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Pablito's Chicken Tacos
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Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Pablito's Taqueria's Chicken and Kale Tacos with Sorrel Sour Cream offer a delightful twist on a classic Mexican dish.
Ingredients:
0.5 cupsour cream
0.5 bunch fresh sorrel, chopped
1lime, juiced
1teaspoonsalt
1teaspoonwhite sugar
2cups masa harina
2teaspoons baking powder
2teaspoons salt
1.75 cups water
2ounces butter, melted
0.5 teaspoonvegetable oil
0.25 cupvegetable oil
1cupcubedskinless, boneless chicken breast meat
0.5 bunch kale, stems removed and leaves coarsely chopped
0.5onion, sliced
1teaspoongroundblack pepper
Instructions:
Combine sour cream, sorrel, lime juice, 1 teaspoon of salt, and sugar in a bowl. Chill until needed.
In a stand mixer bowl, combine flour, masa harina, baking powder, and 2 teaspoons of salt. Slowly add butter and water while mixing on low speed until a dough begins to form.
Place dough on a tidy, smooth surface and gently knead 3 to 4 times. Divide dough into 1 1/2 ounce balls, cover, and allow to rest for 1 hour.
Flatten each dough ball in a tortilla press lined with parchment paper or plastic wrap, then place the tortillas on a baking sheet.
Drizzle a touch of vegetable oil in a cast-iron pan over medium-high heat. Cook each tortilla until perfectly golden on each side, about 1 minute per side. Repeat for the rest of the tortillas.
In a hot skillet, sizzle chicken in 1/4 cup vegetable oil until lightly browned, about 6 minutes. Add onion, kale, 1 teaspoon salt, and pepper. Sauté until kale is tender, about 5 minutes. Take off the heat and enjoy!
Fill each tortilla generously with the flavorful chicken-kale mixture, drizzle with vibrant sorrel-infused sour cream, and enjoy!