- 1/2 cup sour cream
- 1/2 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 3/4 cups water
- 2 ounces butter, melted
- 1/2 teaspoon vegetable oil
- 1/4 cup vegetable oil
- 1 cup cubed skinless, boneless chicken breast meat
- 1/2 bunch kale, stems removed and leaves coarsely chopped
- 1/2 onion, sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 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.
04/10/2018
recipepes.com
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