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–+ servings
Deep fried tacos dorados with various toppings.

Tacos Dorados

author Maricruz Avalos Flores
25 tacos dorados
These tacos dorados are filled with flavorful shredded beef. Fried until crispy and served with all your favorite toppings, they’re perfect for any family meal or gathering.
prep 20 minutes
cook 20 minutes
total 40 minutes
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Ingredients 
Cups (US) - Metric

  • 25 corn tortillas (medium size)
  • 2 ½ cups shredded beef meat
  • ½ cup mashed potatoes
  • 1 medium tomato (diced)
  • 1 small onion (chopped)
  • 1 jalapeno pepper (chopped)
  • pinch of ground cumin
  • salt and pepper
  • vegetable oil (as needed)

For salsa

  • 3 medium tomatoes
  • ½ small onion
  • 3 chile de arbol (optional)
  • 1 clove garlic
  • 1 Tablespoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon vegetable oil
  • salt and pepper (to taste)

For toppings

  • Pickled onions
  • lettuce (shredded)
  • Mexican crema (or sour cream)
  • queso fresco (or any cheese you prefer)

Instructions
 

Make the tomato 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 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

  • Heat a little olive oil in a large pan over medium heat. Add the onion and chile pepper, and sauté until fragrant (about 1 minute).
  • Add diced tomato, season with cumin, salt, and pepper, and cook for another 2–3 minutes.
  • Now add the shredded beef and the mashed potatoes. Stir well, taste, and adjust the seasoning if needed. Turn off the heat and set aside.

Assemble & fry

  • Warm tortillas 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. Repeat with all tortillas.
  • 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.

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.
Nutrition Information
Serving: 1 taco | 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