Fajita Night (Steak or Chicken)

  By PolyScience Culinary    

April 9, 2015

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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!


3 Boneless, skinless chicken breasts

1 Skirt Steak, outside cut

1 Tablespoon olive oil

1 Tablespoon Fajita Rub

1 Green Bell Pepper, cored, sliced

1 Red Bell Pepper, cored, sliced

1 Large, Red Onion, sliced

Kosher Salt and Black Pepper, to taste.

8 Flour Tortillas

Sour Cream

Shredded Chihuahua Cheese

2 Limes, quartered


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.

Keeping meats and vegetables separate, season with Williams-Sonoma Fajita Rub, salt and pepper.

In separate pouches, vacuum seal vegetables in one pouch. Vacuum seal beef or chicken in the other.

Place sealed bag in circulating water bath and cook for 60 minutes.

If serving immediately, remove beef or chicken from bag and slice. For later use, remove bag from water bath, quickly shock in ice water bath.**

Preheat a large non-stick pan over high heat with 1 tablespoon olive oil.

Sauté chicken/beef and vegetables until nicely browned.

Serve with warmed tortillas, sour cream, cheese and limes.

Serves 4

Prep time, 10 minutes
Cook time: 65 minutes


1 Review


June 7, 2016

Jessie, you could totally do vegetarian fajitas! ?? What about using portabello mushrooms instead of the chicken?

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