Chicken for Tacos and Enchiladas

Notes:

Don’t buy bone-in or skin-on thighs or breasts.  The loss during cooking is 40%.  If you buy boneless, skinless, the loss is more like 12.5% (or almost zero after you add the canned goods).

Ingredients:

  • 3 lbs boneless-skinless chicken breasts
  • 3 lbs boneless-skinless chicken thighs
  • 4 bay leaves
  • 20oz (2 cans) Rotel Original Diced Tomatoes & Green Chilies
  • 14oz Aldi Pueblo Lindo Green Enchilada Sauce or equivalent (comes in 28oz cans) (Be careful, too much can make the chicken very spicy)
  • 8 oz Taco Sauce (homemade recipe or Ortega)
  • 2 Tbsp Masa Flour
  • Randy’s Poultry Rub
  • Salt to taste
  • Pepper to taste

Instructions:

  1. We are going to cook the breasts and thighs separately because we need different cooking temperatures for the best results.
  2. Coat the breasts in Randy’s Chicken Rub and place in a sous vide bag with 2 bay leaves.  Seal.
  3. Coat the thighs in Randy’s Chicken Rub and place in a sous vide bag with 2 bay leaves.  Seal.
  4. Sous vide the breasts for 1 hour at 158 degrees.
  5. Sous vide the thighs for 1 hour at 167 degrees.
  6. Drain both and remove the bay leaves.
  7. Chop the meat into 1/2″ or smaller cubes.
  8. Heat the Rotel, both sauces, and masa flour in a separate pan until thickened
  9. Stir the sauce into the chicken.
  10. Salt and pepper to taste.
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