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–+ servings
Benjamin

Crispy Tacos Dorados Recipe – Quick & Tasty

Crispy, golden, and filled with savory goodness, these Tacos Dorados are the perfect blend of comfort food and Mexican tradition. Stuffed with a flavorful mix of seasoned ground beef and creamy mashed potatoes, then fried to perfection, they’re topped with fresh lettuce, tangy crema, salsa, and crumbled cheese. Whether for a family dinner or a gathering with friends, this easy-to-make recipe is guaranteed to impress.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 tacos (serves 4-6 people)
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Filling:
  • 2 large russet potatoes peeled and diced into 1-inch chunks
  • 1 tablespoon vegetable oil plus more for frying
  • ½ small onion chopped (white or yellow)
  • 2 cloves garlic minced
  • 1 pound lean ground beef
  • 1 ½ teaspoons chili powder
  • 1 teaspoon kosher salt plus more as needed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cumin
For the Tacos:
  • 16 corn tortillas
  • Vegetable oil for frying
  • Toothpicks to secure tacos
For the Toppings:
  • Mexican crema
  • Thinly shredded lettuce
  • Salsa your favorite kind
  • Chopped cilantro
  • Queso fresco or cotija cheese

Method
 

Prepare the Potatoes:
  1. Fill a large pot with water and bring it to a boil over high heat. Add the diced potatoes and boil for about 20 minutes, or until they are fork-tender.
  2. Drain the potatoes and return them to the pot. Mash them until smooth and set aside.
 Cook the Ground Beef:
  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
  2. Add the chopped onion and minced garlic, cooking for 1-2 minutes until fragrant and softened.
  3. Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, or until fully cooked.
  4. Stir in the chili powder, salt, garlic powder, onion powder, black pepper, and cumin. Mix well and cook for another 1-2 minutes.
Combine the Filling:
  1. Remove the skillet from heat and mix the mashed potatoes with the ground beef. Stir until fully combined.
  2. Taste the filling and adjust seasoning with more salt, if needed.
Warm the Tortillas:
  1. Wrap the corn tortillas in a damp paper towel and heat them in the microwave for 30 seconds, or until pliable.
  2. Alternatively, heat them on a skillet or comal for a few seconds on each side.
Assemble the Tacos:
  1. Place 2-3 tablespoons of the beef and potato filling on one side of each tortilla.
  2. Fold the tortilla in half, creating a half-moon shape.
  3. Secure the taco with a toothpick to prevent it from opening during frying.
Fry the Tacos:
  1. Pour enough vegetable oil into a deep skillet to reach halfway up the tacos. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  2. Carefully place 3-4 tacos in the hot oil, frying for 45-60 seconds per side, or until golden brown and crispy.
  3. Remove the tacos with tongs and place them on a paper towel-lined plate to drain excess oil.
  4. Repeat until all tacos are fried.
Add the Toppings:
  1. Serve the tacos warm and top them with Mexican crema, shredded lettuce, salsa, chopped cilantro, and crumbled queso fresco or cotija cheese.

Notes

  • Healthier Option: If you want to skip frying, you can brush the assembled tacos with oil and bake them at 400°F for 15-20 minutes, flipping halfway through.
  • Customizable Filling: Feel free to replace the ground beef with shredded chicken, pork, or even beans for a vegetarian version.
  • Freezing Tip: Assemble the tacos and freeze them uncooked. When ready to eat, fry them directly from frozen, adding a minute or two to the frying time.
  • Reheating: Reheat leftover tacos in the oven at 350°F for 10-15 minutes to maintain their crispiness.
  • Toppings: Get creative with toppings! Try pickled onions, avocado slices, or a drizzle of hot sauce for added flavor.

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