Pablito's Chicken Tacos

Rating: 4.7 stars
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

By Pablito
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.

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  • 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:
536.5 calories; protein 17g 34% DV; carbohydrates 68.5g 22% DV; fat 23.6g 36% DV; cholesterol 47.8mg 16% DV; sodium 1814mg 73% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Lisa Villont
Rating: 5 stars
01/03/2013
definitely will be making this again probably for guests next time! I typically don't post reviews when I've altered the recipe but because I think these alterations will make this recipe more accessible to more cooks I am going to share them. 1st Sorrel: Nowhere to be found where I live so googled possible substitutions. The recommended substitution was spinach and a little lemon juice. Since the recipe already called for a significant amount of lime juice I opted for spinach the called for lime juice and the zest off half the lime. The sauce was DELICIOUS. It will definitely be making multiple appearances at our table. 2nd: letting the tortilla dough rest an hour. I was surprised that the recipe didn't call for hot water to mix the dough which is definitely a very traditional part of making tortillas. So I heated my water to boiling before adding it and the melted butter to the flour mix. This meant I didn't need to let the dough rest it was ready to make into tortillas as soon as I had it portioned out. That said this became a very quickly moving recipe at that point. So if you want to take your time in the kitchen preparing the chicken onions and kale no reason why not to just follow the original instructions and let the dough rest. Read More
Helpful
(47)
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa Villont
Rating: 5 stars
01/03/2013
definitely will be making this again probably for guests next time! I typically don't post reviews when I've altered the recipe but because I think these alterations will make this recipe more accessible to more cooks I am going to share them. 1st Sorrel: Nowhere to be found where I live so googled possible substitutions. The recommended substitution was spinach and a little lemon juice. Since the recipe already called for a significant amount of lime juice I opted for spinach the called for lime juice and the zest off half the lime. The sauce was DELICIOUS. It will definitely be making multiple appearances at our table. 2nd: letting the tortilla dough rest an hour. I was surprised that the recipe didn't call for hot water to mix the dough which is definitely a very traditional part of making tortillas. So I heated my water to boiling before adding it and the melted butter to the flour mix. This meant I didn't need to let the dough rest it was ready to make into tortillas as soon as I had it portioned out. That said this became a very quickly moving recipe at that point. So if you want to take your time in the kitchen preparing the chicken onions and kale no reason why not to just follow the original instructions and let the dough rest. Read More
Helpful
(47)
Huge
Rating: 5 stars
07/17/2012
This is really great- you don't even taste the kale (which is a plus for me) - and We have never used the sorrel becuase we haven't found it in our store...don't even know what it tastes like. But it's still delicious! The home made tortillas are completely worth the effort if you pick up a tortilla press. We freeze half of the tortillas (put some parchment between each one) and make it again in a few weeks...so yummy! Read More
Helpful
(22)
Dawn Mataczynski
Rating: 5 stars
05/03/2012
Great recipe i only used half a lime and it turned out great Read More
Helpful
(18)
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Irene
Rating: 5 stars
07/06/2012
I live in Friday Harbor and I know what a treat it is to dine at Pablito's. Everything there is made from scratch and is amazing. How wonderful to have a recipe to try at home. Thanks Paul for sharing this great dish. Read More
Helpful
(12)
ChefJohn
Rating: 5 stars
12/04/2014
Sounds great. I do have a question. The video lists 2 teaspoons baking SODA while the ingredient list specifies baking POWDER. Can anyone clarify please? Read More
Helpful
(9)
kurlyy1
Rating: 5 stars
10/02/2013
(partial review for now) LOVED THIS!!! Will make again often!!! And let me add I will never ever buy store bought tortillas again. These were sooooo good and very easy to make. I made them ahead of time and as they were coming out of the pan me and the kids drizzled a few with honey cinnamon and sugar and scarfed those bad boys down. TASTY. I used near boiling hot water and made them right away as I was in a hurry. They turned out just fine. For the white sauce I sub'd Fage brand greek yogurt 2% because I sub that for sour cream in almost everything. I also added lime zest to it. White sauce was delectable on everything even the refried beans and 'Spanish Rice Original' (another bomb recipe from this site). Because...I make everything more complicated than need be lol I used the chicken recipe from Goya on this site 'Shredded Chicken tacos' and it was great. I plan to use this chicken next time because I love kale. No sensible reason why I didn't use it this time. I used Maseca for the tortillas. Will update when I make the chicken =) Read More
Helpful
(8)
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Lauren
Rating: 5 stars
03/19/2014
I would have never thought to put kale in a taco. Delicious. I marinated the kale in Trader Joes Tahini sauce and it added a little extra flavor Read More
Helpful
(6)
Charity
Rating: 5 stars
03/13/2014
When my husband goes back for a fourth helping then you know its great food! Read More
Helpful
(4)
NWHeaven
Rating: 5 stars
05/01/2013
I live in Bellingham WA. I grow sorrel in an oak barrel. It comes back every year; very easy plant to grow. I am so glad to see another way to use it and now I will have to visit Pablito's on Friday Harbor too. Read More
Helpful
(4)
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