his filling is one of those recipes where I half-improvised it (“I’ll just add a little this, and…hey I wonder how that would do?”) and half-used my trusty Flavor Bible
to see what seasonings would work together. You can use this filling in burritos, tacos, tostadas, rice bowls, or salads.
As seen in: 10 Days of Sous Vide: How to Get a Sous Vide Pan Sauce & Chicken Burrito Filling (Day 6)
Chicken Burrito Filling
This incredibly flavorful chicken filling isn't just for burritos. Use it in tacos, rice bowls, and salads.
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Blend all of the marinade ingredients together in a blender or food processor. Add more olive oil if needed to blend smooth.
Add chicken and marinade to a zip lock or vacuum seal bag, seal, and allow to refrigerate overnight (or freeze for use within 1 month).
For Sous Vide
In a sous vide set to 74° C /165.2° F, submerge the sealed chicken and cook for 8-10 hours.
Remove bag from sous vide. Carefully remove the chicken from the bag and place in a pan to shred. Discard bones. Reserve juices.
For Slow Cooker
Add chicken to slowcooker and cook on LOW for 8-9 hours; HIGH for 4 hours.
Remove chicken from slowcooker insert and shred. Discard bones. Reserve juices.
Prepare Pan Sauce
Strain leftover juices through a seive to remove solids and any protein scum.
In a pan over medium-high heat, add chicken meat and quickly brown, about 3 minutes. Remove chicken.
Add garlic cloves to the pan and cook until fragrant. Deglaze the pan with wine wine.
Add your leftover juices to the pan and allow to pick up to a boil. Reduce heat to medium-low and reduce the sauce.
I found the best tortillas on the planet, no joke. They're uncooked tortillas from TortillaLand. Because you're cooking them fresh, they taste just like homemade. They come in both flour and corn tortillas, with taco/tostada sizes as well.