Pablito's Chicken Tacos

Pablito's Chicken Tacos

Pablito 1

"Make Pablito's Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream."

Ingredients 1 h 15 m {{adjustedServings}} servings 537 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1814 mg
  • 73%

Based on a 2,000 calorie diet

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  1. Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
  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.
  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.
  4. Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
  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.
  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.
  7. Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
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Reviews 11

  1. 18 Ratings


definitely will be making this again, probably for guests next time! I typically don't post reviews when I've altered the recipe, but because I think these alterations will make this recipe more accessible to more cooks I am going to share them. 1st, Sorrel: Nowhere to be found where I live, so googled possible substitutions. The recommended substitution was spinach and a little lemon juice. Since the recipe already called for a significant amount of lime juice, I opted for spinach, the called for lime juice, and the zest off half the lime. The sauce was DELICIOUS. It will definitely be making multiple appearances at our table. 2nd: letting the tortilla dough rest an hour. I was surprised that the recipe didn't call for hot water to mix the dough which is definitely a very traditional part of making tortillas. So, I heated my water to boiling before adding it and the melted butter to the flour mix. This meant I didn't need to let the dough rest, it was ready to make into tortillas as soon as I had it portioned out. That said, this became a very quickly moving recipe at that point. So, if you want to take your time in the kitchen preparing the chicken, onions, and kale, no reason why not to just follow the original instructions and let the dough rest.


This is really great- you don't even taste the kale (which is a plus for me) - and We have never used the sorrel becuase we haven't found it in our store...don't even know what it tastes like. But it's still delicious! The home made tortillas are completely worth the effort if you pick up a tortilla press. We freeze half of the tortillas (put some parchment between each one) and make it again in a few yummy!

Dawn Mataczynski

Great recipe, i only used half a lime and it turned out great