Chicken and Kale Tacos with Sorrel Cream
Main Course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
These chicken and kale tacos are a delightful twist on a classic. The sorrel cream adds a tangy freshness that perfectly complements the savory chicken and slightly bitter kale. I've been making these for potlucks and casual dinners, and they're always a hit! The tortillas are homemade, which takes a bit of time, but the result is so worth it. You can easily prepare the chicken and kale filling ahead of time and assemble the tacos just before serving. Perfect for a summer gathering or a quick weeknight meal.
Ingredients (18 ingredients)
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0.5 cups sour cream
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0.5 bunch fresh sorrel, chopped
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1 piece 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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1.75 cups water
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2 ounces butter, melted
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0.5 teaspoon vegetable oil
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0.25 cup vegetable oil
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1 cup cubed skinless, boneless chicken breast meat
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0.5 bunch kale, stems removed and leaves coarsely chopped
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0.5 piece onion, sliced
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1 teaspoon salt
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1 teaspoon ground black pepper
Preparation (8 steps)
Prepare Sorrel Cream
In a bowl, stir together ½ cup sour cream, ½ bunch chopped fresh sorrel, juice of 1 lime, 1 teaspoon salt, and 1 teaspoon sugar until well combined. Refrigerate until ready to serve.
Combine Dry Ingredients for Tortillas
Add 2 cups all-purpose flour, 2 cups masa harina, 2 teaspoons baking powder, and 2 teaspoons salt to the Thermomix bowl. Mix for 10 Sec./Stufe 4 to combine.
Add Wet Ingredients and Mix Dough
Add 2 ounces melted butter and 1 ¾ cups water to the Thermomix bowl. Mix for 2 Min./Knead mode until a dough just starts to come together.
Knead and Rest Dough
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 Tortillas
Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
Cook Tortillas
Lightly coat a cast-iron pan with ½ 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.
Cook Chicken and Kale
Heat ¼ cup vegetable oil in a skillet over high heat. Stir in 1 cup cubed skinless, boneless chicken breast meat; cook until browned around the edges, 4 to 6 minutes. Stir in ½ sliced onion, ½ bunch coarsely chopped kale, 1 teaspoon salt, and 1 teaspoon ground black pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
Assemble Tacos
Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.
Finished cooking? Great! 🎉
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Created by
Olivia Miller
3
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
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