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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Make Pablito's Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream. Ingredients:
1/2 cup sour cream |
1/2 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 3/4 cups water |
2 ounces butter, melted |
1/2 teaspoon vegetable oil |
1/4 cup vegetable oil |
1 cup cubed skinless, boneless chicken breast meat |
1/2 bunch kale, stems removed and leaves coarsely chopped |
1/2 onion, sliced |
1 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
2. 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.
3. 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.
4. Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
5. 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.
6. 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.
7. Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
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