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Written by Jason Logsdon
These sous vide top round tacos are an inexpensive way to enjoy a good steak taco. It was cooked at 131°F (55°C) for just over 48 hours, rendering it really tender. I spice it up with some garlic powder, paprika and cumin, then add a ton of flavor with the taco toppings. Top round can be a fickle cut; the timing really depends on the quality of the cut, and how it was raised. Some people swear by top round cooked for under 12 hours, others find up to 3 days is ideal. It's really a matter of getting to know the specific type of cut your butcher or grocery store usually carries. If you want more tips for cooking top round, I recommend this thread in our facebook group. I'm lucky to have several great butchers in my area, but sometimes I want to up my game and will turn to Snake River Farms, they have a wide variety of beef including Prime, American Wagyu , and dry aged. I also enjoy trying the different ranchers that Crowd Cow has available including their wagyu. Note: You can learn more about top round from my How to Sous Vide Top Round article or view all my sous vide beef articles. If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! Preheat a water bath to 131°F (55°C). Mix together the spices in a bowl. Lightly salt and pepper the top round then sprinkle with the spices. Place the meat in a sous vide bag then seal. Place the bag in the water bath and cook for 2 to 3 days, until tenderized. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times. Take the sous vide bag out of the water and remove the cooked top round. Dry it off thoroughly using paper towels or a dish cloth. Lightly salt the top round then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat. Cut the top round into bite-sized pieces or slices. Place a corn tortilla on a plate. Add some slices of the top round then top with the vegetables. Sprinkle with the watercress then squeeze the lime over the top and serve.
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131°F Sous Vide Top Round Tacos Recipe
Ingredients for 131°F Sous Vide Top Round Tacos
For the Sous Vide Top Round
To Assemble
Cooking Instructions for 131°F Sous Vide Top Round Tacos
For the Sous Vide Top Round
To Assemble
Nutritional Information for 131°F Sous Vide Top Round Tacos
- Calories: 399
- Fat: 2g
- Protein: 12g
- Carbohydrate: 84g
- Fiber: 7g
- Sugar: 8g
- Cholesterol: 0mg
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All tags for this article:Sous Vide, Sous Vide Beef , Sous Vide Mexican , Sous Vide Top Round Roast
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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