Quote:
Originally Posted by Buehler445
I've made chicken tacos before and the key is to not overcook the breasts. I butterfly them and try to get as consistent of thickness as I can get (don't just beat the **** out of them like my wife does.) Then I pull them off at 157 (or as close as I can get to it).
Here is a good article that I pulled most of that from. You have to be pretty diligent in finding the coldest spot in the meat, but if you can the difference between pulling it at a little under 160 and 165-168 is substantial.
https://blog.thermoworks.com/chicken...ked-Chicken-cs |
I make mine in the slow cooker and they come out nice and braised and moist with hardly any attention or work.