Shredded chicken tacos (Tinga de pollo) from Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World (page 56) by America's Test Kitchen Editors

  • scallions
  • avocados
  • chicken thighs
  • canned chipotle chiles in adobo sauce
  • cilantro
  • ground cinnamon
  • ground cumin
  • garlic powder
  • limes
  • onions
  • corn tortillas
  • cotija cheese
  • canned fire-roasted tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on August 30, 2019

    We enjoyed these tacos, but strangely, the taste was reminiscent of Indian food (must have been the cinnamon). I liked the technique of browning the chicken before sous vide-ing rather than after. We were able to eat right away and I had the whole kitchen cleaned up by the time we ate dinner. PS I used the full amount of chipotle and it was mild-moderate heat-wise. There is a lot of the yummy sauce and I think this chicken would also be good over rice, especially basmati.

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