Tacos Dorados (step by step)

An authentic recipe for Tacos Dorados! These Crispy Tacos are also known as Tacos Ahogados. Filled with a potato mix, smothered with a savory consomé and delicious toppings!

Each region in Mexico has slight variations. Today I’m showing you how we eat Tacos Dorados in the northern parts like Sonora, Sinaloa & Chihuahua.

Some areas only eat them as rolled tacos (taquitos), some don’t top them with consomé (broth) or use a different sauce, and some fill the inside vs adding the garnishes on the top etc.

I’m curious to know, have you tried my version before?

Ingredients

For this recipe you’ll need:

• Corn tortillas – the thinner the better as they will soak up less oil than the thick kind.
• Potatoes
• Shredded beef or chicken (optional but highly recommended)
• Chopped onions
• For spices: chicken or beef bullion, garlic salt, regular salt & pepper
• Flour – this is our secret binding ingredient!

• In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
• Add the mashed potato and integrate well with the onion. At this point the flour starts acting as a binder and the potato mix won’t separate anymore. This is what we want so that the potatoes don’t come out of the tacos when frying. Otherwise it will make a mess!

At this point you have two options: 1) Just make the tacos with Potatoes only (Tacos Dorados De Papa) or 2) add some shredded beef or chicken. If you do the latter, make sure you incorporate the shredded meat really well with the potatoes.

Or you can do half with potatoes only and half with shredded beef! You decide ?

• Here you also have two options: 1) Make them rolled like taquitos or folded in half as shown below.
• If you’re going to roll them, place a little less filling than what I show below. Roll them gently and place the edge of the taquito face down on the plate and the skillet.

• Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
• Remove and place on a plate with paper towels to drain the excess oil. I also like to blot the top with a paper towel.

It’s best that you fry the tacos as you roll or fold them so that the tortilla doesn’t crack while sitting on a plate. Corn tortillas get dry very quickly!

The Toppings

The toppings are crucial for these Tacos Dorados and that’s where most of the flavors come from! Here are my favorites that you can pick and choose from but I highly recommend you use them all ☺️.

• Consome – this is a must!
• Shredded lettuce – use a thick crunchy one like romaine or iceberg. They hold the texture better than the others.
• Crumbled queso fresco
• Sliced radishes
• Salsa Guajillo or Chile De Arbol (or your favorite hot sauce like cholula)
• Mexican Crema or sour cream (optional)
• And a squeeze of fresh lime juice!

The toppings are actually placed on top of the taco rather than inside.

Now it’s time to take one BIG bite of your taco! These Tacos Dorados are finger licking good! My mouth waters just looking at these ?

What To Serve These Tacos Dorados With:

These tacos pair perfectly with:

• Sopa
• Calabacitas
• Refried beans

Personal note: This recipe is dear to my heart as I ate them a lot growing up. It’s one of my favorite dishes to eat and make and is one of the most requested recipes from my boys & family. We can’t ever say NO to this meal!

My wish is to preserve this family recipe and for new families to adapt it as part of theirs. I hope you enjoy it! ❤️

xoxo, Ana