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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
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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
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