Tacos Dorados (Crunchy Tacos)
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
16 tacos
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Calories
174 kcal
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Course
Main Course
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Cuisine
Mexican
Tacos Dorados (Crunchy Tacos)
Description
Tacos Dorados (Crunchy Tacos) use half-cooked, mashed russet potatoes mixed with flour, kosher salt, black pepper, chicken bouillon, and sautéed onions to form a cohesive filling. Adding shredded beef or chicken is optional, incorporated for extra savoriness. Corn tortillas are softened briefly by warming inside a plastic bag for pliability, which helps prevent cracking when folding.
The filled tortillas are fried in hot oil for about 45 seconds to a minute per side until crisp and lightly browned. Proper frying time is important to get a crunchy shell without burning. After frying, the tacos are drained on paper towels to remove excess oil. This method produces a crispy, golden taco with a hearty, smooth filling that contrasts with the shell.
Tacos Dorados can be served as appetizers, snacks, or part of a main meal. They pair well with salsa or guacamole for added freshness and heat.
It is best to fry each taco immediately after folding to prevent the corn tortillas from drying out and cracking. Corn tortillas become brittle quickly once exposed to air.
Ingredients
- 16 corn tortillas
- 2 russet potatoes peeled and cut, large
- ½ cup onion finely chopped
- ¼ tsp chicken bullion or beef bullion
- ¼ tsp garlic salt
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp flour
- 2 cups beef shredded or chicken
Instructions
Make the filling
- In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
- In a medium bowl, mash the potatoes with a fork or potato masher.
- Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
- In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
- Add the mashed potato and integrate well with the onion. If using shredded beef or chicken, add it at this point.
Frying the tacos
- Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!
- With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)
- Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
- 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.
- Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.
Notes
- Fry each taco immediately after folding to keep the corn tortillas pliable and prevent cracking.
- Warming the tortillas inside a sealed plastic bag makes them easier to fold without breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 174kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 13mg | 4% |
| Sodium | 249mg | 10% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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