Delicious little tacos with a little bit of crisp, a little bit of spice, and that perfect sous-vide chicken texture.
For the tacos:
- 2 Skinless Chicken Breasts
- 1 7oz can Chipotle Peppers in Adobo Sauce
- 1 Lime
- 2 Avocados
- 1 bunch Cilantro
- Pico de Gallo
- Cheese (I like Queso Fresco or Pepperjack)
- Corn Tortillas
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Preheat water bath to 145˚F
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Seal Chicken Breasts in plastic bags with entire can of Chipotle Peppers
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Cook for at least 45 minutes, no longer than 2 hours
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While the chicken is cooking, prepare your grill for high-heat and slice limes into quarters
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Take chicken out of the bags, set chiles aside and let excess adobo sauce drip off. Grill on high heat, squeezing lime juice on chicken breasts until both sides are slightly charred.
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Slice Chicken into small strips, cut Avocados into small chunks, and chop about a half-cup of Cilantro.
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Microwave tortillas for about 30 seconds or steam them for a few seconds to soften.
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Fill each tortilla with equal amounts Chicken and Avocado, a little bit of cheese, pico de gallo, and cilantro. Roll tortilla up and set seam-side down on a platter.
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Using a medium-high heat, carefully set each taco on the grill seam-side down, and allow the tortilla to crisp. If you have a cover for your grill, put it on to obtain a meltier interior. Do not attempt to turn the tacos. You will regret it. The top should be soft and the bottom a little charred.
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Serve with a small dollop of sour cream on top and one of your excess chiles if you're feeling spicy.
I like to pair these with some Mexican Corn Salad, Mexican Beans & Rice, or a few dozen Tecates.