Sous Vide Chicken Tacos
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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Ingredients for 6
6 boneless, skinless chicken thighs
Salt and freshly ground black pepper
1 (8-ounce jar) green chile salsa
1 cup sweet potato puree, for serving
Spring salad mix, for serving
Corn tortillas, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Season the chicken with salt and pepper. Place in a zipper lock bag with 1/2 cup of the salsa. Seal the bag using the water immersion technique.
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Step 3
Place the chicken in the water bath and set the timer for 8 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a large bowl.
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Step 1
Use two forks to shred the chicken into bite-sized pieces. Toss to coat in cooking juices.
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Step 2
Spread the sweet potato puree on the warmed tortillas and top with the chicken, salad mix, and additional salsa. Serve.