Sous vide chicken tacos
For this recipe I use chicken hind quarters (thigh and legs) and I highly recommend you do the same. Even if you don't prefer dark meat, it absolutely works the best for this recipe. I almost always have them on hand in the freezer and with the circulator temp set to 70F, they thaw out in the bag in about 20-30 minutes.
The day before I will lay out the hind quarter on a plate and season it with salt. Around noon the next day I'll dry it off and coat it with my own chili paste, but you could just as easily use commercial taco seasoning. Into the bag it goes for 5 hours with the water bath temp set to 165F.
After 5 hours place the hind quarter under the broiler for a few minutes to crisp up the skin. Then shred the meat into a bowl. It will be very juicy and flavorful and will remove from the bone easily.
After that it's just a matter of serving it with some cilantro, chopped purple onion, salsa, creme fraiche, and fresh corn tortillas.