Posted by PolyScience Staff

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!

Serves 4

Prep time, 10 minutes
Cook time: 65 minutes

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


Step 1:
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.

Step 2:
Keeping meats and vegetables separate, season with Williams-Sonoma Fajita Rub, salt and pepper.

Step 3:
In separate pouches, vacuum seal vegetables in one pouch. Vacuum seal beef or chicken in the other.

Step 4:
Place sealed bag in circulating water bath and cook for 60 minutes.

Step 5:
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.**

Step 6:
Preheat a large non-stick pan over high heat with 1 tablespoon olive oil.

Step 7:
Sauté chicken/beef and vegetables until nicely browned.

Step 8:
Serve with warmed tortillas, sour cream, cheese and limes.