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!

3 tacos on a plate with garnishes on the side

Dorados

Oh, these delicious tacos dorados are a true culinary delight! They are filled with a savory mix of potato and a shredded meat if you want plus a sorts of other tasty toppings. So grab a napkin and get ready to enjoy one of the most satisfying and delicious foods on the planet!

Each region in Mexico has slight variations of these crispy tacos. 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.

Did you know? The word “dorados” stands for the word “crispy” in Spanish. The verb “dorar” means “to crisp” …. and now you know! 😉

Tacos smothered in the tomato consome

**This post was originally published on Jan 2021. It has been updated to be more helpful.

Ingredients

Let’s dive into the ingredients for making tacos dorados!

  • Corn tortillas: Corn tortillas are the traditional choice for crispy tacos. They have a distinct corn flavor and are usually thinner and smaller than flour tortillas. They also tend to crisp up better when fried, giving you that perfect crunch.
  • 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!
  • Oil for frying the tortillas: You’ll want to use an oil with a high smoke point, such as vegetable oil or canola oil. Make sure to heat the oil to the correct temperature before frying to ensure that the shells cook evenly and don’t absorb too much oil.
Ingredients in small bowls: cut potatoes, corn tortillas, shredded beef, onions & spices

How To Make Tacos Dorados

Making Tacos Dorados is simple but once you start assembling the tacos, be ready to fry them right away. It’s better if you don’t multitask at this point 🙂

  1. Start by cooking the potatoes in water until soft and mashable.
Smashed potatoes in a bowl
  1. In a medium bowl, mash the potatoes with a fork.
Smashed potatoes in a bowl
  1. Then add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
A skillet with sauteed onions
  1. In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
A skillet with smashed potatoes
  1. 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.

a hand holding corn tortillas in a ziploc bag

Pro Tip! Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it! However, you must fry them quickly after assembling to prevent the tortillas from cracking. Corn tortillas dry very fast.

A hand holding a corn tortilla with taco filling.
  1. How to assemble: Here you also have two options: 1) Make them rolled like taquitos or folded in half.
Assembling tacos on a plate
  1. For rolled tacos, roll them gently and place the edge of the taquito face down on the plate and the skillet.
Frying two tacos in a skillet
  1. Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
6 Crispy Tacos on paper towels
  1. 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!
Toppings in small bowls: crumbled queso fresco, salsa, consome, shredded lettuce, sliced radishes & crema

In Mexico, for these types of tacos, the toppings are actually placed on top of the taco rather than inside! They’re messy but oh so delicious!

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.

A hand holding a taco with sauce on it
Tacos dorados de papas & res

Serving Suggestions

When it comes to serving crispy tacos, there are plenty of tasty options to choose from. Here are a few popular options:

  1. Guacamole
  2. Chiltepin or Chile De Arbol Salsa
  3. Mexican Sopa
  4. Calabacitas
  5. Refried beans
3 tacos on a plate covered in tomato sauce

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!

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

Print Recipe:

Close up photo of 3 tacos topped with sauce, lettuce, cheese and radishes

Tacos Dorados (Crunchy Tacos)

Servings 16 tacos
Ana Frias
5 from 21 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Tacos Dorados are among my favorite Mexican food! They have a unique texture and taste with so many flavors combined. You can add your favorite filling and just make sure you make 3 to 4 per people. Everyone will want more!
16 tacos

Ingredients  

  • 16 corn tortillas
  • 2 large russet potatoes peeled and cut
  • ½ cup onions finely chopped
  • ¼ tsp chicken or beef bullion
  • ¼ tsp garlic salt
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp flour
  • 2 cups shredded beef or chicken

Instructions 

Make the filling

  • In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
  • In a medium bowl, mash the potatoes with a fork or potato masher.
  • Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
  • 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. If using shredded beef or chicken, add it at this point.

Frying the tacos

  • Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!
  • With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)
  • 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.
  • Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.

Muy Delish Notes:

#1 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!

Add Your Own Private Notes

Whenever you come back to this recipe, you’ll be able to see your notes.

Nutrition

Serving: 1taco | Calories: 174kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 249mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Tacos with sauce on a white plate
Tacos de papa dorados

Make Ahead

If you want to make crispy taco shells ahead of time, there are a few things to keep in mind.

Firstly, let’s talk about how to make and store crispy taco shells in advance. To make the shells ahead of time, you can follow the same process as if you were making them fresh. Once the shells are cooked and crispy, let them cool completely before storing them.

To store the shells, place them in an airtight container or resealable plastic bag. You can store them at room temperature for up to 24 hours, or in the refrigerator for up to 3 days. If you need to store them for longer, you can also freeze them for up to 1 month.

When it comes to reheating the shells, there are a few tips to keep in mind. If you’re reheating them in the oven, preheat the oven to 350°F and place the shells on a baking sheet. Bake them for 5-10 minutes, or until they are heated through and crispy.

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Recipe Rating




24 Comments

  1. 5 stars
    My first run…This was very good.
    My second run.
    I stopped, re-read all, and made everything suggested. Everything! Wow!
    Chile de arbol salsa really brought it all together. I made this early. I wanted the flavor, not the heat. But the extra spice made the consume pop. I am also addicted to your creama. I use mayonnaise.
    We use cabbage over lettuce, and we have eaten more radish in the last month than forty years.
    This was hands down awesome!
    Now! I know why this is your favorite!

  2. 5 stars
    Considering this combines two of my favorite foods — potatoes and tacos — I’m sure I’d love tacos dorados. Can’t wait to give them a try!

  3. 5 stars
    I’m drooling. These look fantastic and I can’t wait to try them for my family. Thank you for sharing another awesome recipe.

  4. 5 stars
    A combination of tacos and mashed potatoes? Sign me up! I haven’t heard of this dish before but now I’m beyond excited to try it out. Thanks for sharing!

  5. 5 stars
    Absolutely mouth watering good. What type of potato do you use doll? I’ve been using the Yukon gold. I soak my chopped potatoes in water to release the starch (with skin). Then I rinse and “steam” them. Beautiful texture.

    1. Hi Katherine!

      Thanks for the question! You can use any potato you like! You can leave the skin too for extra texture. Sometimes I do that (I’ll add this detail to the recipe card).

      If you have any other questions I’ll be glad to help.
      XO,
      Ana

  6. 5 stars
    Deliciosas todas tus recetas ???? ⭐️⭐️⭐️⭐️⭐️ Muchas gracias!! ?. Happy birthday Ana !! ?????

  7. Oh yum! We love Mexican food and these sound so delicious! Adding the Ingredients to my grocery store list. Can’t wait to make it.

    1. De seguro que saben riquisimos!! La comida del sur de Mexico esta riquisima tambien. Es bueno saber que le ponen por aya…y aparte que el aguacate va con todo jaja! Saludos y bechos!