Sous Vide Chicken Tacos
Delicious simple chicken tacos!
Author
Kielie Hilliard
Prep Time: 00:15
Recipe Time: 01:51
Temperature :
165F / 73.9C
Ingredients
- 2 chipotle chiles in adobo sauce, minced, plus 1 Tbs. sauce
- 2 Garlic cloves - minced
- Juice of 1/2 medium sized lime
- 1 tsp. Honey
- 2 & 1/2 tbls taco seasoning
- Salt & Pepper
- 2lbs boneless skinless chicken breast
- 8 corn tortillas
- Fresh cilantro
- Sour cream for serving
- Queso Fresco for serving
- Avocado for serving
Directions
- Preheat the water to 165°F (74°C).
In a large bowl, whisk together the chipotle chiles, adobo sauce, garlic, tomato puree, lime juice, honey, taco seasoning, and 1 1/2 tsp. salt and 1/2 tsp. pepper. Add the chicken breasts and toss to coat evenly with the sauce. Transfer the chicken and sauce to a vacuum bag in a single layer and vacuum seal closed.
When the water reaches 165°F, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook for at least 2 hours and up to 4 hours. (Beyond 4 hours, the texture of the chicken will begin to deteriorate.)
When the chicken is ready, remove the bag from the water bath and transfer the thighs to a cutting board to rest for 15 minutes. Pour the cooking liquid into a measuring cup.
Shred the chicken or Cut the chicken into bite-size pieces and transfer to a bowl. Add about 1 cup (8 fl. oz./250 ml) of the reserved cooking liquid and toss to coat well. Season to taste with salt, pepper and lime juice.
To serve: heat up tortillas, add chicken, sour cream, avocado, cilantro and Queso fresco