Sweet potato tacos

Active: 25 minutes; Sous vide cook time: 1 hour; Servings: 4 to 6

Sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)	1 ½ pounds
Chipotle chiles in adobe, chopped	3 to 4
Cumin, ground	1 ½ teaspoons
Salt, kosher	1 teaspoon +
Canna-infused oil	1 tablespoon
Canola oil	1 tablespoon
Corn tortillas, 6-inch	12
Pepper, freshly ground
Lime juice	½ lime
Pickled red onions
Sour cream	½ cup
Cotija cheese, crumbled	½ cup
Cilantro, chopped	Garnish

1. Preheat your sous vide to 185°F. 
2. In a large bowl, toss together the potatoes, chiles, cumin, salt, and canna-infused oil until the potato pieces are evenly coated. 
3. To ensure you bag sinks, place 1 to 2 pounds of weight into a gallon-size freezer-safe ziplock bag. 
4. Add the potato mixture to the bag, and seal using the water displacement method. 
5. When the water has reached the target temperature, lower the bagged potatoes into the water bath and cook for 1 hour. The potatoes are ready if you can crush them through the bag with a firm pinch. 
6. Remove the bag from the water bath and transfer the potatoes to a plate, discarding the liquid; set aside. 
7. Heat a large cast-iron skillet over medium-high heat. 
8. When the pan is hot, working in batches, heat the tortillas by placing them directly into the skillet and then waiting until they begin to steam and blister, about 20 seconds. 
9. Flip them with tongs or a spatula, and cook the other side until they again begin to steam and blister, about 30 seconds. Depending on the size of your skillet, you can heat three to four tortillas at a time. 
10. After each batch is heated, transfer the tortillas to a plate and cover them with a kitchen towel or aluminum foil to keep warm. 
11. When all the tortillas have been heated, and with the pan still over medium-high heat, add the remaining canola oil to the skillet, and then add the potato mixture. The pieces do not need to fit in a single layer. 
12. Sauté, stirring occasionally with a wooden spoon, until charred and blackened on the edges, about 3 to 5 minutes. 
13. Remove from heat, season with salt and pepper, and them add the lime juice. 
14. To assemble the tacos, spread a small dollop of the sour cream onto the middle of each tortilla. 
15. Divide the potato mixture evenly among the tortillas. 
16. Top each taco with a sprinkle of cheese, cilantro, and pickled red onions. 
17. Arrange the tacos on individual plates and serve with additional lime wedges and hot sauce. 

Recipe warped from Sous Vide at Home by Lisa Q. Fetterman.

Shawarma-spiced braised leg of lamb

Rub
Lamb leg, shank attached, frenched (shank cut free of meat/fat), excessive fat trimmed, membranes removed	6 pounds
Salt, kosher
Pepper, freshly ground
Cumin seeds	2 tablespoons
Caraway seeds	2 teaspoons
Coriander seeds	2 teaspoons
African birds eye chiles, finely chopped	2
Garlic, finely grated	4 cloves
Oil, olive	½ cup
Paprika	1 tablespoon
Cinnamon, ground	½ teaspoon
Assembly
Caraway seeds	½ teaspoon
Coriander seeds	½ teaspoon
Oil, olive	¼ cup
Onion, thinly sliced	1 large
Ancho chile powder	1 tablespoon
Chipotle chile powder	1 tablespoon
Turmeric, ground	1 teaspoon
Pepper, freshly ground	½ teaspoon
Cinnamon, ground	¼ teaspoon
Tomatoes, crushed	28 ounces
Chicken broth, low-sodium	4 cups
Salt, kosher
Salad
Onion, red, thinly sliced	½ medium
Vinegar, red wine	1 cup
Sugar	½ cup
Lemon, preserved, flesh removed, peel sliced into thin strips	½
Cilantro leaves with tender stems	1 cup
Mint leaves	1 cup
Parsley leaves with tender stems	1 cup
Dill sprigs	½ cup
Oil, olive
Salt, flaky sea

Rub

1. Lightly score the lamb meat with a knife, and pat dry with paper towels. 
2. Season the lamb generously with salt and pepper; place on a wire rack set inside a rimmed baking sheet. 
3. Grind the cumin, caraway, and coriander seeds with a mortar and pestle to a powder. 
4. Transfer to a small bowl, and stir in the chiles, garlic, oil, paprika, and cinnamon; rub all over the lamb. 
5. Chill, uncovered on the wire rack, for 12 to 24 hours. 

