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Creamy Cilantro Chicken Tacos

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Creamy Cilantro Chicken Tacos BigOven - Save recipe or add to grocery list Yum
Course Main
Cuisine Mexican
Course Main
Cuisine Mexican
  1. 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
  2. Remove the Chicken to a bowl to shred and drain any fluids from the bag while retaining the bag
  3. 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
  4. Place the shredded Chicken into a large mixing bowl and pour the Sauce over the Chicken. Then mix well
  1. Put the Cilantro, Mexican Creme, Water, Garlic and Bouillon in a food processor and pulse until conbined
  2. In a sauce pan melt the butter over medium heat then add the flour. Stir utill smooth.
  3. Stir in the Cilantro mixture and keep stirring until the mixture begins to bubble and starts to thicken. Season with Black pepper to taste
  1. Heat some Corn Tortillas in a dry skillet (I like to give both sides a quick spray with Pam)
  2. 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

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