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
TACOS DORADOS
Get ready to eat more than your fill when you make these crispy tacos, Tacos Dorados, or 'Golden Tacos'! The taco shell is so amazing, that you will never buy hard taco shells again!
Provided by Angela
Categories Dinner Recipes Entrees Main Course
Time 30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 574 kcal, Carbohydrate 27 g, Protein 33 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 120 mg, Sodium 338 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
THE BEST HOMEMADE TACOS RECIPE
The Best Homemade Tacos - Ground beef and homemade taco seasoning make the best taco meat in this classic easy recipe that's better than take out.
Provided by Amanda Finks
Categories Dinner Main Course
Number Of Ingredients 11
Steps:
- Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
- Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
- Warm the taco shells according to their package directions.
- Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Nutrition Facts : ServingSize 1 /12th, Calories 129 kcal, Carbohydrate 9 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 265 mg, Fiber 1 g, Sugar 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 DORADO
I got this recipe from a local magazine called Flavours. I could eat a whole lot of these in one sitting! Prep time does not include time for cooking chicken or mashed potatoes.
Provided by CrystalB
Categories Chicken
Time 45m
Yield 12 tacos
Number Of Ingredients 11
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.
Nutrition Facts : Calories 119.9, Fat 2.6, SaturatedFat 1.1, Cholesterol 6.2, Sodium 603.5, Carbohydrate 21.1, Fiber 2.9, Sugar 3, Protein 4.2
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- Place whole potatoes in a medium-size saucepan and cover with cold water. DO NOT peel or cut the potatoes. We don’t want the potatoes to absorb too much water because then that water will be released in the form of bubbles during the frying process and the oil will splatter. Turn heat to medium-high and cook until tender (about 20 to 25 minutes). Drain potatoes and move to a bowl. Wait until they’re cool enough to handle and discard their skins.
- Season potatoes with salt and pepper, and mash until you have a smooth paste. It won’t look exactly like a puree, but more like a potato paste. Set aside.
- Heat about ½ cup of oil in a large skillet over medium-high heat. Adding the rest of the oil as needed.
- While you are waiting for the oil to heat, slightly warm the tortillas one by one in a hot griddle, in order to make them more pliable. Cover them with a kitchen napkin.
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