Sous Vide Chicken Carnitas


Tenina Holder

Posted November 19, 2021 (Last updated January 12, 2022)



Total Time

2hrs 10mins



When dinner needs to feed the entire neighborhood, consider sous vide and shredding your chicken or beef and get the carnitas on! Add more salad!


  • Chicken thighs icon
    Chicken thighs4skinned, boneless
  • Romaine lettuce hearts icon
    Romaine lettuce hearts3finely sliced
  • Red chili icon
    Red chili1finely sliced
  • Red onion icon
    Red onion½finely sliced
  • Avocado icon
  • Ground cinnamon icon
    Ground cinnamon1 pinch
  • Garlic powder icon
    Garlic powder½ teaspoon
  • Ground cumin icon
    Ground cumin½ teaspoon
  • Ground coriander icon
    Ground coriander½ teaspoon
  • Onion powder icon
    Onion powder½ teaspoon
  • Chili flakes icon
    Chili flakes½ teaspoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Black pepper icon
    Black pepper1 pinch
  • Beer icon
    Beer150 g
  • Water icon
    Water500 ml
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Cherry tomatoes icon
    Cherry tomatoes200 g
  • Fresh herbs icon
    Fresh herbs1 handful
  • Flour tortilla icon
    Flour tortillaas needed
  • Chimichurri sauce icon
    Chimichurri sauceas needed

  • 1. Place the chicken thighs in a stasher bag
  • 2. Place all remaining chicken ingredients, except the olive oil into the Thermomix bowl
  • 3. Mix with MC fitted - 8 sec, speed 5
  • 4. Pour into stasher bag with chicken
  • 5. Refrigerate for at least 1 hour
  • 6. Pre-heat oven - 220°C on a grill setting
  • 7. Line an oven tray with baking paper
  • 8. Add water to the Thermomix bowl
  • 9. Place the stasher bag into the varoma dish
  • 10. Steam - 40 min, 80°C, speed 3
  • 11. Discard the steaming water from the Thermomix bowl
  • 12. Drain away half of the marinade, keeping the remainder for shredding
  • 13. Remove chicken from the stasher bags and add the chicken back into the Thermomix bowl with the remaining marinade
  • 14. Mix with MC fitted - approx 3 sec, speed 4
  • 15. Spread onto the prepared oven tray with a generous drizzle of olive oil
  • 16. Broil until browned - 220°C
  • 17. To make the salad combine all salad ingredients in a large bowl
  • 18. To assemble, place chicken and salad onto tortillas, drizzle with plenty of chimichurri and fold in half
  • 19. Garnish with additional herbs and sliced chilies if desired

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