Sous Vide Taco Night - Cinco de Mayo Edition
Posted by : Alex Mills /
Tacos are the perfect food for a social gathering! We love to do a big taco bar with all the fixings when hosting guests over because they’re easy and customizable. Correct me if I’m wrong, but you can never go wrong with taco night, right?
Our taco bar, as I mentioned, always has all the best taco toppings, but what about meat? Some people love steak, others love fish, or chicken, so we wanted to give you our favorite ways to Sous Vide meat for your tacos! You didn’t think we’d cook meat any other way, did you?
3 cloves garlic, minced
¼ cup minced shallot
1 small jalapeno, stemmed, seeded and minced
¼ cup sherry vinegar
2 tablespoons each basil, cilantro and mint, roughly chopped
½ cup roughly chopped parsley
½ teaspoon each cumin, coriander and kosher salt
½ cup olive oil
2 pounds skirt steak
Salt and freshly ground pepper
Tortillas, salsa and avocado for serving
- Make the marinade by combining the garlic, shallot, jalapeno and sherry vinegar in the bowl of a food processor and pulse until the mixture begins to come together. Add the herbs and spices and pulse for 1 minute longer. Add the olive oil and pulse just until emulsified. Divide the marinade in half, set one half aside.
- Place the skirt steak in a vacuum bag or a gallon-size resealable freezer bag with half of the marinade and seal so that there is no air inside the bag. Transfer to the refrigerator to marinate for at least 4 hours and up to 24 hours. When ready to cook, allow the steak to come to room temperature.
- Assemble the sous vide machine according to the manufacturer’s directions. Set the temperature to 55° C (131° F). Seal the bag with the skirt steak using the water displacement method. When the water has reached the proper temperature lower the bag into the water bath making sure it is fully submerged. Cook for 1 hour.
- When steak is ready, remove the bag from the water bath and transfer to a plate. Discard the liquid from the bag, pat the steaks dry and season with salt and pepper. Preheat a grill or grill pan to medium high heat. If necessary, cook the steak in batches, about 1 minute per side, just to caramelize the outside. Transfer the steaks to a cutting board and slice thinly across the grain.
300 grams (.66 lb) pork shoulder, cubed
3 Tbsp pork fat (the white layer that will end up on top when you make pork stock)
1 onion, chopped
1 garlic clove, minced
250 ml (1 cup) homemade pork stock
1/2 tsp ground coriander
1/2 tsp dried oregano
1/8 tsp ground cinnamon
1/8 tsp ground cumin
1 New Mexico mild Sandia chile
1 New Mexico hot Sandia chile
1 Pasilla Negro chile
1 Guajillo chile
1 tsp honey
2 tsp red wine vinegar
3/4 tsp salt
- Stem and seed the chiles. The weight of chiles after seeding and stemming should be about 18 grams or .6 oz. The official way is to toast them in a skillet, but I prefer to do this in the oven for 5 minutes or so at 150ºC/300ºF.
- Pat pork dry with paper towels. Heat the pork fat in a frying pan and brown the pork over high heat on all sides. Take the pork out of the frying pan and set aside to cool.
- Add the onion to the remaining pork fat and sauté over medium heat until slightly golden. Add garlic, saute for an additional minute. Add pork stock. Scrape all the browned bits off the bottom with a wooden spatula.
- Transfer the onion mixture to the blender. Add the toasted chiles, coriander, oregano, cinnamon, cumin, honey, red wine vinegar, and salt.
- Blend until smooth.
- Vacuum seal the pork with the sauce. Use a ziploc bag and the water displacement method if you don’t have a chamber vacuum sealer.
- Cook sous-vide for 48 hours at 57ºC/135ºF.
- Once complete, remember that the meat is only 57ºC/135ºF, so for serving it is better to heat it up for a few minutes over medium heat in a non-stick frying pan, stirring.
1 pound (455 g) thick, flaky fish, such as cod/ halibut/ mahi mahi
Pinch salt and pepper
¼ teaspoon (1.25 ml) chili powder
1 teaspoon (5 ml) freshly chopped cilantro (coriander)
- Fill and preheat the SousVide Supreme to 132F/55.5C.
- Season the fish with the salt, pepper, chili powder and cilantro.
- Put the fish into a small (1 quart/0.9 liter) cooking pouch and vacuum seal.
- Submerge the pouch in the water bath and cook for 20 minutes.
- Once the fish is cooked, remove the pouch from the water bath and gently take the fish out of the pouch using kitchen tongs.
Now that you have your meat options to choose from, what about the toppings? Here are some ideas that you can use to decorate your tacos to perfection.
- Sour Cream
- Sliced red peppers
- Black beans, drained
- Cherry tomatoes
- Pickled onions/veggies (see our recipe here)
- Hot sauce
- Grilled jalapenos
Now that you have all the ingredients to make THE BEST tacos you’ve ever had in your life, at home, all you need is a cute little holder to set them in so those delicious toppings don’t fall all over your plate. Good thing we can help you out with those. Purchase our bamboo taco holders here.
Finally, make yourself a margarita and ENJOY. Of course, tag us in your creations on Facebook or Instagram @GramercyKitchenCo.