Pablito'S Chicken Tacos

• 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

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.

sour cream, fresh sorrel, lime, salt, white sugar, flour, masa harina, baking powder, salt, water, butter, vegetable oil, vegetable oil, meat, kale, onion, salt, ground black pepper

Taken from www.allrecipes.com/recipe/221985/pablitos-chicken-tacos/ (may not work)