The Sous Vide Cookbook. Williams Sonoma Test Kitchen

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      17

      Chicken Tacos with Mexican

      Corn on the Cob

      You can also dress up these tacos with a favorite salsa, thinly sliced radishes,

      and/or pickled carrots and jalapeños. Offer pinto beans along with the corn,

      and finish the meal with

      dulce de leche

      ice cream.

      Prepare an immersion circulator for use according to the

      manufacturer’s instructions. Preheat the water to 165°F.

      In a large bowl, whisk together the chipotle chiles, adobo

      sauce, garlic, tomato purée, lime juice, honey, cumin,

      coriander, chile powder, 1

      1

      ⁄

      2

      teaspoons salt, and

      1

      ⁄

      2

      teaspoon

      pepper. Add the chicken thighs and toss to coat evenly with

      the sauce. Transfer the thighs and sauce to a large locktop

      plastic freezer bag, arranging the thighs in a single layer,

      and seal using the water immersion method (see page 10).

      When the water reaches 165°F, lower the bag into the water

      bath and clip the top of the bag to the side of the water basin.

      Cook for 2–4 hours. (Beyond 4 hours, the texture of the

      chicken begins to deteriorate.)

      When the chicken is ready, remove the bag from the water

      bath and transfer the thighs to a cutting board to rest for

      15 minutes. Pour the cooking liquid into a measuring cup.

      Remove and discard the skin and bones from the chicken.

      Cut chicken into bite-size pieces and transfer to a bowl. Add

      about 1 cup of the reserved cooking liquid and toss to coat

      well. Season to taste with salt, pepper, and lime juice.

      Spoon the chicken and sauce onto warmed tortillas and top

      with sour cream and cilantro. Serve right away, accompanied

      with the corn.

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