Rating: 4.5 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.

Recipe Summary

prep:
45 mins
cook:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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

537 calories; protein 17g; carbohydrates 68.5g; fat 23.6g; cholesterol 47.8mg; sodium 1814mg. Full Nutrition
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