Tacos Dorado Recipes

TACOS DORADOS

Steps:

• Brown your ground beef, onion, and garlic in a large skillet or frying pan over medium heat until cooked through. Drain off excess fat, add taco seasoning ( and chopped cilantro, if desired).
• Add 1 cup of your shredded cheddar cheese to the browned, seasoned ground beef. Stir into the meat, allowing the cheese to melt. This will help to keep your meat filling together, and prevent it falling out of your taco dorados while pan frying them.
• Preheat your oven to 400 degrees F ( 205 degrees C ). Place your corn tortillas on a parchment paper lined baking sheet and use a pastry brush to coat both sides of each tortilla with a small amount of your cooking oil.
• Warm the tortillas in your oven for about 3 minutes, remove the baking sheet to a work surface. Fill each tortilla with a small amount of the meat filling ( about 1 1/2 tablespoon of filling for each warmed tortilla ).
• Fold each tortilla over the ground beef filling and press firmly down to close the tortillas securely before frying them.
• Bring a large skillet or frying pan, with a small amount of oil, to medium high heat until the oil is shimmering. Place 3 - 4 folded tacos in the pan. Adjust your frying pan temperature, as needed, until the oil is actively sizzling around the edges of your tortillas.
• Cook for approximately 2-3 minutes on the first side. The tortilla should have a nicely browned coloring with crispy edges. Use a spatula or kitchen tongs to carefully turn the tacos and cook the opposite side, about 2 minutes or until browned.
• Remove fried tacos to a paper towel lined plate and pat the oil from both sides.
• Repeat as necessary until all of your tacos are cooked.
• Serve with shredded cheese, shredded lettuce, and diced tomatoes. Top with your favorite toppings!

TACOS DORADOS (CRUNCHY TACOS)

Steps:

• 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.
• 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.

TACOS DORADO

Steps:

• Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
• Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid.
• Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency.
• Combine filling ingredients.
• Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up.
• Place rolled tortillas seam side down on a baking sheet.
• Prepare remaining tortillas.
• Heat 1/2 inch oil in frying pan over medium-high heat.
• Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes.
• Keep prepared tacos in warm oven.
• Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce.
• Note: For extra spice and a smokier flavour, I add one chipotle pepper in adobo sauce to the tomato sauce, in place of the jalapeno pepper.

TACOS DORADOS DE BARBACOA

Steps:

• To make the barbacoa marinade, put all the dried chillies in a bowl with 250ml hot water and leave to rehydrate for 12 hrs. Once soft, drain the chillies into a jug or bowl, reserving the soaking water. Remove the stems. Pour the reserved water into a blender and add the chillies and the garlic. Blend until smooth. Add the salt, balsamic vinegar and avocado leaves and blend again until smooth. Gradually add the grapeseed oil, with the blender running on a low speed, until the sauce emulsifies. Taste for seasoning and adjust accordingly - the marinade should be on the salty side.
• Pat the lamb shanks dry with kitchen towel and lightly score with a sharp knife. Put the meat in a bowl and coat thickly in the barbacoa marinade. Cover and chill for 12 hrs.
• Wipe the banana leaves and quickly heat in a non-stick pan, or under the grill, until they change colour and turn shiny. Arrange in the bottom of a large, deep roasting tray in a few layers, leaving enough for the sides. You will use them to wrap around the shanks.
• Heat the oven to 200C/180C fan/gas 6. Put the stock, garlic, onions and tomatoes in the bottom of the roasting tray on top of the banana leaves. Put the marinated lamb on top, then wrap tightly in the remaining banana leaves. Cover with two layers of foil to seal the meat in well - this will help keep in all the steam. There should be no holes, gaps or tears in the foil. Cook for 4 hrs.
• Remove the foil and banana leaves covering the meat. Carefully move the lamb onto a tray and leave to cool completely. Strain the remaining stock into a large pot, and put over a high heat to bring to the boil. Reduce to a medium heat and cook the liquid until it has reduced by a third. Check for seasoning and adjust accordingly, adding more dry chillies for a spicier broth.
• Meanwhile, make the avocado salsa. Whizz all ingredients except the avocado in a blender with 1 tsp salt until smooth. Taste and adjust seasoning and spiciness if needed, then add the avocado and blend again until smooth.
• Shred the cooled meat and mix with a little bit of the cooking juices. Lightly fry the corn tortillas for a few seconds on each side in a dry non-stick pan to make them soft and malleable. Spoon some of the meat into the middle of each tortilla, then roll into a cigar shape. Pin each top and bottom with the toothpicks to hold them together.
• Fry the tacos in a little more oil for 2-3 mins, or until crisp. You may have to do this in batches. Put the cooked rolls onto a plate lined with kitchen paper whilst you finish frying the rest. To serve, arrange them on a plate and top with the Mexican crema or soured cream, the queso fresco or feta and the avocado salsa, finishing with the shredded lettuce.

CRISPY FRIED TACOS OR TACOS DORADOS

Steps:

• Puree the tomato, onion and garlic in a food processor.
• Heat the oil in a medium skillet over medium high heat.
• Cook tomato filling until thick and reduced-around 5 minutes.
• Add the meat of choice and mix well.
• Remove from heat and season with salt.
• Heat the tortillas and place an equal amount of filling on each.
• Roll and secure with toothpicks OR assemble all and chill seam side down.
• Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
• If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
• Remove and drain-repeat and keep warm in the oven until done.
• When done place 3 on each plate and top with Guacamole, cream and salsa.
• Garnish with Cilantro and cheese.
• Serve with refried beans and Cactus Salad!

TACOS DORADOS DE PAPA (POTATO TACOS)

Steps:

• Add the tomatoes, onion and garlic to a blender, and blend until smooth.
• Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
• Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
• Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
• Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
• Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
• Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
• Serve immediately with sour cream and shredded cabbage.