Ancho Chili Chicken Tacos

This chicken and these tacos were delicious. I can't wait to try making steaks with the sous vide method, where you cook them in the machine, and then quick char them on the barbecue or a cast iron skillet. No more over cooking expensive beef! 

These Sous Vide Ancho Chile Chicken Tacos are filled with tender chicken breasts cooked via the sous vide method in a chili sauce made from ancho chilis, Mexican oregano, garlic, brown sugar, and spices. You can also serve this chicken over rice or with tortillas. So simple and so good.

Ingredients:

• 2 tablespoons neutral oil
• 2 ounces whole dried ancho chilis, stems cut off, and seeds shaken out.
• 2/3 cup water
• 1 tablespoon dried Mexican oregano (regular oregano will work too)
• 4 garlic cloves, smashed
• 2 tablespoons packed light brown sugar
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 4 boneless skinless chicken breasts
• 2 tablespoons butter
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro
• 1/2 to 1 cup vegetable oil
• 8 Corn tortillas or pre-made taco shells
• Garnishes, such as salsa, guacamole, and shredded cheese