Tacos Dorados are a delicious combo of golden, crispy tortillas filled with a flavorful mix of mashed potatoes, melty cheese, and optional beef or chicken. Fried to perfection, each bite is packed with the perfect, cheesy crunch.
For more Mexican-inspired recipes, try my Chalupas, Caldo de Res (Mexican Beef Soup), and Mexican Shrimp Cocktail next.
Taco night just got a little tastier with this tacos dorados recipe! The corn tortillas turn golden brown and crispy after pan-frying, creating the perfect shell for the flavorful filling. Stuffed with a cheesy potato mixture, these tacos are inspired by classic Mexican street food.
And they are as versatile as they are delicious! You can keep them simple or add shredded chicken or beef for an extra boost of protein. The fun part is customizing the toppings with everything from salsa to guacamole. With straightforward steps, this recipe makes an easy meal!
What are tacos dorados?
Tacos dorados, also known as tacos dorados con papa or fried tacos with potatoes, are a classic Mexican dish made with corn tortillas stuffed with mashed potatoes or your choice of protein. The name translates to "golden tacos," highlighting their signature crisp exterior.
While traditionally filled with meat and cheese, they’re just as delicious without, making them a great vegetarian option. The cheesy potato filling adds a creamy texture, while frying creates the perfect crunch.
Ingredients
- Corn Tortillas: Warm them before stuffing to prevent cracking during frying.
- Russet Potatoes: Peel and cut into chunks for easy boiling and mashing.
- Monterey Jack Cheese: Shredded for a creamy, melty filling.
- Onion: Finely diced for added flavor and texture.
- Chicken Bouillon Powder: Adds depth to the mashed potatoes. Skip this for vegetarian tacos.
- Seasonings: A mix of garlic powder, black pepper, and optional seasoned salt.
- Protein: Optional shredded chicken or ground beef for a heartier taco.
- Vegetable Oil: Essential for frying the tacos to a golden crisp.
How to Make Tacos Dorados
See recipe card for ingredient quantities and full instructions.
Mash Potatoes
Fill a medium saucepan up with enough water to cover the cubed potatoes. Add the cleaned and cubed potatoes directly into the pan and bring to a boil over medium-high heat.
Cook the potatoes for about 15 minutes, or until they are fork tender. Drain the water from the potatoes. Use a potato masher or a fork to mash them down until most of the chunks are removed.
Sprinkle the cheese directly over the potatoes, add in the diced onion, and add all of the seasonings. Mix the potatoes thoroughly until all of the seasonings are fully incorporated.
If you're adding chicken or beef into the potato mixture, now's the time to add it.
Fry Tacos
Dampen 2-3 paper towels with water, you do not want them soaking wet, but just damp. Wrap the corn tortillas in the paper towels and microwave on high for 45 seconds.
Remove them from the microwave. Heat the oil up in a skillet over medium heat, it should reach at least 350°F.
Place about one tablespoon of the potato mixture into one side of the warm tortilla, and fold the other side directly over it to form the shape of a taco. Squeeze the edges of the tortilla to seal it closed.
Repeat these steps until all of the tacos are assembled. Keep a damp paper towel draped over the tacos so that the corn tortillas do not dry out too much and begin to crack.
Add the tacos into the hot oil one at a time until the pan is full. Do not overcrowd the skillet because they will not cook evenly. Fry the tacos on each side for about 2-3 minutes, or until they are golden brown.
Remove them from the skillet and place them on a cooling rack or a bed of paper towels to drain the excess oil. Repeat with the remaining tacos dorados until they are all fried.
Add your favorite toppings, and enjoy!
Pro Tips
- Do not overstuff the tacos. Filling them to the edges can cause them to burst open while frying, making a mess and losing the filling.
- Warm the tortillas before filling. This prevents them from cracking and makes them easier to fold.
- Drain the beef or chicken thoroughly. Excess moisture can make the tortillas soggy, resulting in less crunchy tacos.
- Use a cooling rack or paper towels to drain fried tacos. This helps remove excess oil and keeps the tacos crisp instead of greasy.
- Keep the tortillas covered with a damp paper towel while assembling. This prevents them from drying out and cracking before frying.
- Maintain the oil temperature. Keep it at 350°F for even cooking; if the oil is too cool, the tacos will absorb too much oil and become greasy.
- Fry in small batches. Overcrowding the pan lowers the oil temperature and prevents the tacos from cooking evenly.
Alternatives and Variations:
- Cheese: Want to make these crispy tacos even more addicting? Instead of Monterey jack, you could use a Mexican cheese blend, pepper jack cheese, or even cheddar cheese.
