30 minutes.
  3. Add chicken and sauce to Instant Pot®. Make sure the steam release handle is turned to Sealing . Press Pressure Cook and set time to 20 Minutes .
  4. While chicken is cooking, put the habanero sauce ingredients into a bowl and set aside. (This sauce tastes better the next day.)
  5. Once chicken is cooked: Shred the chicken, return to the pot and leave over low heat for a few minutes.
  6. Serve on tacos, cheese crisps, sandwiches or toast.

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About the chef

Luz Colsa

Luz Colsa

Luz Colsa is a passionate culinary creator and the mastermind behind Soul Food MX, a brand she developed to share her love for cooking and inspire others to connect through food. With roots in a family that valued the kitchen as a gathering place, Luz’s cooking journey began under the influence of her grandmothers. Her brand, Soul Food, started as a way to share recipes with friends and family, but it quickly grew into a social media sensation, where Luz’s visually captivating food content gained a larger following. Colsa is known for her approach to food as both nourishing and enjoyable, often experimenting with flavors and ingredients to create modern twists on traditional dishes. Her work spans from digital content creation to collaborations with high-end culinary ventures, such as her partnership with the renowned Ling Ling Mexico City, where she fused her home-cooked flair with professional cuisine. Colsa is also an author, with her upcoming book in collaboration with Giovanna Ronci, Be Our Guest, set to launch in November 2024, where she will continue to share her love for food with a focus on bringing people together through delicious, thoughtfully crafted meals.

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