Multi-Cooker with Chicken Tacos & Cumin-Sichuan Pork

Multi-Cooker

with Chicken Tacos & Cumin-Sichuan Pork

Group Created with Sketch. 95 min
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    8 Servings
  • icon-nutrition Created with Sketch. Est. 890 Cals/serving
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Great for families, these recipes put a Blue Apron twist on a multi-cooker experience. Easily bulk-cook meats (including braised meats like pulled pork or chicken) while you cook other elements like sauces and sides.

This week's meals are:
• Cumin-Sichuan Pork & Noodles with Cabbage & Crispy Onions
• Shredded Chicken Tacos with Spiced Rice & Beans

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ingredients
Multi-Cooker with Chicken Tacos & Cumin-Sichuan Pork
Title
  • 2 Tbsps Raw Pepitas
  • 8 Flour Tortillas
  • ½ cup Sour Cream
  • 2 Tbsps Grated Cotija Cheese
  • 1 cup Jasmine Rice
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1 15.5-Ounce Can Black Beans
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ½ lb Sweet Peppers
  • 1½ lbs Boneless, Skinless Chicken Thighs
  • 1 Sweet Onion
  • 2 Tbsps Chicken Demi-Glace
  • 1 lb Red Cabbage
  • ½ lb Cremini Mushrooms
  • 1 tsp Black & White Sesame Seeds
  • ¼ cup Tahini
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 Pork Roast
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 1 lb Fresh Lo Mein Noodles (Previously Frozen)
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 4 Scallions
  • ⅓ cup Crispy Onions
Prepare the ingredients for the Shredded Chicken Tacos:
1 Prepare the ingredients for the Shredded Chicken Tacos:
  • Wash and dry the sweet peppers. Cut off and discard the stems; remove  the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion.  Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook & shred the chicken:
2 Cook & shred the chicken:
  • Pat the chicken dry with paper towels; season with salt and pepper on  both sides. Transfer to the multi-cooker. Add the quartered sweet pepperssliced onionguajillo chile sauce,  and 2 teaspoons of olive oil. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to  20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Taste, then season with salt and pepper if desired.

  • * An instant-read thermometer should register 165°F for chicken.

Cook the rice & beans:
3 Cook the rice & beans:

Meanwhile, drain and rinse the beans. In a medium pot, combine the rice, drained beans, spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the demi-glace and chopped  jalapeño peppers; stir to combine.

Assemble & Store the Shredded Chicken Tacos:
4 Assemble & Store the Shredded Chicken Tacos:

Makes 4 servings:

For each serving, in a large container, combine: 

• 1/4 shredded chicken

• 1/4 cooked rice and beans 

Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:
5 Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow  green tops. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves.

Cook & shred the pork:
6 Cook & shred the pork:

Pat the pork dry with paper towels; transfer to a cutting board and halve crosswise. Season with salt and pepper on all sides. In the multi-cooker, combine the seasoned pork, sliced cabbage, cumin- sichuan sauce, tahini, and soy glaze. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Stir in the vinegar.

* An instant-read thermometer should register 145°F for pork.

Cook the mushrooms:
7 Cook the mushrooms:
  • Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened; season with salt and pepper. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to  2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the sesame oil. Taste, then season with salt and pepper if desired.

Cook & finish the noodles:
8 Cook & finish the noodles:
  1. Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot and stir in the sautéed aromatics until melted and combined.

Assemble & Store the Cumin-Sichuan Pork & Noodles:
9 Assemble & Store the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

For each serving, in a large container combine: 

• 1/4 shredded pork

• 1/4 cooked mushrooms

• 1/4 finished noodles

For each serving, in a small container combine:

• 1/4 sliced green tops of the scallions 

• 1/4 crispy onions

• 1/4 sesame seeds

Finish & Serve the Shredded Chicken Tacos:
10 Finish & Serve the Shredded Chicken Tacos:

Makes 4 servings:

Microwave the finished chicken, rice, and beans on high  1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the finished chicken with the sour cream. Garnish each serving with the peptitas and cheese. Assemble with the warmed tortillas as desired.  

Finish & Serve the Cumin-Sichuan Pork & Noodles:
11 Finish & Serve the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

Microwave the finished pork, mushrooms, and noodles on high 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onion mixture.  

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Prepare the ingredients for the Shredded Chicken Tacos:
1 Prepare the ingredients for the Shredded Chicken Tacos:
  • Wash and dry the sweet peppers. Cut off and discard the stems; remove  the cores, then quarter lengthwise. Halve, peel, and thinly slice the onion.  Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook & shred the chicken:
  • Pat the chicken dry with paper towels; season with salt and pepper on  both sides. Transfer to the multi-cooker. Add the quartered sweet pepperssliced onionguajillo chile sauce,  and 2 teaspoons of olive oil. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to  20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Taste, then season with salt and pepper if desired.

  • * An instant-read thermometer should register 165°F for chicken.

Cook & shred the chicken:
Cook the rice & beans:
3 Cook the rice & beans:

Meanwhile, drain and rinse the beans. In a medium pot, combine the rice, drained beans, spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the demi-glace and chopped  jalapeño peppers; stir to combine.

4 Assemble & Store the Shredded Chicken Tacos:

Makes 4 servings:

For each serving, in a large container, combine: 

• 1/4 shredded chicken

• 1/4 cooked rice and beans 

Assemble & Store the Shredded Chicken Tacos:
Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:
5 Prepare the ingredients for the Cumin-Sichuan Pork & Noodles:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow  green tops. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves.

6 Cook & shred the pork:

Pat the pork dry with paper towels; transfer to a cutting board and halve crosswise. Season with salt and pepper on all sides. In the multi-cooker, combine the seasoned pork, sliced cabbage, cumin- sichuan sauce, tahini, and soy glaze. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Stir in the vinegar.

* An instant-read thermometer should register 145°F for pork.

Cook & shred the pork:
Cook the mushrooms:
7 Cook the mushrooms:
  • Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened; season with salt and pepper. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to  2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the sesame oil. Taste, then season with salt and pepper if desired.

8 Cook & finish the noodles:
  1. Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot and stir in the sautéed aromatics until melted and combined.

Cook & finish the noodles:
Assemble & Store the Cumin-Sichuan Pork & Noodles:
9 Assemble & Store the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

For each serving, in a large container combine: 

• 1/4 shredded pork

• 1/4 cooked mushrooms

• 1/4 finished noodles

For each serving, in a small container combine:

• 1/4 sliced green tops of the scallions 

• 1/4 crispy onions

• 1/4 sesame seeds

10 Finish & Serve the Shredded Chicken Tacos:

Makes 4 servings:

Microwave the finished chicken, rice, and beans on high  1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the finished chicken with the sour cream. Garnish each serving with the peptitas and cheese. Assemble with the warmed tortillas as desired.  

Finish & Serve the Shredded Chicken Tacos:
Finish & Serve the Cumin-Sichuan Pork & Noodles:
11 Finish & Serve the Cumin-Sichuan Pork & Noodles:

Makes 4 servings:

Microwave the finished pork, mushrooms, and noodles on high 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onion mixture.