Pablito's Chicken Tacos

Recipe View Prepare the Sorrel Sour Cream: In a bowl, whisk together sour cream, chopped sorrel, lime juice, 1 teaspoon of salt, and sugar until well combined. Cover and refrigerate until ready to serve. (Prep time: 5 minutes)

Recipe View Make the Tortilla Dough: In the bowl of a stand mixer, combine all-purpose flour, masa harina, baking powder, and 2 teaspoons of salt. Gradually add the melted butter and water while mixing on low speed until the dough just begins to come together. (Prep time: 10 minutes)

Recipe View Rest the Dough: Turn the dough out onto a clean, flat surface and knead 3 to 4 times. Divide the dough into 1 1/2 ounce balls. Cover and let rest for 1 hour. (Rest time: 60 minutes)

Recipe View Press the Tortillas: Using a tortilla press lined with parchment paper or plastic wrap, press each dough ball into a thin tortilla. Transfer each tortilla to a baking sheet. (Prep time: 20 minutes)

Recipe View Cook the Tortillas: Lightly coat a cast-iron pan with 1/2 teaspoon of 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 the remaining tortillas. (Cook time: 1 minute per tortilla)

Recipe View Cook the Chicken and Kale: Heat 1/4 cup of vegetable oil in a large skillet over high heat. Add the cubed chicken and cook until browned around the edges, about 4 to 6 minutes. Stir in the sliced onion, chopped kale, 1 teaspoon of salt, and pepper. Reduce heat to medium-high and cook, stirring often, until the kale is wilted, about 3 to 5 minutes. Remove from heat. (Cook time: 10 minutes)

Recipe View Assemble the Tacos: Spoon the chicken-kale mixture into each warm tortilla. Top with a generous dollop of sorrel sour cream. Serve immediately and enjoy! (Assembly time: 5 minutes)