Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed	28 ounces
Onions, white, diced; divided	2 large
Garlic	2 cloves
Chile pepper, dried, chipotle or ancho	1
Chili powder	1 ½ tablespoons
Oregano, dried (preferably Mexican)	1 ½ tablespoons
Cumin, ground	1 ½ teaspoons
Salt	½ teaspoon
Tortillas, corn	16
Zucchini, diced	2 cups
Corn kernels	2 cups
Cheese, cheddar, shredded	2 cups
Chicken, rotisserie	2 cups

1. Preheat the oven to 425°F. 
2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
4. Layer four tortillas over the sauce. 
5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
7. Spread the remaining sauce on top. 
8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 

Recipe from Eating Well. 

Chicken mole

Active: 1 hour 15 minutes; Total: 2 hours 5 minutes; Serves: 8

Water	8 cups
Salt, kosher	½ tablespoon + ½ tablespoon + 1 tablespoon
Chicken quarters, skin-on, bone-in	3 ¼ pounds
Oil, vegetable	¼ cup + 3 cups + ½ cup
Garlic	8 cloves + 4 cloves
Tomatoes, plum, diced	4 ½ cups
Onion, yellow, diced	3 ½ cups
Chiles, guajillo, dried stemmed	1 3/4 ounces
Chiles, árbol, dried, stemmed	1/8 ounce
Chiles, ancho, dried, stemmed	2 ½ ounces
Chiles, pasilla negro, dried, stemmed	3/4 ounces
Chiles, mulato, dried, stemmed	1 ounce
Sesame seeds	½ cup +
Pepitas	½ cup
Tortillas, corn, 6-inch	3 + more for serving
Baguette, bolillo or demi, torn into pieces	5 ½ cups
Chocolate, Mexican (Dandelion or Ibarra)	2 disks (6 ounces)
Rice, long grain, cooked

1. Bring the water and ½-tablespoon salt to a boil in a large stockpot over high heat. 
2. Reduce heat to medium-low, and add the chicken. 
3. Cook until the chicken is tender and a thermometer inserted in the thickest portion of meat registers 155°F, about 30 minutes. 
4. Remove the chicken; set aside on a large plate. 
5. Reserve 4 cups of the cooking liquid in a large heatproof bowl; discard remaining cooking liquid. 
6. Heat ¼-cup oil in a 12-inch skillet over medium-high heat. 
7. Add eight garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. 
8. Add the tomatoes, onions, and ½-tablespoon salt; cook, stirring occasionally, until the onions are translucent and softened, about 8 minutes. 
9. Transfer the mixture to a blender. 
10. Secure a lid on the blender, remove the center piece to allow steam to escape. 
11. Place a kitchen towel over the opening in the lid; process until smooth, about 1 minute. 
12. Transfer to a large bowl; set aside. 
13. Wipe the skillet clean; heat 3-cups oil over medium-high heat. 
14. Working with a few different types of chiles at a time, place in a spider, and submerge in hot oil for 2 seconds per a batch. 
15. Remove from oil using spider, and place in a large heatproof bowl; repeat with remaining chiles and 4 cloves of garlic. 
16. Place sesame seeds and pepitas in a medium metal strainer; submerge in hot oil in skillet over medium-high. 
17. Cook, stirring the mixture inside the strainer and shaking occasionally, until seeds are golden brown and fragrant, about 2 minutes. 
18. Transfer the seed mixture to the bowl with the chile mixture. 
19. Working with one tortilla at a time, add to hot oil in skillet over medium-high. 
20. Cook, turning occasionally, until golden brown, about 30 seconds to 1 minute. 
21. Transfer fried tortillas to a plate lined with paper towels; let cool 5 minutes. 
22. Break into 2-inch pieces. (Strained and cooled oil may be reused for frying.) 
23. Add chile mixture, tortilla pieces, and bolillo pieces to reserved 4-cups cooking liquid. 
24. Let stand until the liquid is almost absorbed and bolillo is softened, about 10 minutes. 
25. Transfer the mixture to a blender; process until smooth, about 1 minute. 
26. Heat remaining ½-cup oil in a large pot over medium heat. 
27. Add tomato mixture; cook, stirring occasionally, until heated through, about 1 minute. 
28. Add blended chile mixture and chocolate disk; bring to a simmer over medium-high heat. 
29. Cook, stirring occasionally, until the chocolate has melted and the mixture is well combined, about 20 minutes. 
30. Add cooked chicken and remaining 1-tablespoon salt; stir to submerge in mole. 
31. Reduce heat to medium-low; cover and simmer until the chicken is heated through, about 10 to 15 minutes. 
32. Serve with rice and tortillas; garnish with additional sesame seeds. 

