Have all of your ingredients measured out before you start.
Season the chicken heavily with salt in the Instant Pot dish.
Add the spice mix to the chicken and rub it into the chicken.
Make the Adobo Sauce
Using a medium-low heat, toast the chillies in a little oil until they puff up and are toasty on all sides (about 2-3 minutes in the pan).
Then add the onions, tomatoes and garlic to the pan and continue to cook for 1-2 minutes. Be careful not to burn the garlic.
Deglaze the pan with the chicken stock, salt and the red wine vinegar. Bring to a boil, then turn off the heat.
Using a spider strainer, carefully lift the ingredients into the blender, then pour in the liquid. Close the lid of the blender firmly and cover the top with a tea towel (this is a safety measure to prevent hot splashes). Start the blender on low and gradually work your way up to high speed. Blend until smooth.
Once you have a smooth sauce, give it a taste. It should be salty with a touch of acid from the vinegar. Add more to your taste if necessary.Strain the sauce over the chicken into the Instant Pot. (If you plan to marinate the chicken overnight, then you must let the sauce cool completely before adding it to the chicken).
Double-check that the liquid is not over the max fill line on the Instant Pot. Close the lid and set it to high pressure for 15 minutes.
Once the timer goes off, naturally release the pressure for 10 minutes (do nothing for 10 minutes).
Release the rest of the pressure manually and open the lid. Carefully lift out the chicken legs from the broth and allow them to cool on a plate.
Once the chicken is cool enough to handle (wearing gloves will help if it's too hot), remove the chicken skin and discard. Shred the meat with your hand and remove all the bones and cartilage.
Season the chicken meat with a pinch of salt and a ladle or two of the adobo broth.
Make the Tacos
To make the tacos, heat a large pan with a little vegetable oil over medium-low heat.
Dip a taco shell in the fat at the top of the broth and add to the pan. Immediately after add the chicken meat and cheese to one half of the taco. Fold in half and fry until golden brown, flip and repeat.
Serve the tacos with a bowl of the hot broth and a few lime wedges. Enjoy!
You can marinate the chicken legs overnight in the spice rub and adobo sauce for a better flavour. Just make sure to let the adobo sauce cool completely before adding it to the raw chicken.When you dip the tacos in the broth they'll burn much faster than without. Use a low heat when frying to prevent the oil from splattering and the tacos from burning too quickly.