Ground Beef Tacos | Tacos Dorados
Ground Beef Tacos | Tacos Dorados
Ingredients
For the Ground Beef and Potato Filling
- 1 tablespoon vegetable oil, as needed for sautéing
- 1/2 onion, finely chopped
- 1 pound lean ground beef
- 3 potatoes, medium, small diced
- 1 1/2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon onion and garlic powder
- 1/2 teaspoon ground cumin
- 5 tablespoons tomato sauce
- 1 tablespoon chipotle adobo sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 24 corn tortillas
- 2 cups vegetable oil, for frying
For the Salsa
- 3 tomatillos, boiled
- 1 Roma tomato, boiled
- 2 chile Serrano, boiled
- 5 chile de árbol, boiled
- 1 garlic clove
- 1 slice onion
- 1 handful cilantro
- 1/2 teaspoon chicken bouillon, or salt, to taste
- 1/4 cup water, for blending
For Serving
- 1 cup shredded cheese, as needed
- 1 cup shredded lettuce, as needed
- 1/2 cup pico de gallo, optional
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, add the finely chopped onion and sauté for 2 minutes until softened.
⏱️ 3 min
- 2
Add the 1 pound of lean ground beef to the pan. Break it down with a spatula and allow it to brown for approximately 3 minutes.
⏱️ 4 min
- 3
Add the 3 small diced potatoes to the pan. Season the mixture with 1 1/2 teaspoons of salt, 2 teaspoons of chili powder, 1 teaspoon of black pepper, 1 teaspoon of onion and garlic powder, and 1/2 teaspoon of ground cumin. Mix all ingredients well and cook for 5 to 7 minutes, or until the potatoes are tender.
⏱️ 10 min
- 4
Stir in the 5 tablespoons of tomato sauce and 1 tablespoon of chipotle adobo sauce. Mix to combine.
⏱️ 2 min
- 5
In a separate small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry. Pour the cornstarch slurry into the pan with the meat and potatoes, mixing thoroughly. Cook for about 1 minute, or until the mixture thickens and becomes saucy. Remove from heat and set aside.
⏱️ 3 min
- 6
To prepare the salsa, combine the 1 boiled Roma tomato, 3 boiled tomatillos, 2 boiled chile Serranos, 5 boiled chile de árbol, 1 garlic clove, 1 slice of onion, 1 handful of cilantro, 1/2 teaspoon of chicken bouillon (or salt to taste), and 1/4 cup of water in a blender. Blend until smooth.
⏱️ 5 min
- 7
Transfer the salsa to a bowl and taste for seasoning, adjusting with more salt if needed. Set aside.
⏱️ 1 min
- 8
Heat 2 cups of vegetable oil in a deep pan or skillet over medium-high heat until hot (around 350°F). While the oil heats, gently warm the corn tortillas to make them pliable.
⏱️ 5 min•🌡️ 350
- 9
Take one warmed corn tortilla and place about 1 tablespoon of the ground beef and potato filling in the center. Fold the tortilla in half to create a taco shape and secure it with two toothpicks to hold its form.
⏱️ 15 min
- 10
Carefully place the secured tacos into the hot oil, frying in batches if necessary, until they are golden brown and crispy on both sides. This usually takes 2-3 minutes per side. Remove the fried tacos and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas and filling.
⏱️ 20 min
- 11
Once all tacos are fried, carefully remove the toothpicks from each taco. Serve immediately with shredded cheese, shredded lettuce, and the prepared salsa. Optionally, add pico de gallo.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ground Beef Tacos | Tacos Dorados
For the Ground Beef and Potato Filling
- 1 tablespoon vegetable oil, as needed for sautéing
- 1/2 onion, finely chopped
- 1 pound lean ground beef
- 3 potatoes, medium, small diced
- 1 1/2 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon onion and garlic powder
- 1/2 teaspoon ground cumin
- 5 tablespoons tomato sauce
- 1 tablespoon chipotle adobo sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 24 corn tortillas
- 2 cups vegetable oil, for frying
For the Salsa
- 3 tomatillos, boiled
- 1 Roma tomato, boiled
- 2 chile Serrano, boiled
- 5 chile de árbol, boiled
- 1 garlic clove
- 1 slice onion
- 1 handful cilantro
- 1/2 teaspoon chicken bouillon, or salt, to taste
- 1/4 cup water, for blending
For Serving
- 1 cup shredded cheese, as needed
- 1 cup shredded lettuce, as needed
- 1/2 cup pico de gallo, optional
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Once hot, add the finely chopped onion and sauté for 2 minutes until softened.
⏱️ 3 min - 2
Add the 1 pound of lean ground beef to the pan. Break it down with a spatula and allow it to brown for approximately 3 minutes.
⏱️ 4 min - 3
Add the 3 small diced potatoes to the pan. Season the mixture with 1 1/2 teaspoons of salt, 2 teaspoons of chili powder, 1 teaspoon of black pepper, 1 teaspoon of onion and garlic powder, and 1/2 teaspoon of ground cumin. Mix all ingredients well and cook for 5 to 7 minutes, or until the potatoes are tender.
⏱️ 10 min - 4
Stir in the 5 tablespoons of tomato sauce and 1 tablespoon of chipotle adobo sauce. Mix to combine.
⏱️ 2 min - 5
In a separate small bowl, whisk together 1 tablespoon of cornstarch with 1/4 cup of water to create a slurry. Pour the cornstarch slurry into the pan with the meat and potatoes, mixing thoroughly. Cook for about 1 minute, or until the mixture thickens and becomes saucy. Remove from heat and set aside.
⏱️ 3 min - 6
To prepare the salsa, combine the 1 boiled Roma tomato, 3 boiled tomatillos, 2 boiled chile Serranos, 5 boiled chile de árbol, 1 garlic clove, 1 slice of onion, 1 handful of cilantro, 1/2 teaspoon of chicken bouillon (or salt to taste), and 1/4 cup of water in a blender. Blend until smooth.
⏱️ 5 min - 7
Transfer the salsa to a bowl and taste for seasoning, adjusting with more salt if needed. Set aside.
⏱️ 1 min - 8
Heat 2 cups of vegetable oil in a deep pan or skillet over medium-high heat until hot (around 350°F). While the oil heats, gently warm the corn tortillas to make them pliable.
⏱️ 5 min•🌡️ 350 - 9
Take one warmed corn tortilla and place about 1 tablespoon of the ground beef and potato filling in the center. Fold the tortilla in half to create a taco shape and secure it with two toothpicks to hold its form.
⏱️ 15 min - 10
Carefully place the secured tacos into the hot oil, frying in batches if necessary, until they are golden brown and crispy on both sides. This usually takes 2-3 minutes per side. Remove the fried tacos and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining tortillas and filling.
⏱️ 20 min - 11
Once all tacos are fried, carefully remove the toothpicks from each taco. Serve immediately with shredded cheese, shredded lettuce, and the prepared salsa. Optionally, add pico de gallo.
⏱️ 2 min