Courtesy of Candice Mora, co-owner/sommelier, Christopher Cellars in Elk Grove. Mora recommends pairing this dish with Christopher Cellars’ Silvaspoons Vineyards Albariño.
Sous vide boneless and skinless chicken thighs or breasts (or cook in sealed plastic bag in water bath) at 145 degrees F for 90 minutes. Remove, then season chicken with salt, pepper, and olive oil. Turn your grill on high and sear chicken for 2 minutes on each side or until internal temperature hits 165 degrees F. Rest protein 15 minutes (this step is crucial and prevents your meat from being dry).
After resting, chop chicken to desired consistency. Serve on warm tortilla with pineapple salsa and Cotija cheese.
For the pineapple salsa:
Combine ingredients and set aside. Spoon onto chicken tacos.