Recipe adapted from Food&Wine Magazine, March 2021.

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.

Citrus-&-herb-marinated shrimp tacos

Shrimp, large, shelled, deveined, tail on	2 pounds
Oil, olive, extra-virgin	1 ½ cups
Orange zest, finely grated	1 tablespoon
Orange juice, fresh	¼ cup + 2 tablespoons
Lemon zest, finely grated	1 tablespoon
Lemon juice, fresh	3 tablespoons
Cilantro, chopped	¾ cup
Parsley, chopped	¾ cup
Red pepper, crushed	¼ teaspoon
Avocado, Haas, diced	1
Tomatoes, dry-farmed, diced	5 small
Onion, white, diced	½
Lime juice, fresh	2 tablespoons
Salt, kosher
Lemon wedges
Tortilla, corn, warmed	6

1. Spread the shrimp in an even layer on a large rimmed baking sheet, and refrigerate uncovered for 2 hours to air-dry. 
2. In a large bowl, mix the oil, orange zest and juice, lemon zest and juice, cilantro, parsley, and red pepper. 
3. Add the shrimp, and stir to coat; refrigerate for 30 minutes, stirring occasionally. 
4. In a small bowl, combine the avocado, tomato, onion, lime juice, and a pinch of salt; set aside. 
5. Remove the shrimp from the marinade; season with salt. 
6. Light a grill or preheat a grill pan, and grill the shrimp over moderately high heat, turning once, until just white throughout, about 4 minutes. 
7. Transfer to a plate with the lemon wedges and serve with the avocado salsa and tortillas. 

Based on a recipe from Food&Wine Magazine, August 2016

Chicken-tomatillo fajitas with fried jalapeño rings

Chicken legs	4 whole
Oil, canola	¼ cup +
Salt, kosher
Pepper, freshly ground
Tomatillos, husked, rinsed, chopped	1 pound
Jalapeño, chopped ¼-inch slice	1 large + 3
Buttermilk	1 cup
Flour	¼ cup
Garlic, crushed	3 cloves
Scallions, chopped	1 bunch
Broth, chicken, low sodium	2 cups
Cilantro leaves	1 ½ cups
Tortillas, flour, warmed
Radishes, sliced
Pico de gallo
Sour cream

1. Preheat to 450°F; set a wire rack in a rimmed baking sheet. 
2. Rub the chicken with 2 tablespoons oil and season with salt and pepper. 
3. Arrange the chicken on the rack, and roast for 45 minutes, until golden and cooked through; let cool slightly, then discard the chicken skin and shred the meat. 
4. Soak the sliced jalapeño slices in the buttermilk for an hour. 
5. Heat enough oil to fry the jalapeño slices in a saucepan. 
6. Place the flour in a small bowl and season with salt and pepper; dredge the slices, shaking off any excess. 
7. Fry the slices; drain on paper towels; set aside. 
8. In a large skillet, heat the remaining 2 tablespoons oil. 
9. Add the tomatillos, chopped jalapeño, garlic, and scallions. 
10. Cook over moderately high heat, stirring, until the tomatillos are softened, about 15 minutes. 
11. Add the broth, and bring to a boil, then simmer over moderate heat, stirring occasionally, until thickened, about 10 minutes. 
12. Scrape the tomatillo mixture into a blender, and add the cilantro; puree until smooth. 
13. Return the sauce to the skillet, and add the shredded chicken. 
14. Simmer over moderate heat, stirring, until the chicken is heat through, about 2 minutes; season with salt and pepper. 
15. Serve the chicken with the tortillas, radishes, pico de gallo, and sour cream.