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

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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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