Tacos Dorados (Crunchy Tacos)
Tacos Dorados are among my favorite Mexican food! They have a unique texture and taste with so many flavors combined. You can add your favorite filling and just make sure you make 3 to 4 per people. Everyone will want more!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 16 corn tortillas
- 2 large russet potatoes (peeled and cut)
- ½ cup onions (finely chopped)
- ¼ tsp chicken or beef bullion
- ¼ tsp garlic salt
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp flour
- 2 cups shredded beef or chicken
Instructions
- 1
Make the filling
- 2
In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
- 3
In a medium bowl, mash the potatoes with a fork or potato masher.
- 4
Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
- 5
In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
- 6
Add the mashed potato and integrate well with the onion. If using shredded beef or chicken, add it at this point.
- 7
Frying the tacos
- 8
Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!
- 9
With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)
- 10
Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
- 11
Remove and place on a plate with paper towels to drain the excess oil. I also like to blot the top with a paper towel.
- 12
Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.