- Advertisement -
Tacos Dorados Recipe
Tacos Dorados, also known as crispy tacos or flautas, are a delicious Mexican dish typically made with rolled-up tortillas filled with various savory fillings and then fried until crispy. Here’s a basic recipe to make Tacos Dorados:
- Advertisement -
Ingredients:
For the filling:
- 2 cups cooked and shredded chicken, beef, or pork (you can also use mashed potatoes or beans for a vegetarian option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Oil for frying
For assembling:
- Corn or flour tortillas
- Toothpicks or small skewers
- Optional toppings: shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, and shredded cheese
Instructions:
1. Prepare the Filling:
- Heat a bit of oil in a skillet over medium heat. Add the chopped onions and minced garlic and cook until softened.
- Add the shredded meat (or other filling of your choice) to the skillet.
- Season with ground cumin, chili powder, salt, and pepper.
- Cook for a few minutes until the filling is heated through and well combined with the spices.
- Remove from heat and set aside.
2. Assemble the Tacos Dorados:
- Warm the tortillas in a dry skillet or microwave to make them pliable.
- Place a spoonful of the filling along one edge of a tortilla.
- Roll up the tortilla tightly around the filling, forming a cigar shape.
- Secure the seam with a toothpick or small skewer to prevent them from unrolling during frying.
- Repeat with the remaining tortillas and filling.
3. Fry the Tacos:
- Heat oil in a deep skillet or frying pan over medium-high heat.
- Carefully place the rolled-up tacos seam side down in the hot oil, working in batches to avoid overcrowding.
- Fry the tacos until they are golden brown and crispy on all sides, turning occasionally, about 3-4 minutes per side.
- Once crispy and golden, transfer the tacos to a plate lined with paper towels to drain excess oil.
- Remove the toothpicks or skewers before serving.
4. Serve:
- Serve the crispy Tacos Dorados hot, garnished with your favorite toppings such as shredded lettuce, diced tomatoes, salsa, guacamole, sour cream, and shredded cheese.
- Enjoy immediately!
Tacos Dorados are perfect for a festive gathering or a casual weeknight dinner. Feel free to customize the filling and toppings according to your taste preferences!
- Advertisement -
Source: isabeleats.com
- Advertisement -
Tacos Dorados Recipe
Tacos Dorados, also known as crispy tacos or flautas, are a delicious Mexican dish typically made with rolled-up tortillas filled with various savory fillings and then fried until crispy.
For the tacos dorados:
- 2 large russet potatoes (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 lean ground beef
- 1 ½ teaspoon chili powder
- 1 teaspoon kosher salt (plus more salt as needed)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 16 corn tortillas
For the toppings:
- Mexican crema
- Thinly shredded lettuce
- Salsa
- Chopped cilantro
- Queso fresco or cotija cheese
- 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.
- Don’t overstuff. While it’s tempting to add a lot of filling, overstuffing can cause the filling to fall out during frying.
- Make sure the oil is hot. Heat the oil to around 350°F (175°C). If the oil isn’t hot enough, the tacos will absorb too much oil and become greasy. If it’s too hot, they will burn on the outside really quickly. An instant-read thermometer is a great tool for this.
- Assemble and fry the tacos in batches. If the assembled tacos sit too long before they’re fried, the tortillas may dry out and crack.
- Advertisement -