Spicy chicken tacos with zingy lime and cilantro!
Preheat sous vide water to 165 degrees F (74 degrees C).
In a large bowl, whisk together chilies, adobe sauce, garlic, tomato puree, lime juice, honey, cumin, cilantro, chile powder, salt, and pepper.
Place chicken in sauce bowl and toss to evenly coat.
Use a vacuum bag or ziplock baggy and place the chicken thighs in a single layer. Scoop any leftover sauce on top of the chicken, then seal tightly.
After the water has reached 165 degrees F, immerse chicken bag into the water, using a clip to pin it down and keep it secure.
Let the chicken cook for a least 2 hours, and up to 4 hours (beyond 4 hours the texture of the chicken will start to deteriorate).
After it is cooked, remove the chicken from the bag and place it onto a cutting board. Let the chicken rest for 15 minutes. Pour remaining sauce into a measuring cup.
Shred or cut the chicken into bite size pieces. Transfer to a bowl and pour in ¼ cup of the reserved cooking liquid. Season to taste with salt, pepper and lime juice. Toss chicken well. Add more sauce if desired, or simply serve sauce on the side for those who like their chicken extra saucy.
Serve with homemade warm tortillas and toppings of choice! I might add in some roasted corn next time. My mouth is watering as I remember how delicious these were. Enjoy!
Sous Vide Chicken Tacos
Ingredients
- 2 chipotle chiles in adobe sauce, minced, plus 1 tablespoon sauce
- 3-4 cloves garlic, minced (about 2 tablespoons)
- ¼ cup tomato puree
- 1 tablespoon fresh lime juice, plus more for seasoning afterwards
- 1 teaspoon honey
- ¼ teaspoon ground cumin
- 1 tablespoon fresh cilantro, minced
- 1 teaspoon ancho chile powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 1 lb boneless skinless chicken breasts (or use bone in, skin on for more flavor!)
- Flour tortillas
- Optional toppings (my favorite): fresh pico de gallo, melted queso cheese, avocado slices, minced jalapeños and a dollop of sour cream
Directions
- Set up sous vide and preheat water to 165 degrees F (74 degrees C).
- In a large bowl, whisk together chilies, adobe sauce, garlic, tomato puree, lime juice, honey, cumin, cilantro, chile powder, salt, and pepper.
- Place chicken in sauce bowl and toss to evenly coat.
- Use a vacuum bag or ziplock baggy and place the chicken thighs in a single layer. Scoop any leftover sauce on top of the chicken, then seal tightly.
- After the water has reached 165 degrees F, immerse chicken bag into the water, using a clip to pin it down and keep it secure.
- Let the chicken cook for a least 2 hours, and up to 4 hours (beyond 4 hours the texture of the chicken will start to deteriorate).
- After it is cooked, remove the chicken from the bag and place it onto a cutting board. Let the chicken rest for 15 minutes. Pour remaining sauce into a measuring cup.
- Shred or cut the chicken into bite size pieces. Transfer to a bowl and pour in ¼ cup of the reserved cooking liquid. Sprinkle to taste with salt, pepper and lime juice. Toss chicken well. Add more sauce if desired, or simply serve sauce on the side for those who like their chicken extra saucy.
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