A delicious twist on a Mexican favorite, Pablito's Taqueria's homemade tortillas with chicken and kale filling topped with sorrel sour cream are a delight to eat!
Preparation Time
45 mins
Cooking Time
30 mins
Total Time
1 hr 15 mins
Calories
537 Calories
Recipe Instructions
Step 1
Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
Step 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.
Step 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.
Step 4
Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
Step 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.
Step 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.
Step 7
Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon white sugar
1 teaspoon ground black pepper
1 lime, juiced
2 cups masa harina
2 ounces butter, melted
1 cup cubed skinless, boneless chicken breast meat
0.5 cup sour cream
0.25 cup vegetable oil
0.5 onion, sliced
0.5 teaspoon vegetable oil
1.75 cups water
0.5 bunch fresh sorrel, chopped
0.5 bunch kale, stems removed and leaves coarsely chopped
