From Shar's Bosch Kitchen Center
In 1/2 cup boiling water, mix 1-2 Tbsp. dried chipotle chili peppers (I use 1 1/2 Tbsp). Allow to sit 1/2 hour until re-hydrated.
In blender:
Chipotle chili mixture (blend until chilies are well ground)
Add:
1/2 cup garlic oil (I just use olive oil)
1/2 cup Braggs liquid aminos
Juice and zest of one lemon
2 Tsp. granulated garlic
Mix until emulsified. Place 4 chicken breasts or 8-12 chicken tenders in marinade. Allow to marinade 1-4 hours or overnight.
(best marinaded overnight).
Grill chicken (we grill it, but you can also pressure cook at this point. Instructions for pressure cooker below...)
Pressure cooker: Heat fry bottom pressure cooker until water beads up. Fry chicken breasts until brown. Place lid on pressure cooker and
bring to second red ring. Pressure for 3 minutes.
To assemble tacos - just add to warmed soft taco tortillas and add shredded cheddar cheese and diced tomatoes.
