Pablitos Chicken Tacos Recipes

CHICKEN TACO PACOS

Chicken Taco Pacos image

Provided by Nancy Fuller

Time 1h

Yield 12 servings

Number Of Ingredients 19

Ingredients

Nonstick cooking spray
1 1/2 cups shredded or roughly chopped cooked chicken
3/4 cup shredded Monterey Jack cheese
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon plus 1 pinch ground cumin
1/2 teaspoon paprika
1 medium tomato, finely diced
1 cup refried pinto beans, mashed
1 tablespoon bacon fat, optional
1 egg
1 1/2 pounds store-bought or homemade Pizza Dough, recipe follows
1 1/4 cups warm water (110 to 115 degrees F)
2 teaspoons sugar
One 1/4-ounce package rapid rise yeast
3 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon olive oil, plus more for drizzling
1 1/2 teaspoons salt

Steps:

Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
In a medium bowl, stir to combine the chicken with the cheese, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, the chili powder, 1/2 teaspoon of the cumin, the paprika and the diced tomatoes. Set aside.
In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in the remaining 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder and 1 pinch cumin. Set aside.
Divide the dough into 12 equal pieces and roll or pat the dough into 6-inch circles, about 1/4-inch thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1-inch overhang around the edge of each well. Repeat for the remaining pieces of dough.
In a small bowl, beat the egg with 1 tablespoon water.
Place 1 tablespoon of refried beans in the center of each dough cup and top with about 1 tablespoon of the chicken mixture. Fold the dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, 30 minutes.
Transfer to a wire rack to cool for 10 minutes, then serve.
In a large bowl, combine the water, sugar and yeast. Set the mixture aside until it starts to become foamy, 5 to 8 minutes. Stir in the flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes. Place the dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 to 45 minutes.

PABLITO'S CHICKEN TACOS

Pablito's Chicken Tacos image

Make Pablito's Taqueria homemade tortillas and delicious chicken taco filling with sauteed kale and sorrel sour cream.

Provided by Pablito

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 6

Number Of Ingredients 18

Ingredients

½ cup sour cream
½ 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 ¾ cups water
2 ounces butter, melted
½ teaspoon vegetable oil
¼ cup vegetable oil
1 cup cubed skinless, boneless chicken breast meat
½ bunch kale, stems removed and leaves coarsely chopped
½ onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

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.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 68.5 g, Cholesterol 47.8 mg, Fat 23.6 g, Fiber 7.1 g, Protein 17 g, SaturatedFat 9.2 g, Sodium 1814 mg, Sugar 2.6 g

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