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Tacos Dorados
Golden Fried Tacos
Crispy, golden-fried rolled tacos, a delightful crunchier cousin to flautas. These are typically filled with mashed potatoes and served with fresh toppings.
ð§ ææ
- 12 Corn tortillas(Small, taco-sized tortillas. If they are stiff, warm them slightly to make them pliable.)
- 2 cups Mashed potatoes(Plain mashed potatoes, seasoned to your preference. Ensure they are not too wet.)
- approx. 3-4 cups Vegetable oil(For deep frying. A neutral oil like canola, vegetable, or corn oil is recommended.)
- 2 cups Lettuce(Finely shredded)
- 120 ml Mexican crema or sour cream(For drizzling)
- 200 ml Salsa(Your favorite kind, for serving)
- 100 g Queso fresco(Crumbled, for topping)
- to taste Salt(For seasoning the potatoes and optionally for the oil.)
- to taste Black pepper(For seasoning the potatoes.)
ðšâð³ äœãæ¹
- 1
Prepare the filling and tortillas: Ensure your mashed potatoes are seasoned to taste with salt and pepper. If the corn tortillas are stiff, warm them one by one in a dry skillet or microwave for about 15-20 seconds each until they become pliable. This will prevent them from cracking when rolled.
â±ïž 10 minutes - 2
Assemble the tacos: Lay a warm tortilla flat. Place about 2 tablespoons of mashed potatoes in a line near one edge. Tightly roll the tortilla around the filling, starting from the edge with the potatoes, to form a compact cylinder. The seam should be on the bottom.
â±ïž 15 minutes - 3
Secure the tacos (optional): If the tortillas are not sticking well, you can secure the seam with a toothpick inserted lengthwise. Be sure to remove toothpicks before serving.
â±ïž 5 minutes - 4
Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 175°C (350°F). You can test if the oil is ready by dropping a small piece of tortilla into it; it should sizzle immediately and float to the surface.
- 5
Fry the tacos: Carefully place 3-4 rolled tacos into the hot oil, seam-side down initially. Fry for about 3-5 minutes per side, turning occasionally with tongs, until they are deeply golden brown and very crispy all over. Ensure they are fully submerged in the oil for even cooking. Do not overcrowd the pot, as this will lower the oil temperature.
â±ïž 15-20 minutes - 6
Drain and season: Remove the fried tacos from the oil using a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain any excess oil. You can lightly sprinkle them with a pinch of salt while they are still hot, if desired.
â±ïž 2 minutes - 7
Serve: Arrange the hot, crispy tacos dorados on a serving platter. Top generously with shredded lettuce, a drizzle of crema, your favorite salsa, and crumbled queso fresco.
â±ïž 3 minutes
ð¡ ããã®ã³ã
- âRoll the tacos very tightly to prevent them from opening during frying.
- âMashed potato is a classic filling, but feel free to experiment with seasoned shredded chicken, beef, or refried beans.
- âThe goal is a deep golden-brown color and a satisfyingly crispy texture; ensure they are fried long enough.
- âServe immediately after frying for the best crispiness.
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- Add shredded, seasoned chicken or beef to the potato filling.
- Use refried beans as an alternative or addition to the potato filling.
- Garnish with avocado slices or pickled red onions.