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  • HonkyTonkWomanOPEnglish
    3·
    11 months ago

    Here’s the recipe.

    Fair warning, this my first attempt at writing down a recipe so, measurements are guesstimated. Adjust to your liking.

    I use a Sous vide so I can cook multiple pieces of chicken at once. Use it for salads, sandwiches, etc throughout the week. These tacos just kinda evolved from there.

    Enjoy. If you do it better than me, please feel free to brag.

    Chicken Ingredients:

    • 1 Boneless Chicken Breast
    • 1 & ½ TBSP - Tandoori Paste
    • 1 TBSP - Chopped Green Onion (optional)
    • ½ TSP - Lime Juice
    • 1 Clove - Minced Garlic (optional)
    • Salt & Pepper to taste
    • ½ TBSP - Chopped Fresh Cilantro
    • 1-2 Sprigs of Fresh Cilantro (optional)
    • ½ TSP - Neutral Flavored Oil (I use grape seed)
    • ¼ Cup - Shredded Cabbage
    • 1 & ½ TBSP - Pico de Gallo
    • Tortillas

    Method:

    • Place defrosted Chicken Breast in Sous Vide bag
    • Add 1 TBSP of tandoori paste & smush bag to evenly coat meat.
    • Add sprigs of fresh Cilantro if desired
    • Vacuum seal bag
    • Place in bath, cook at 146° (or desired temp) for 2 hours
    • Remove bag from bath, shred chicken
    • Toss shredded chicken with green onions, minced garlic, oil, salt & pepper
    • Sauté to desired doneness in frying pan, adding in lime juice & remaining tandoori paste ½ way through
    • Layer cabbage, chicken, pico de gallo, shallots, & sauce on tortillas as desired

    Faux Crema
    (Rough estimate, adjust as desired)

    • ⅛ Cup - Sour Cream
    • 1 TBSP - Chili Pepper Sauce
    • ½ TSP - Lime Juice
    • Blend together

    Crispy Shallots Ingredients:

    • 1 Peeled Shallot - Finely Sliced (mandoline works well)
    • ½ TSP - Garlic Powder
    • ½ TSP - Smoked Paprika
    • ½ TSP - Chipotle Powder
    • ½ TSP - Fresh Cracked Pepper
    • ½ TSP - Salt
    • ¼ Cup - Flour (roughly)
    • Buttermilk

    Method:

    • In a small bowl, mix shallots with:
    • — ¼ TSP - Garlic Powder
    • — ¼ TSP - Smoked Paprika
    • — ½ TSP - Chipotle Powder
    • — ¼ TSP - Fresh Cracked Pepper
    • — ¼ TSP - Salt
    • Cover with Buttermilk & marinate for at least one hour
    • Strain marinated shallots
    • Mix Flour with:
    • — ¼ TSP - Garlic Powder
    • — ¼ TSP - Smoked Paprika
    • — ¼ TSP - Fresh Cracked Pepper
    • — ¼ TSP - Salt
    • Coat marinated shallots with flour mixture
    • Fry at 350° until crispy
    • Remove from oil, sprinkle with salt to taste **These shallots fry fast, keep a close eye