Pablito's Chicken Tacos

Name: Pablito's Chicken Tacos
Total time: 75
Yield: 6
Ingredients: ½ cup sour cream; ½ 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 ¾ cups water; 2 ounces butter, melted; ½ teaspoon vegetable oil; ¼ cup vegetable oil; 1 cup cubed skinless, boneless chicken breast meat; ½ bunch kale, stems removed and leaves coarsely chopped; ½ onion, sliced; 1 teaspoon salt; 1 teaspoon ground black pepper

Recipe by Pablito from allrecipes.com

1 Hr. 15 Mins.

Ingredients

6 servings

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½ cup sour cream
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½ bunch fresh sorrel, chopped
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1 lime, juiced
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1 teaspoon salt
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1 teaspoon white sugar
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2 cups all-purpose flour
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2 cups masa harina
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2 teaspoons baking powder
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2 teaspoons salt

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1 ¾ cups water
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2 ounces butter, melted
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½ teaspoon vegetable oil
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¼ cup vegetable oil
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1 cup cubed skinless, boneless chicken breast meat
•

½ bunch kale, stems removed and leaves coarsely chopped
•

½ onion, sliced
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1 teaspoon salt
•

1 teaspoon ground black pepper

Instructions

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