Tacos Dorados (beef and potato tacos)

These tacos dorados are made with a potato and beef mixture so delicious and easy to make that you will love them! They make the perfect appetizer for gatherings or a nice Mexican meal for any weeknight dinner.

Tacos dorados in white plates garnished with various toppings.

What are tacos dorados?

Tacos dorados translates literally in golden tacos, this refers to the nice orange-ish color they have after being deep fried. Im Mexico, the name is given to any crispy, fried taco (rolled or folded) no matter the filling.

There are many variations of tacos dorados, for instance, my favorite is the simple tacos de papa (potato tacos) that are sold at almost every cenaduría (diner) in Mexico.

Fried potato and beef tacos.

Tacos de picadillo (with ground beef) are also one of my family favs, as well as flautas de pollo (filled with shredded chicken).

But today I am gonna leave you with a new recipe for tacos dorados with an amazing filling so delicious and easy to make that I am sure it will become your favorite #tacotuesday recipe ever!

The toppings

Those are the toppings I like to add yo my tacos, but feel free to add whatever you want. Like slices of avocado, diced onions, fresh tomatoes, sliced radishes, etc. Also, other salsas are fine, like green tomatillo salsa or guacamole salsa. Speaking of, try drizzling those tacos with fake guacamole.

The toppings for tacos labeled and displayed on a marble surface.

How To Make The Recipe

Cook potatoes

Peel potatoes and cut them into large chunks. Place them into a pot, cover with water, add 1 tablespoon of salt and bring to a boil. Cook potatoes until very tender. Drain and keep aside.

Make the filling

  1. Heat olive oil in a pan over medium heat. Add onions and peppers and sauté until transparent. Add tomatoes, season with cumin, salt and pepper, then sauté everything for 3 minutes.
  2. Add shredded beef to the pan and mix well.
  3. Add potatoes, mix and then smash them well with a potato masher. Use a little bit of water or beef stock to smooth a little the mixture. Taste and adjust of seasonings.
The filling ready on a pan.

Assemble

  • Heat a skillet or no-stiking pan over medium heat. Heat tortillas from both sides until soft and pliable. Place them between a kitchen cloth to keep them warm.

Related article: How to warm a corn tortillas, by bonappetit.

  • Place a flat tortilla on a surface, spread two tablespoons of the potato and meat mixture in the middle.
  • Fold into an half-moon. Or you can also roll them, to make taquitos.
  • Keep assembling tacos until all mixture is gone. You might need more tortillas, so just remember to warm them first so they can be easily folded.
Assembling tacos on a marble surface.

Fry

Place 4-5 tacos into the oil (carefully), using a spatula firmly press down the edges while frying, to prevent tacos from opening.

Frying tacos on a pan.

Fry until both sides are golden and crispy, about 2 minutes per side. Remove tacos and place them onto a plate with paper towels to absorb excess of oil.

Or bake

Or, you can also brush your tacos with a little bit of olive oil, secure them with toothpicks, then place them in a single layer on a baking tray and bake at 400°F (200°C) for about 10 minutes or until golden and crispy.

Make the tomato no-spicy salsa

Roast tomatoes, onions, garlic and chilies (the last is optional).

Roasted ingredients on a comal.

Place everything into a blender and add two cups of water. Blend until you’ll have a smooth sauce.

Heat the oil over medium heat on a sauce pot. Add sauce and let it simmer for about half a minute. 

Salsa on pot.

Add cumin, oregano, salt and pepper. Bring to a boil then set heat to low. Let the salsa simmer for about 10 minutes. Turn off the heat and allow to cool down a bit before drizzling your tacos with this.

Tomato salsa ready for drizzling over tacos.

Garnish and serve

Place tacos on serving plates. Add lettuce on top, then pickled onions. Drizzle with cream and salsa. Sprinkle with queso fresco (or the cheese you prefer) and serve immediately.

Variations

  • With chicken: Replace shredded beef with shredded chicken, you can use a rotisserie chicken or boil one or two chicken breast.
  • Vegetarian: Use mushrooms or zucchini instead of meat to make the most amazing vegetarian tacos dorados ever!
  • Cheesy: If you want some cheesy tacos, sauté tomatoes and onions, then add potatoes and mash everything as said in the recipe. Allow the mixture to cool down then add 2 cups of shredded mozzarella or cheddar, mix well and fill your tacos.
Fried tacos draining on a plate with paper towels.

