Tortilla Soup with Shredded Sous Vide Pork Recipe (2024)

FAQs

Can you make pulled pork with sous vide? ›

Whether it's because we're getting ready for a big party and don't want to risk screwing up that pork, or because we're busy weekday workers who still want to be able to come home and pull off a batch of pulled pork before bedtime, sous vide is a great option.

Test Kitchen Tip: Making pulled pork ahead of time is a great way to have the makings of a meal at the ready. After shredding pulled pork, divide it into shallow containers. Cover and refrigerate up to 3 days or freeze up to 3 months.

One of the best ways to cook frozen pulled pork is by using a slow cooker. Place the frozen pork in the slow cooker, add your desired seasonings or sauce, and cook on low heat for several hours until the pork is tender and easily pulled apart.

Yes, you can use flour to thicken chicken tortilla soup. To do so, create a slurry by combining equal parts flour and cold water. Whisk the slurry into the soup gradually, allowing it to simmer for a few minutes until the desired thickness is achieved.

You can also potentially overcook your meats when it comes to searing them before serving, especially if you're using a much thinner cut of meat. So, while it's certainly very difficult to overcook your food using sous vide, to say that it's impossible is a little bit of an overstatement.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Make ahead of time: The pulled pork can be made ahead of time and refrigerated, covered for a day or two. It can also be frozen for several months. It's easy to reheat, and tends to keep it's flavor and moisture better than other reheated meats.

To sous vide leftover pulled pork, heat the water to 165 degrees Fahrenheit and then submerge your bag for 45 minutes per inch of thickness of the bag. So if your bag is 1 inch thick, you'll heat your pork for 45 minutes, 2 inches means you'll heat it for 90 minutes.

Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook. For example, if fresh meat takes one hour to cook, the same meat cooked frozen would take 1 1/2 hours.

Can I put frozen pulled pork in slow cooker? ›

It's possible to cook pulled pork in a slow cooker with frozen pork, but you will have to cook the pork on low for 6-8 hours. Yes, you can slow cook pulled pork in a slow cooker with frozen pork.

Crusty Bread or Breadsticks:Serve with crusty Italian bread, baguette, or breadsticks to dip into the flavorful broth. Side Salad:A light side salad with fresh greens, cherry tomatoes, cucumbers, and a simple vinaigrette can provide a refreshing contrast.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Second, you can add some crushed corn chips – tortilla chips work well, as do salty Fritos. The chips will soak up liquid and become soft, thickening the chili and adding flavor without being noticeable.

Produce that no longer looks completely fresh or already smells strange is, of course, no longer suitable for the sous vide procedure. This particularly applies to fish and meat that is cooked at relatively low temperatures.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous vide cooking. You will, however, eventually notice a difference in texture. For best results, I don't recommend cooking any longer than the maximum recommended time for each cut and temperature range.

Rare: 130°F / 54°C, 1 to 4 hours - Tender, juicy, and a little slippery. Medium-Rare: 140°F / 60°C, 1 to 4 hours - Tender, juicy, and meaty (my favorite). Medium-Well: 150°F / 66°C, 1 to 4 hours - Quite firm and just starting to dry out.

At 185°F / 85°C pork will take about 8 hours (or even a little less) to tenderize. The texture is very similar to traditional carnitas. Easily shreddable and reasonably moist. (I used to think standard carnitas were incredibly moist until I tried sous vide carnitas).