Tacos Dorados
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
16 tacos
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Calories
165 kcal
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Course
Main Course
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Cuisine
Mexican
Tacos Dorados
Description
This recipe for Tacos Dorados uses a filling of boiled russet potatoes mashed together with ground beef cooked with onion, garlic, and a blend of chili powder, cumin, garlic powder, onion powder, salt, and black pepper. The seasoned mash provides a hearty, tender inside. The corn tortillas are warmed to become pliable, filled sparingly with the mixture to avoid overstuffing, then folded and fried in hot vegetable oil until crisp and golden.
The frying step produces a crunchy, satisfying shell that contrasts well with the soft, flavorful filling inside. Serving options include traditional Mexican crema, shredded lettuce, salsa, cilantro, and queso fresco or cotija cheese to add creaminess and brightness to each bite.
Proper frying temperature is critical for achieving the right texture without greasiness. The tacos should be assembled just before frying and cooked in batches to keep the tortillas from drying out. These tacos can be a hearty appetizer or part of a meal when paired with other Mexican dishes.
Ingredients
For the tacos dorados
- 2 large russet potato peeled and diced into 1-inch chunks
- 1 tablespoon vegetable oil plus more for frying
- ½ small onion chopped (white or yellow)
- 2 cloves garlic minced
- 1 pound ground beef lean
- 1 ½ teaspoon chili powder
- 1 teaspoon kosher salt plus more salt as needed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon cumin ground
- 16 corn tortillas
For the toppings
- Mexican crema
- lettuce thinly shredded
- salsa
- cilantro chopped
- queso fresco or cotija cheese
Instructions
- Fill a large pot or Dutch oven with water and bring it to a boil over high heat. Add the potatoes and boil for 20 minutes or until they are fork-tender. Drain the potatoes, add them back to the pot, and mash them with a potato masher. Set aside.
- Heat one tablespoon of oil in a skillet over medium-high heat, then add the onion and garlic and cook for 1-2 minutes.
- Add the ground beef and break it up using the back of a cooking spoon. Stir in the chili powder, salt, garlic powder, onion powder, black pepper, and ground cumin. Cook for about 8-10 minutes, or until it is fully cooked through, and remove the skillet from the heat.
- Add the mashed potatoes to the cooked ground beef and stir thoroughly until fully combined. Taste and season with more salt as needed.
- Wrap the corn tortillas in a damp paper towel and warm them in the microwave for 30 seconds or until hot and pliable. Alternatively, you could warm up the corn tortillas on a skillet or comal over medium-high heat.
- Working in batches of three, fill one-half of each tortilla with about 2-3 tablespoons of the potato and meat mixture. Fold the other half of the tortilla over the filling and continue until the tacos have been assembled.
- Pour enough oil into the bottom of a deep skillet or saute pan so that the oil reaches halfway up the tacos. Heat the oil over medium-high heat until it reaches 350-375°F, then fry the tacos for about 45-60 seconds per side or until golden brown and crispy.
- Transfer them to a paper towel-lined plate to drain off any excess oil, and repeat until all the tacos have been fried.
- Serve tacos with Mexican crema, shredded lettuce, salsa, chopped cilantro, and queso fresco.
Notes
- Avoid overfilling tortillas to prevent the filling from falling out during frying.
- Heat oil to approximately 350°F (175°C) for optimal frying; oil temperature affects texture and oil absorption.
- Fry tacos in small batches to keep tortillas from drying out before frying and to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 165kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 181mg | 8% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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