Sous Vide Tequila-Lime Chicken Fajitas Recipe (IP) (2024)

FAQs

Does sous vide tenderize chicken? ›

The Benefits of Cooking Chicken Breast Sous Vide

Tender enough to cut with a butter knife, glistening with flavorful juices. It's got texture and flavor that just aren't attainable via traditional high-heat cooking methods.

Gently lay chicken in skillet, skin side down, using your fingers or a set of tongs. Hold chicken down flat in pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 2 minutes.

If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

That's why the optimal temperature for cooking chicken sous vide is 145ºF for at least 1 hour. Now before you start thinking “that can't be safe!” let's talk about why this is actually perfectly safe. Killing bacteria is a function of heat and time. At 165ºF, the bacteria is dead in 3 seconds.

Another thing to note is that cooked meat doesn't absorb marinades, and the outside of meats cook in roughly 5 to 10 minutes sous vide, so you always want to marinate first before sous vide cooking — even if you leave the marinade in the bag.

The key to successful sous vide cooking is to add the flavour to the main ingredient before, during and after the entire cooking process. A favoured way of doing this is through the use of marinades and brines.

Ziploc brand bags, specifically those labeled as "Freezer Bags," are widely recognized as safe for sous-vide cooking. These bags are made from polyethylene with a low melting point, ensuring they can withstand the temperatures typically used in sous-vide without melting or leaching chemicals into the food.

Place the water, oil, lime juice, Worcestershire sauce, salt, cumin, and chili powder in a small bowl or glass measuring cup and whisk to combine. Place the onion, bell pepper, garlic, and protein in a gallon-sized zip top freezer bag. Pour the marinade in, seal, and massage to combine.

Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.

Should I cut chicken for fajitas before cooking? ›

Slicing will save you cook time.

When it comes to skillet fajitas, you want to cook everything hot and fast. You can avoid overcooking and drying out the chicken by slicing the peppers, onions, and chicken into 1/4-inch strips.

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

Red Bell Pepper - These peppers are sweet and are great for adding color and texture to dishes like fajitas and stir fry recipes. Yellow Bell Pepper or Orange Bell Peppers - These peppers are ideal for adding extra flavor and vibrancy. White Onion - Red onions make an excellent substitution.

I agree with 1/2-3/4 lbs. per person.

Turning Tough Cuts Tender: Collagen proteins unwind into moisture-holding gelatin at temperatures as low as 122°F/50°C. Sous vide cooking allows us to hold tough, collagen-heavy cuts of meat at lower temperatures for longer periods of time and get the same tenderizing effect as braising.

Overcooking sous vide chicken breast is the main reason why it turns out rubbery. The long cooking time makes the protein fibers less elastic. As a result, the chicken breast becomes too chewy.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food. Making it perfect for cooking tender & juicy chicken breasts.