Sous Vide Shredded Chicken Tacos

Name: Sous Vide Shredded Chicken Tacos
Yield: Serves 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 pounds, boneless, skinless chicken thighs, trimmed; , Salt and pepper; 2 tablespoons, vegetable oil; 1 , onion, halved and sliced thin; 2 tablespoons, minced canned chipotle chile in adobo sauce; 1 teaspoon, garlic powder; 1 teaspoon, ground cumin; 1/4 teaspoon, ground cinnamon; 1 14.5-ounce can, fire-roasted diced tomatoes, drained; 1/2 teaspoon, brown sugar; 1 teaspoon, grated lime zest plus 2 tablespoons juice; 12–18 , (6-inch) corn tortillas, warmed; 1 , avocado, halved, pitted, and cut into ½-inch pieces; 2 ounces, Cotija cheese, crumbled (½ cup); 6 , scallions, minced; , minced fresh cilantro; , Lime wedge

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Main Courses

Latin America & Caribbean

Mexican

Poultry

Chicken

Cooking tinga de pollo sous vide offers a way to maximize flavor and produce perfect shredded chicken goodness.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES6

TIMESous vide: 3 to 5 hours; active cooking time: 50 minutes

Sous Vide Temperature180°F/82°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Tinga de pollo is typically made by poaching and then shredding breast meat, preparing a tomato-chipotle sauce separately, and then combining the two at the end—but our sous vide approach takes advantage of a greater opportunity to build fl...

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