Fajita Night (Steak or Chicken)
April 9, 2015
Fajitas are easy to make, so why bother with extra steps? Any night can turn into a fiesta when you pull a bag of fajita meat and veggies from the freezer. Prepare ahead and eat within 4 days, or freeze and reheat within 6 months!
Set the Sous Vide Professional™ to 165°F/74°C for Chicken (140°F/60°C for Steak) with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.) Even though the temperatures for Chicken and Beef are different, the par-cooked vegetables will be fully cooked after sautéing in Step 7.
Prep time, 10 minutes
Cook time: 65 minutes
June 7, 2016
Jessie, you could totally do vegetarian fajitas! ?? What about using portabello mushrooms instead of the chicken?