Mexican · main

Pablito'S Chicken Tacos

Pablito'S Chicken Tacos reads citrus 5.5, sourness 5.4 and salinity 5.1 on Palate's 0–10 flavor X-ray — a Mexican main, about 2 hr 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.5 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.4 · Salinity 5.1 · Richness 4.9 · Sweetness 3.6 · Heat 3.2 · Allium 2.9 · Funk & Ferment 2.4 · Earthy 1.9 · Bitterness 1.7 · Warm Spice 1.5 · Herbaceous 1.4 · Umami 1.4 · Nutty 1.0 · Fruity 0.9

What's in it (18)

• 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

Time & effort: about 2 hr 25 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 224.5 kcal, 6.6 g protein, 8.4 g fat, 31.4 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

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.

Dishes with a similar flavor shape

• Tirokafteri (Spicy Feta Dip) — Greek
• Sheet-Pan Loaded Vegetarian Nachos — Mexican
• Salade Mechouia — Tunisian
• Dhokla — Indian
• Piri-Piri Chicken (Frango Piri-Piri) — Portuguese

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.