1 cup rotisserie chicken breast meat boneless skinless cubed
2 cups flour all-purpose
1 teaspoon ground pepper black
1 juice of lime juiced
0.5 bunch kale coarsely chopped
2 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal
0.5 onion sliced
1 teaspoon salt
0.5 bunch sorrel leaves fresh chopped
0.5 cup cup heavy whipping cream sour
0.3 cup vegetable oil
1.8 cups water
1 teaspoon sugar white
Equipment
bowl
frying pan
baking sheet
baking paper
plastic wrap
stand mixer
Directions
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.
