1. Recipes

How to Make Pablito's Chicken Tacos - A Step-by-Step Guide

Pablito's Chicken Tacos are a mouthwatering and flavorful dish that will bring a taste of Mexico to your kitchen. This recipe is a family favorite, passed down through generations in the Pablito family. The succulent and tender chicken combined with the zesty and spicy flavors of the taco seasoning and salsa create a dish that is sure to impress even the pickiest of eaters.

These chicken tacos are perfect for a casual weeknight dinner or for entertaining friends and family. They are e...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    537 cal.

    • Total Fat: 24g
    • Saturated Fat: 9g
    • Cholesterol: 48mg
    • Sodium: 1814mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 7g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 49mg
    • Calcium: 260mg
    • Iron: 6mg
    • Potassium: 412mg

    Categories

    Mexican recipes
    Main recipes
    Chicken recipes
    Taco recipes
    Spicy recipes