Sous Vide Chicken Tacos

Ingredients for 4

• 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

• Step 1

  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

• Step 0

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