Name: Pablito's Chicken Tacos recipe
Ingredients: ½ cup sour cream;½ bunch fresh sorrel, chopped;1 lime, juiced;1 teaspoon salt;1 teaspoon white sugar;2 cups all-purpose flour;2 cups masa harina;2 teaspoons baking powder;2 teaspoons salt;1 ¾ cups water;2 ounces butter, melted;½ teaspoon vegetable oil;¼ cup vegetable oil;1 cup cubed skinless, boneless chicken breast meat;½ bunch kale, stems removed and leaves coarsely chopped;½ onion, sliced;1 teaspoon salt;1 teaspoon ground black pepper

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Ingredients

½ cup sour cream ½ bunch fresh sorrel, chopped 1 lime, juiced 1 teaspoon salt 1 teaspoon white sugar 2 cups all-purpose flour 2 cups masa harina 2 teaspoons baking powder 2 teaspoons salt 1 ¾ cups water 2 ounces butter, melted ½ teaspoon vegetable oil ¼ cup vegetable oil 1 cup cubed skinless, boneless chicken breast meat ½ bunch kale, stems removed and leaves coarsely chopped ½ onion, sliced 1 teaspoon salt 1 teaspoon ground black pepper

Nutrition Info

536.5 calories carbohydrate: 68.5 g cholesterol: 47.8 mg fat: 23.6 g fiber: 7.1 g protein: 17 g saturatedFat: 9.2 g servingSize: - sodium: 1814 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

Directions

Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed, mix until a dough just starts to come together.
Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
Press each dough ball in a tortilla press lined with parchment paper or plastic wrap, transfer each tortilla to a baking sheet.
Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken, cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper, reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.

Recipe Yield

6 servings

Recipe Note

Make Pablito's Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream.

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