Assembly

1. Let the lamb come to room temperature, about 1 hour. 
2. Preheat the oven to 450°F. 
3. Roast the lamb until well browned all over, about 20 to 25 minutes. 
4. Remove from the oven, and reduce the temperature to 250°F. 
5. Meanwhile, grind the caraway and coriander seeds with a mortar and pestle to a powder. 
6. Heat the oil in a large Dutch oven over medium. 
7. Add the onion, and cook, stirring occasionally, until translucent, 5 to 7 minutes. 
8. Add the ancho and chipotle chile powders, turmeric, pepper, cinnamon, and ground seeds; stir to coat the onion. 
9. Cook, stirring, until the spices are fragrant, about 2 minutes. 
10. Add the tomatoes and broth, and bring the liquid to a simmer; season lightly with salt. 
11. Carefully place the lamb in the pot, and add just enough water to cover, if it is not submerged. 
12. Cover the pot, and braise the lamb in the oven until the meat is very tender and the bone wiggles easily in the joint, 4 ½ to 5 ½ hours. 
13. Cool to room temperature and then refrigerate overnight.
14. Heat over medium-low to a simmer.
15. Transfer the lamb to a platter and tent with foil to keep warm while you make the sauce and salad. 
16. Increase the heat to medium-high, and bring the braising liquid to a boil; cook, stirring often to prevent sticking, until reduced by one-half, 25 to 30 minutes. 
17. Taste the sauce and season with salt, if needed; spoon over the lamb. 

Salad

1. Place the onion in a small heatproof bowl. 
2. Bring the vinegar and sugar to a boil in a small saucepan, stirring to dissolve the sugar. 
3. Pour over the onion, and let cool. 
4. Drain the onion, and place in a medium bowl; add the lemon, cilantro, mint, parsley, and dill; toss to combine. 
5. Drizzle lightly with oil, season with salt, and toss again to coat. 

Recipe very mildly adapted from Bon Appétit.

Pressure cooker beef chili

Oil, canola	1 tablespoon
Beef chuck, cut into 1-inch cubes	2 pounds
Salt
Pepper, freshly ground	½ teaspoon +
Onion, diced	1 large
Garlic, chopped	7 cloves
Ancho chile powder	2 tablespoons
Spanish paprika	2 teaspoons
Cumin, ground	½ teaspoon
Chipotle chile powder	½ teaspoon
Cayenne	¼ teaspoon
Oregano, dried	½ teaspoon
Tomatoes with chipotle chiles, diced	10 ounces
Beer, stout	1 ½ cups
Corn chips, ground	¼ cup
Cilantro, chopped	1/8 cup
Green onions, chopped	1/8 cup
Cheddar, grated
Sour cream

1. Set the pressure cooker to Sauté and adjust heat to High, and heat 1-tablespoon oil. 
2. Generously season the beef with salt and pepper, then brown on all sides, about 10 minutes; transfer to a plate and set aside. 
3. Adjust the heat to Low, and stir in the onion and garlic, and cook until soft, about 6 minutes. 
4. Stir in the ancho chile, paprika, cumin, pepper, chipotle chile, and oregano; cook until fragrant, about 2 minutes. 
5. Add the tomatoes, beef, and beer; stir to combine. 
6. Lock the lid of your pressure cooker. 
7. Set the pressure cooker to Chili, if available, and cook for 15 minutes. 
8. Let the pressure release naturally, allowing the chili to rest for 10 minutes. 
9. Set the pressure cooker to Sauté and adjust the heat to High. 
10. Stir in the corn chips, bring to a boil, and cook for 5 minutes. 
11. Garnish with cilantro, green onions, cheese, and sour cream; serve with remaining corn chips.