These Crispy Tacos Dorados are a fun and tasty treat! Filled with seasoned meat and fried to golden perfection, they’re crunchy on the outside and oh-so-delicious on the inside.
When I make these, I can’t help but pile on the toppings like salsa and guacamole. It turns into a fiesta on my plate! 🌮✨ Plus, they’re super easy to whip up for a quick meal.
Key Ingredients & Substitutions
Corn Tortillas: I highly recommend using small corn tortillas for the best traditional flavor and texture. If you’re in a pinch, flour tortillas can work, but they won’t get as crispy. You could even try gluten-free tortillas if needed.
Shredded Chicken: This is my go-to filling! Rotisserie chicken works great for a quick option. If you want to switch it up, ground beef or even sautéed vegetables or potatoes can be tasty alternatives for a vegetarian version!
Cumin and Chili Powder: These spices really bring warmth to the filling. If you want to change the flavor, smoked paprika can replace chili powder for a different smoky taste. Just season to your preference!
Vegetable Oil: For frying, a neutral oil like canola or sunflower oil works best. If you prefer, you can also use olive oil, but it has a lower smoke point.
How Can You Achieve Perfectly Crispy Tacos?
Getting tacos dorados nice and crispy can be tricky, but a few simple tips can help! First, make sure your oil is hot enough before frying—about 350°F is perfect. A drop of water should sizzle when you add it to the oil.
- Fry in small batches; overcrowding the pan can lower the oil temperature, making them soggy.
- Don’t rush. Fry each taco until golden brown on both sides, about 2-3 minutes per side.
- Let them drain on paper towels to remove excess oil. This step keeps them crispy!
Enjoy the process, and remember that practice makes perfect—your tacos will improve with each batch!
How to Make Crispy Tacos Dorados
Ingredients You’ll Need:
For the Tacos:
- 12 small corn tortillas
- 2 cups cooked shredded chicken (or ground beef/potato for vegetarian option)
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- Vegetable oil, for frying
For Toppings:
- 2 cups shredded iceberg lettuce
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled queso fresco
- Fresh cilantro leaves, chopped
- Salsa or hot sauce, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 15 minutes for cooking, for a total of approximately 25 minutes. You’ll have crispy, delicious tacos ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Filling:
In a skillet over medium heat, add the finely chopped onion and minced garlic. Sauté until they turn translucent and fragrant, about 2-3 minutes. Now, add your cooked shredded chicken (or your chosen filling), ground cumin, chili powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until everything is heated through and the flavors are blended. Once done, take it off the heat and set aside.
2. Warm the Tortillas:
To make your corn tortillas easier to work with, warm them up a bit. You can either wrap them in a damp cloth and microwave them for about 30 seconds or heat them briefly in a dry skillet over medium heat, just until they’re flexible.
3. Assemble the Tacos:
Spoon about 2 tablespoons of the filling onto each tortilla. Fold them in half gently but firmly, and press to seal the edges. You want them nice and closed so nothing spills out while frying.
4. Fry the Tacos:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. You can check if it’s hot enough by dropping in a small piece of tortilla; if it sizzles, you’re ready! Fry the folded tacos a few at a time for about 2-3 minutes per side, until they turn a lovely golden brown and crisp up. Make sure to keep an eye on them—they can brown quickly.
5. Drain the Tacos:
Once the tacos are golden and crispy, remove them from the oil and let them drain on paper towels to remove any excess oil. This step is key to keeping them crispy!
6. Serve with Toppings:
Now, it’s time to serve! Plate the crispy tacos over a bed of shredded iceberg lettuce. Drizzle with Mexican crema or sour cream, then sprinkle crumbled queso fresco and fresh chopped cilantro on top. For that extra kick, add a dollop of salsa or hot sauce either on top or on the side.
7. Enjoy!
Serve your tacos immediately while they are still hot and crispy. Enjoy this delicious meal with your loved ones or as a tasty snack! They’re sure to be a hit!
Feel free to customize your tacos with your favorite ingredients! Happy cooking! 🌮❤️
FAQ for Crispy Tacos Dorados
Can I Use Store-Bought Tortillas?
Absolutely! Store-bought corn tortillas are a great time saver and can work wonderfully for this recipe. Just make sure to heat them up slightly before filling to prevent them from tearing.
What Other Fillings Can I Use?
You can definitely get creative with your fillings! Shredded beef, sautéed vegetables, or even refried beans work well. For a unique twist, try using mashed potatoes mixed with cheese or spices for a vegetarian option.
How Do I Make These Tacos Ahead of Time?
You can prepare the filling in advance and store it in the refrigerator for up to 3 days. Just warm it up before filling the tortillas and frying. However, it’s best to fry them fresh to maintain their crispiness!
How Do I Store Leftover Tacos?
If you have any leftover tacos, store them in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F for about 10 minutes to regain some of their crispiness. Avoid microwaving, as that can make them soggy.
Feel free to ask more questions or dive into the world of tacos! 🌮
