Chicken Burrito Filling

• Gluten free

• Meat

  • 2 Chicken legs, Bone-in

• Produce

  • 1 Ancho chili pepper, dried
  • 1 Arbol chili pepper, dried
  • 4 cloves Garlic
  • 1 tbsp Oregano

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 tsp Coriander seeds, ground
  • 2 tsp Kosher salt and freshly ground black pepper
  • 1 tsp Tumeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on almost-kosher.net

Description

Directions

• 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).
• 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.
• 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.
• 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.