Name: Pablito's Chicken Tacos
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 0.5 cup sour cream; 0.5 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; 1.75 cups water; 2 ounces butter, melted; 0.5 teaspoon vegetable oil; 0.25 cup vegetable oil; 1 cup cubed skinless, boneless chicken breast meat; 0.5 bunch kale, stems removed and leaves coarsely chopped; 0.5 onion, sliced; 1 teaspoon salt; 1 teaspoon ground black pepper

Pablito's Chicken Tacos

4.7

(23)

13 Reviews

2 Photos

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

Recipe by Pablito

Published on June 18, 2020

Prep Time:

45 mins

Cook Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

537	Calories
24g	Fat
69g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 537
% Daily Value *
Total Fat 24g	30%
Saturated Fat 9g	46%
Cholesterol 48mg	16%
Sodium 1814mg	79%
Total Carbohydrate 69g	25%
Dietary Fiber 7g	25%
Total Sugars 3g
Protein 17g
Vitamin C 49mg	247%
Calcium 260mg	20%
Iron 6mg	33%
Potassium 412mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.