Tacos Dorados (Fried Tacos)
Tacos Dorados (Fried Tacos)
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husks removed
- 2 serrano peppers, stemmed (or jalapeño peppers for less spice)
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon salt, as needed
For the Tomato Salsa
- 4 Roma tomatoes, halved
- 1 dry chile guajillo, stemmed and seeded
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon dry Mexican oregano
- 1/2 teaspoon salt, as needed
For the Taco Filling
- 2 cups shredded cooked chicken, finely shredded
- 2 cooked and peeled potatoes, medium, mashed
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon chicken seasoning
For Assembly and Frying
- 12 small corn tortillas
- 3 cups vegetable oil, for frying
For Serving
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 avocado, sliced
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Prepare the Salsa Verde: In a medium saucepan, combine the tomatillos and serrano peppers. Add enough water to cover them. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the tomatillos soften and change from bright green to a duller, yellowish-green. Drain the water.
⏱️ 10 min
- 2
Transfer the boiled tomatillos and peppers to a blender. Add the peeled garlic cloves, roughly chopped white onion, and 1/2 teaspoon of salt. Blend until completely smooth. Taste and adjust salt as needed. Set aside.
⏱️ 5 min
- 3
Prepare the Tomato Salsa: In a separate medium saucepan, combine the halved Roma tomatoes and the stemmed and seeded dry chile guajillo. Add enough water to cover them. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the tomatoes and chile are soft. Drain the water.
⏱️ 10 min
- 4
Transfer the boiled tomatoes and chile to a blender. Add the peeled garlic cloves, roughly chopped white onion, dry Mexican oregano, and 1/2 teaspoon of salt. Blend until completely smooth. Taste and adjust salt as needed. Set aside.
⏱️ 5 min
- 5
Prepare the Taco Filling: In a large mixing bowl, combine the finely shredded cooked chicken and the mashed cooked potatoes. Add the garlic salt, onion powder, and chicken seasoning. Mix everything thoroughly, mashing the potatoes slightly more to help bind the mixture together.
⏱️ 10 min
- 6
Warm the tortillas: To make the corn tortillas flexible and prevent them from breaking, wrap them in a damp paper towel and microwave for 30-60 seconds, or steam them over a pot of simmering water.
⏱️ 2 min
- 7
Assemble the Tacos: Take one warmed tortilla and place a generous spoonful of the chicken and potato filling in the center. Roll the tortilla tightly into a cylindrical shape (like a taquito) or fold it in half like a traditional taco shell, ensuring the filling is enclosed.
⏱️ 10 min
- 8
Fry the Tacos: Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place the assembled tacos into the hot oil, seam-side down first if rolled, without overcrowding the pan. Fry in batches.
⏱️ 5 min•🌡️ 350
- 9
Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Using tongs, remove the fried tacos and place them on a wire strainer lined with paper towels to drain any excess oil.
⏱️ 10 min
- 10
Serve: Arrange the crispy Tacos Dorados on a plate. Drizzle generously with sour cream, then add a layer of shredded lettuce. Spoon both the homemade Salsa Verde and Tomato Salsa over the tacos. Garnish with fresh avocado slices and a sprinkle of crumbled queso fresco. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Tacos Dorados (Fried Tacos)
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husks removed
- 2 serrano peppers, stemmed (or jalapeño peppers for less spice)
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon salt, as needed
For the Tomato Salsa
- 4 Roma tomatoes, halved
- 1 dry chile guajillo, stemmed and seeded
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon dry Mexican oregano
- 1/2 teaspoon salt, as needed
For the Taco Filling
- 2 cups shredded cooked chicken, finely shredded
- 2 cooked and peeled potatoes, medium, mashed
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon chicken seasoning
For Assembly and Frying
- 12 small corn tortillas
- 3 cups vegetable oil, for frying
For Serving
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 avocado, sliced
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Prepare the Salsa Verde: In a medium saucepan, combine the tomatillos and serrano peppers. Add enough water to cover them. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the tomatillos soften and change from bright green to a duller, yellowish-green. Drain the water.
⏱️ 10 min - 2
Transfer the boiled tomatillos and peppers to a blender. Add the peeled garlic cloves, roughly chopped white onion, and 1/2 teaspoon of salt. Blend until completely smooth. Taste and adjust salt as needed. Set aside.
⏱️ 5 min - 3
Prepare the Tomato Salsa: In a separate medium saucepan, combine the halved Roma tomatoes and the stemmed and seeded dry chile guajillo. Add enough water to cover them. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the tomatoes and chile are soft. Drain the water.
⏱️ 10 min - 4
Transfer the boiled tomatoes and chile to a blender. Add the peeled garlic cloves, roughly chopped white onion, dry Mexican oregano, and 1/2 teaspoon of salt. Blend until completely smooth. Taste and adjust salt as needed. Set aside.
⏱️ 5 min - 5
Prepare the Taco Filling: In a large mixing bowl, combine the finely shredded cooked chicken and the mashed cooked potatoes. Add the garlic salt, onion powder, and chicken seasoning. Mix everything thoroughly, mashing the potatoes slightly more to help bind the mixture together.
⏱️ 10 min - 6
Warm the tortillas: To make the corn tortillas flexible and prevent them from breaking, wrap them in a damp paper towel and microwave for 30-60 seconds, or steam them over a pot of simmering water.
⏱️ 2 min - 7
Assemble the Tacos: Take one warmed tortilla and place a generous spoonful of the chicken and potato filling in the center. Roll the tortilla tightly into a cylindrical shape (like a taquito) or fold it in half like a traditional taco shell, ensuring the filling is enclosed.
⏱️ 10 min - 8
Fry the Tacos: Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches about 350°F (175°C). Carefully place the assembled tacos into the hot oil, seam-side down first if rolled, without overcrowding the pan. Fry in batches.
⏱️ 5 min•🌡️ 350 - 9
Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Using tongs, remove the fried tacos and place them on a wire strainer lined with paper towels to drain any excess oil.
⏱️ 10 min - 10
Serve: Arrange the crispy Tacos Dorados on a plate. Drizzle generously with sour cream, then add a layer of shredded lettuce. Spoon both the homemade Salsa Verde and Tomato Salsa over the tacos. Garnish with fresh avocado slices and a sprinkle of crumbled queso fresco. Serve immediately.
⏱️ 3 min