the chops to individual plates and finish with the sea
salt. Serve right away, with the salsa alongside.
Water Temperature:
140°F for medium-rare, 150°F for medium,
or 160°F for well done
Time:
1–4 hours
Sealing Method:
vacuum seal
SERVES 4
4 bone-in loin pork chops,
each 1
1
⁄
2
inches thick (about
2
1
⁄
2
lb total)
Kosher salt and freshly
ground pepper
1 teaspoon ground cumin
1
⁄
2
red onion, thinly sliced
FOR THE SALSA
1 jalapeño chile, seeded
and minced
1
⁄
2
red onion, finely diced
2 cloves garlic, minced
1 cup fresh cilantro leaves,
roughly chopped
1
⁄
2
cup fresh flat-leaf parsley
leaves, roughly chopped
1
⁄
4
cup sherry vinegar
1
1
⁄
2
tablespoons agave nectar
2 tablespoons extra-virgin
olive oil
Kosher salt and freshly
ground pepper
2 tablespoons grapeseed oil
Flaky sea salt, for finishing
Serve the ears of corn
alongside, or cut the
kernels from the cobs
and add them to the
tacos with the cheese
and sour cream topping.
17
Chicken Tacos with Mexican
Corn on the Cob
You can also dress up these tacos with a favorite salsa, thinly sliced radishes,
and/or pickled carrots and jalapeños. Offer pinto beans along with the corn,
and finish the meal with
dulce de leche
ice cream.
Prepare an immersion circulator for use according to the
manufacturer’s instructions. Preheat the water to 165°F.
In a large bowl, whisk together the chipotle chiles, adobo
sauce, garlic, tomato purée, lime juice, honey, cumin,
coriander, chile powder, 1
1
⁄
2
teaspoons salt, and
1
⁄
2
teaspoon
pepper. Add the chicken thighs and toss to coat evenly with
the sauce. Transfer the thighs and sauce to a large locktop
plastic freezer bag, arranging the thighs in a single layer,
and seal using the water immersion method (see page 10).
When the water reaches 165°F, lower the bag into the water
bath and clip the top of the bag to the side of the water basin.
Cook for 2–4 hours. (Beyond 4 hours, the texture of the
chicken begins to deteriorate.)
When the chicken is ready, remove the bag from the water
bath and transfer the thighs to a cutting board to rest for
15 minutes. Pour the cooking liquid into a measuring cup.
Remove and discard the skin and bones from the chicken.
Cut chicken into bite-size pieces and transfer to a bowl. Add
about 1 cup of the reserved cooking liquid and toss to coat
well. Season to taste with salt, pepper, and lime juice.
Spoon the chicken and sauce onto warmed tortillas and top
with sour cream and cilantro. Serve right away, accompanied
with the corn.
Water