- Protein: Your options don't stop at beef or chicken. You can use shredded pork, shrimp, or refried beans instead.
Suggested Toppings
Tacos dorados pair well with a variety of sauces and side dishes to build up the flavor. Here are some tasty suggestions:
- Consomé: this rich, savory broth would be the perfect dipping sauce for dorados tacos. Check out my Beef Birria Questacos recipe to see how I make consomé.
- Jalapeno Ranch: My homemade sauce tastes just like Chuy's. It's creamy and spicy with a hint of tang.
- Salsa Roja: A zesty, spicy blend of tomatoes, jalapenos, onions, and garlic.
- Fresh Produce: Tacos are not complete without shredded lettuce, sliced radish, and avocado.
- Guacamole: Creamy avocados are blended with tomatoes, jalapeno peppers, cilantro and a burst of lime for a fresh dip that pairs perfectly with frid tacos.
- More Cheese: Slather queso fresco on the tacos for bold, tangy flavor. For a milder tasting cheese, use panela cheese.
- Mexican Rice: Round out the meal with a side of fluffy rice.
Drizzle these potato tacos with delectable salsa or dip them in a savory, spicy consomé.
Storage
Tacos dorados are best served fresh but if you have leftovers, store them in an airtight container for up to 5 days.
When you want to reheat them, bake them in the oven for ten minutes at 350°F so they maintain their crunchy shell. Alternatively, place them in the air fryer at 400°F for 3-5 minutes. Skip the microwave because they will get too soggy.
FAQ
Whats the difference between flautas and tacos dorados?
In Mexico, tacos dorados are sometimes referred to as flautas because they are deep fried. However, flautas are bigger, rolled (instead of folded), and are usually made with flour tortillas.
Can I use flour tortillas instead of corn tortillas?
Corn tortillas are traditional for tacos dorados because they fry up crisp and golden. Flour tortillas can be used but may turn out softer and less crispy.
Why are my taco dorados soggy?
The oil probably was not hot enough to properly crisp the tacos. The oil should reach 375°F.
📖 Recipe
Ingredients
- 16 Corn tortillas
- 3 large Russet potatoes peeled and cut into chunks
- 2 cups Monterey jack cheese shredded
- ½ medium Onion diced
- ½ tablespoon Chicken bouillon powder
- 1 teaspoon Seasoned salt optional
- 1 teaspoon Garlic powder
- ½ teaspoon Black pepper
- 2 cups Chicken or beef shredded (optional)
- 2 cups Vegetable oil for frying
Instructions
- Fill a medium saucepan up with enough water to cover the cubed potatoes. Add the cleaned and cubed potatoes directly into the pan and bring to a boil over medium-high heat.
- Cook the potatoes for about 15 minutes, or until they are fork tender. Drain the water from the potatoes. Use a potato masher or a fork to mash them down until most of the chunks are removed.
- Sprinkle the cheese directly over the potatoes, add in the diced onion, and add all of the seasonings including the chicken bouillon, seasoned salt (if desired), garlic powder, and black pepper. Mix the potatoes thoroughly until all of the seasoning is fully incorporated. (Combine the chicken or beef into the potato mixture now if you are adding it.)
- Fry the tacos:
- Dampen 2-3 paper towels with water, you do not want them soaking wet, but just damp. Wrap the corn tortillas in the paper towels and microwave on high for 45 seconds.
- Remove them from the microwave. Heat the oil up in a skillet over medium heat, it should reach at least 350°F.
- Place about one tablespoon of the potato mixture into one side of the warm tortilla, and fold the other side directly over it to form the shape of a taco. Squeeze the edges of the tortilla to seal it closed.
- Repeat these steps until all of the tacos are assembled. Keep a damp paper towel draped over the tacos so that the corn tortillas do not dry out too much and begin to crack.
- Add the tacos into the hot oil one at a time until the pan is full. Do not overcrowd the skillet because they will not cook evenly. Fry the tacos on each side for about 2-3 minutes, or until they are golden brown.
- Remove them from the skillet and place them on a cooling rack or a bed of paper towels to drain the excess oil. Repeat with the remaining tacos until they are all fried.
- Add your favorite toppings, and enjoy!
Pam says
Yum
Yola says
Mm
Sanchez says
Delicioso!
Carita says
I saw this recipe on TikTok and new I wanted to try it. It was absolutely delicious, super creamy and I loved the crispiness from the taco. Will definitely make these again and again!
gina says
the best