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Tacos Dorados Recipe
Ash Tyrrell

Tacos Dorados Recipe

I made Tacos Dorados last weekend, and let me tell you—they disappeared faster than I could plate them. That crispy shell, the juicy, savory filling, and those fresh toppings made every bite unforgettable.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken beef, or pork – Use rotisserie chicken for a quick option or slow-cooked meat for deeper flavor.
  • 1 small onion finely chopped – Adds sweetness and aroma to the filling.
  • 2 cloves garlic minced – Brings out savory richness in the meat.
  • 1 teaspoon ground cumin – Gives the tacos that warm earthy depth.
  • 1 teaspoon chili powder – Adds mild heat and Mexican flair.
  • Salt and pepper to taste – Adjust to balance flavor.
  • 16 corn tortillas – Corn holds up better than flour when frying; warm before rolling to prevent cracking.
  • Toothpicks – To keep the rolled tacos intact during frying.
  • Vegetable oil as needed – Use a neutral oil like canola for crisp frying.
  • Shredded lettuce – For fresh crunch on top.
  • Salsa – Choose a mild or spicy salsa depending on your taste.
  • Mexican crema or sour cream – Adds cool creaminess to balance the heat.
  • Queso fresco or cotija cheese – Crumbled on top for salty richness.
  • Guacamole – Creamy and zesty for the perfect finish.

Method
 

  1. I started by sautéing the chopped onion and garlic in a little oil over medium heat. Once soft and fragrant, I added the shredded meat along with the cumin, chili powder, salt, and pepper.
  2. I stirred it all together until it was well mixed and warmed through. The smell was absolutely amazing at this point—I could already taste how good the tacos would be.
  3. Warming your tortillas is a must. I heated mine in a dry skillet for about 20 seconds per side. This made them soft and flexible, so they rolled without cracking. You can also use the microwave wrapped in a damp towel for 30 seconds if you prefer.
  4. I laid out a tortilla, added a spoonful of filling near one edge, and rolled it up tightly. To keep it from unrolling while frying, I secured it with a toothpick. Repeat this process until all the tacos are rolled and ready.
  5. In a deep skillet, I heated about ½ inch of oil until shimmering. I placed the tacos seam-side down in the oil and fried them in batches, flipping halfway through, until they were golden and crisp on all sides. This took about 3–4 minutes per batch. Once done, I transferred them to a paper towel-lined plate to drain.
  6. Once cooled just slightly, I topped the tacos with shredded lettuce, a drizzle of crema, some crumbled queso fresco, and salsa. A side of guacamole sealed the deal. Every bite had crunch, creaminess, and that savory kick from the filling.

Notes

  • Don’t overfill the tortillas – It makes rolling tricky and leads to breakage.
  • Warm tortillas thoroughly – A little extra time here prevents cracks and makes rolling smooth.
  • Watch your oil temperature – Keep it around 350°F; too hot will burn, too cold will make them soggy.
  • Fry in small batches – This helps keep the oil temperature stable and ensures even crisping.
  • Use freshly made salsa or crema – It adds a whole new level of freshness and brightness.