Useful notes from my kitchen to yours

  • Leftovers: Store leftover tacos dorados for up to 4 days in an air-tight container. To reheat them pop them into the oven at 400°F (200°C) for 4-5 minutes.
  • Make ahead: You can make the meat and potato mixture 2-3 days ahead and store in the fridge in a container well covered.
  • Freeze: The beef and potato mixture freezes pretty well for up to 3 months in zip bags. Thaw it overnight and make your tacos the next day.
Tacos dorados (crispy tacos) with various toppings.

Tacos Dorados (beef crispy tacos)

These tacos dorados are made with a potato and beef mixture so delicious and easy to make that you will love them! They make the perfect appetizer for gatherings or a nice Mexican meal for any weeknight dinner.
PREP 20 minutes
COOK 1 hour
TOTAL 1 hour 20 minutes
5 from 2 votes
Print Pin Rate
Servings: 25
Author: Maricruz

Ingredients 

For tacos dorados

For beef and potato mixture

  • 2 cups beef meat (cooked and shredded)
  • 1 lb potatoes (cut into chunks)
  • 1 small tomato (diced)
  • 1 small onion (chopped)
  • 1 jalapeno pepper (chopped)
  • 1 Tbsp canola oil
  • pinch of ground cumin
  • salt and pepper

For tomato salsa

  • 3 tomatoes
  • ½ small onion
  • 3 arbol chilies (optional)
  • 1 garlic clove
  • 1 Tbsp dried oregano
  • ½ tsp ground cumin
  • 1 tsp canola oil
  • salt and pepper

For toppings

  • Pickled onions
  • 3 cups lettuce (shredded)
  • 1 cup Mexican crema (or sour cream)
  • 1 ½ cups Cotija, queso fresco or any cheese your prefer (crumbled)

Instructions

Make the filling

  • Boil potatoes until very tender. Drain and keep aside.
  • Heat oil in a pan over medium heat. Sauté onions and peppers and until transparent.
  • Add tomatoes, season with cumin, salt and pepper, then sauté everything for 3 minutes.
  • Add shredded beef and mix.
  • Add potatoes, and smash them with a potato masher. Use a bit of water or beef stock to smooth a little the mixture. Adjust of salt.

Make the tomato no-spicy salsa

  • Roast tomatoes, onions, garlic and chilies.
  • Place into a blender and add two cups of water. Blend until you’ll have a smooth sauce.
  • Heat the oil over medium heat on a sauce pot. Add sauce, cumin, oregano, salt and pepper.
  • Allow the salsa to simmer for about 10 minutes. Turn off the heat and let it cool down a bit before drizzling your tacos with this.

Assemble tacos

  • Warm tortillas on a skillet or pan until soft and piable. Put them between a kitchen cloth to keep them warm.
  • Place a flat tortilla on a surface, spread two tablespoons of the meat and potato mixture in the middle.
  • Fold the filled tortilla into an half-moon. Or you can also roll them to make taquitos.
  • Keep assembling tacos until all mixture is gone.

Fry

  • Heat a good amount of oil on a frying pan and fry tacos until gold and crispy, use a spatula to press down the edges while frying, to prevent tacos from opening.
  • Remove tacos and place them onto a plate with paper towels to absorb excess of oil.

Or bake

  • Or, you can also brush your tacos with a little bit of olive oil, secure them with toothpicks, then place them in a single layer on a baking tray and bake at 400°F (200°C) for about 10 minutes or until golden and crispy.

Garnish and serve

  • Place tacos on serving plates. Add lettuce on top, then pickled onions. Drizzle with cream and salsa. Sprinkle with cheese and serve immediately.

NOTES

*The values on the nutrition info doesn’t include the oil for frying.
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 165mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 1mg
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Recipe Rating




2 Comments

  1. 5 stars
    My favorite tacos ever are indeed tacos dorados. I like them just with potatoes but the beef mixture seems delicious too.

  2. 5 stars
    I made these tacos dorados and let me tell you that they were the best I ever had! the filling is really flavorful, nothing I had before. Definitely those are now my favorite tacos dorados for life.