Chicken Tacos with Pineapple Salsa
Courtesy of Candice Mora, co-owner/sommelier, Christopher Cellars in Elk Grove. Mora recommends pairing this dish with Christopher Cellars’ Silvaspoons Vineyard
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Cooking tools:
- Sous vide circulator
- Pot
- Zip-top bag
- Grill
- Instant-read thermometer
- Tongs
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
- Comal
Ingredients
- 16 ounces grilled chicken
- 8 to 10 tortillas (your preferred type)
- 1 cup Cotija cheese
- 2 cups pineapple salsa (see recipe below)
- Whole pineapple (cut into ½-inch cubes)
- 1 tablespoon lime juice
- 1 jalapeño (diced)
- 1 serrano pepper (diced)
- 1 bunch cilantro (chopped)
- ¼ cup sweet onion (diced)
- 1 teaspoon salt
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