Creamy Cilantro Chicken Tacos
| Servings |
|
Ingredients
Chicken
- 4 Chicken Breasts Fresh
- 3 tsp Grandulated Chicken Bouillon
- 1 Tb Adobo Seasoning
Sauce
- 3 C Cilantro
- 1 C Mexican Creme
- 1 C Water
- 1 Jalapeno seeded
- 3 Garlic Cloves
- 4 tsp Grandulated Chicken Bouillon
- 3 Tb Butter
- 2 Tb Flour
Ingredients
Chicken
Sauce
|
|
Instructions
Chicken
- Trim the Chicken breast of any fat and place in a ZipLok Bag with the 3 tsp of Bouillon. Place in a Sous Vide bath at 140 degrees for 2 Hours
- Remove the Chicken to a bowl to shred and drain any fluids from the bag while retaining the bag
- Return the shredded Chicken to the bag and add 1 TB of Adobo Seasoning. Place back into the Sous Vida bath for 1 more Hour
- Place the shredded Chicken into a large mixing bowl and pour the Sauce over the Chicken. Then mix well
Sauce
- Put the Cilantro, Mexican Creme, Water, Garlic and Bouillon in a food processor and pulse until conbined
- In a sauce pan melt the butter over medium heat then add the flour. Stir utill smooth.
- Stir in the Cilantro mixture and keep stirring until the mixture begins to bubble and starts to thicken. Season with Black pepper to taste
Plating
- Heat some Corn Tortillas in a dry skillet (I like to give both sides a quick spray with Pam)
- Top the Tortillas with the Chicken mixture and garnish with Mexican blend cheese, tomatoes and shredded lettuce . Add some splashes of Hot Sauce and a few more grinds of Black Pepper
Recipe Notes
Heavily season the diced Avocado with Lime Juice
Share this Recipe
Powered by WP Ultimate Recipe
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply