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!
Provided by Ana Frias
Categories Main Course
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 taco, Calories 174 kcal, Carbohydrate 15 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 249 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 1 g
CRISPY FRIED TACOS OR TACOS DORADOS
Make and share this Crispy fried Tacos OR Tacos Dorados recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 26m
Yield 12 Tacos Dorados, 2-4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 2047.4, Fat 158.7, SaturatedFat 30.9, Cholesterol 248.5, Sodium 1303.9, Carbohydrate 77.5, Fiber 11.8, Sugar 9.2, Protein 82.8
TACOS DORADOS DE FRIJOLES
My mom used to make this ones, when we didn't have enough meat to feed a family of 7. But since we always had a pot of beans, these were our life-savers, sometimes. Simple and delicious.
Provided by La Marz
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put enough oil in a large skillet and heat on medium.
- In the meantime, warm the tortillas using a washcloth to wrap them and nuke them for 20 seconds.
- When tortillas are soft and pliable, put 2-3 tbsp of the refried beans in the center, and fold them without breaking the botom of the tortilla.
- When the oil is hot enough, fry the tacos in batches, to the desired browness, and drain over a paper towel.
- Serve hot, with all the garnishes mentioned.
Nutrition Facts : Calories 730, Fat 28.1, SaturatedFat 15.4, Cholesterol 80.1, Sodium 1982.4, Carbohydrate 94.6, Fiber 21.7, Sugar 7.2, Protein 30.4
TACOS DORADOS DE PAPA (POTATO TACOS)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal - make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
Provided by Jocelyn Ramirez
Categories dinner, tacos, main course
Time 50m
Yield 20 tacos (4 to 6 servings)
Number Of Ingredients 12
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.
TACOS DORADOS DE BARBACOA
Serve these flavour-packed lamb tacos with soured cream, avocado salsa and queso fresco. Top with finely shredded lettuce for an authentic Mexican meal
Provided by Edson Diaz-Fuentes
Categories Dinner, Main course
Time 5h
Yield Serves 4-6
Number Of Ingredients 25
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.
Nutrition Facts : Calories 715 calories, Fat 47 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 2.7 milligram of sodium
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- Mix the shredded meat with the salsa or hot sauce, breaking up any large pieces. You need to roll a delicate tortilla around this, and you want no big lumpy bits.
- Heat the oil in a large frying pan over medium heat for about 4 minutes. Using tongs, dip the tortillas in the hot oil for a few seconds to soften them. Set them in a tray or plate.
- Put a tablespoon or two of the shredded meat in a thin rectangle on the first third of a tortilla. Wrap it up tightly, but gently, as the tortillas are tender at this point. Slide the taquito, seam side down, aside. Repeat with the remaining taquitos.
- Heat the oil to at least 325F, and ideally 350F. Using a thin spatula, slip the end of the spatula under the seam of a taquito and carefully place it in the hot oil, seam side down. Press on the top of the taquito for 10 seconds to hold it. Repeat with a few more taquitos. You will need to do this in batches so you can flip them.
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