These tacos dorados are made with a potato and beef mixture and served with classic toppings. They make the perfect appetizer for gatherings or a nice Mexican meal for any day of the week!
Place into a blender and add two cups of water. Blend until you’ll have a smooth sauce.
Heat the oil over medium heat in a sauce pot. Add sauce, cumin, oregano, salt, and pepper.
Allow the salsa to simmer for about 10 minutes. Turn off the heat and set aside.
Make the filling
Boil potatoes in salted water until tender. Drain and keep aside.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Sauté onions, tomatoes, and peppers for 3 minutes.
Season with cumin, salt, and pepper to taste.
Add shredded beef and potatoes. Use a potato mashed to mash the potatoes and combine with the other ingredients.
Adjust seasonings and remove from heat. Allow to slightly cool down.
Assemble & fry
Warm tortillas on a skillet or pan until soft and pliable. Put them between a kitchen cloth to keep them warm.
Place a flat tortilla on a surface, and spread two tablespoons of the meat and potato mixture in the middle.
Fold the filled tortilla into a half-moon. Or you can also roll them to make taquitos.
Repeat with all tortillas and filling.
Heat about 1 ½ inches of oil on a frying pan and fry tacos until golden 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 oil.
Garnish and serve
Place tacos on serving plates. Top with lettuce and pickled onions, then generously drizzle with the tomato sauce. Add a dollop of cream and sprinkle with cheese. Serve.
Notes
Don’t overfill the tortillas overfilling can cause them to burst during frying.
Make sure there’s enough oil to submerge the tacos completely.
Check out that oil is nicely heated up before adding the tacos or they will absorb too much grease.
Add them carefully to the hot oil, place them in a spatula then slice them into the oil.