Tacos Dorados

Tacos Dorados are deep fried, golden, crispy corn tortillas stuffed with creamy, cheesy mashed potatoes. Whether you add your favorite protein or keep it meatless, you can expect a delightful crunch and a flavorful taco.

For more taco recipes, try Chicken Birria Quesatacos, Beef Birria Quesatacos Con Consomé, and Churro Dessert Tacos next.

Jump to:

• Why We Love This Tacos Dorados Recipe:
• What is a dorados taco?
• Other Names for Tacos Dorados:
• Ingredients you need:
• Instructions to Make Tacos Dorados:
• Alternatives and Variations:
• Traditional Toppings:
• Pro-Tips:
• Storing and Reheating:
• FAQ:
• More Mexican Food Recipes to Try
• 📖 Recipe
• Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!

If you love fried food and tacos, you will absolutely love tacos dorados! Bite into a crispy shell then taste the creamy, cheesy potato filling. It is a simple, straightforward recipe that is absolutely delicious. Taco night just got a little bit tastier with this tacos dorados recipe!

Why We Love This Tacos Dorados Recipe:

An Affordable Meal! If you have oil, seasonings, potatoes, and tortillas, you can make tacos dorados. This is a budget-friendly, filling meal that the whole family will enjoy.

Perfect for Gatherings! Whether it is Super Bowl Sunday or a backyard party, this handheld dish is tasty and convenient.

Easy Prep! Simply fill, fold, and fry!

What is a dorados taco?

Tacos dorados are fried corn tortillas stuffed with mashed potatoes or any other protein you like. This traditional Mexican taco sometimes contains meat and cheese but it does not have to.

These are a perfect vegetarian tacos for meatless eaters. The addition of the cheesy potatoes make them extra crispy.

Other Names for Tacos Dorados:

Tacos dorados are sometimes referred to as:

• Golden Tacos
• Potato Tacos
• Dorados Tacos
• Tacos Dorados con Papa (Fried Tacos with Potatoes)
• Tacos Dorados de Papa
• Taquitos
• Crispy Tacos

Ingredients you need:

• Corn Tortillas: Warm them up before stuffing and frying.
• Russet potatoes: Peel and cut into chunks before cooking.
• Monterey jack cheese: Shredded.
• Onion: Diced.
• Chicken bouillon powder: For depth of flavor, add this to the mashed potatoes. If you want vegetarian tacos, skip this.
• Seasonings: I use seasoned salt (optional), garlic powder, and black pepper.
• Protein: Use shredded chicken or ground beef. (optional)
• Vegetable oil: For frying.

Instructions to Make Tacos Dorados:

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 including the chicken bouillon, seasoned salt (if desired), garlic powder, and black pepper. Mix the potatoes thoroughly until all of the seasonings are fully incorporated.

(Combine the chicken or beef into the potato mixture now if you are adding 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!

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.

Traditional 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.
• 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.

Pro-Tips:

• Do not overstuff the tacos. If you fill them to the edges, they will burst while frying.
• If you are using beef, be sure to drain it before adding it to the tortillas. Otherwise, the tacos will be soggy and not as crunchy.
• Use a paper towel or a cooling rack to remove excess oil so the tacos are not too greasy.

Storing and Reheating:

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.

Why are my taco dorados soggy?

The oil probably was not hot enough to properly crisp the tacos. The oil should reach 375°F.

More Mexican Food Recipes to Try

• 7 Layer Taco Bell Nacho Fries
• Homemade Pico de Gallo Recipe
• Creamy Chipotle Sauce
• Pozole Rojo (Mexican Stew with Pork and Hominy)
• Better Than Taco Bell Mexican Pizza
• Shrimp Tacos

Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!