Tacos Dorados (Fried Tacos)
Tacos Dorados (Fried Tacos)
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husks removed, rinsed
- 2 serrano peppers, stems removed
- 1 jalapeño peppers, stems removed
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon salt, or to taste
For the Salsa Roja
- 1 pound Roma tomatoes, halved
- 1 dried guajillo chile, stemmed and seeded
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon salt, or to taste
For the Taco Filling
- 2 cups cooked chicken, shredded
- 1 pound potatoes, boiled, peeled, and mashed
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon chicken seasoning
For Frying and Assembly
- 12 corn tortillas, warmed
- 3 cups vegetable oil, for frying
For Serving
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1 avocado, sliced
- 1/2 cup queso fresco, crumbled
- Salsa Verde, for serving, as needed
- Salsa Roja, for serving, as needed
Instructions
- 1
Prepare the Salsa Verde: In a medium pot, combine the tomatillos, serrano peppers, and jalapeño peppers. Cover with water and bring to a boil over medium-high heat. Cook until the tomatillos soften and change from vibrant green to a duller, yellowish-green, about 10-15 minutes.
⏱️ 15 min
- 2
Carefully transfer the boiled tomatillos and peppers to a blender. Add the raw garlic cloves, roughly chopped white onion, and 1/2 teaspoon of salt. Blend until the mixture is completely smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min
- 3
Prepare the Salsa Roja: In a separate medium pot, combine the Roma tomatoes and the dried guajillo chile. Cover with water and bring to a boil over medium-high heat. Cook until the tomatoes and chile are soft, about 10-15 minutes.
⏱️ 15 min
- 4
Carefully transfer the boiled tomatoes and chile to a blender. Add the raw garlic cloves, roughly chopped white onion, dried Mexican oregano, and 1/2 teaspoon of salt. Blend until the mixture is completely smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min
- 5
Prepare the Taco Filling: In a large mixing bowl, combine the shredded cooked chicken, mashed potatoes, garlic salt, onion powder, and chicken seasoning. Use a potato masher or your hands to thoroughly mix and mash the ingredients until well combined and the potatoes help bind the mixture.
⏱️ 10 min
- 6
Warm the corn tortillas: Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or warm them on a comal or dry skillet for 15-20 seconds per side until pliable. This prevents them from breaking when rolled.
⏱️ 5 min
- 7
Assemble the Tacos: Take one warmed tortilla and place about 1 1/2 to 2 tablespoons of the chicken and potato filling down the center. Tightly roll the tortilla into a cylindrical shape, or fold it in half to create a crescent shape, ensuring the filling is enclosed.
⏱️ 15 min
- 8
Fry the Tacos Dorados: In a large frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully place the assembled tacos into the hot oil, seam-side down first if rolled, in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 15 min•🌡️ 350
- 9
Remove the fried tacos from the oil using tongs and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining tacos.
⏱️ 5 min
- 10
Plate and Serve: Arrange the hot Tacos Dorados on a serving platter. Garnish with sour cream, shredded lettuce, avocado slices, and crumbled queso fresco. Serve immediately with the prepared Salsa Verde and Salsa Roja on the side, as needed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tacos Dorados (Fried Tacos)
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husks removed, rinsed
- 2 serrano peppers, stems removed
- 1 jalapeño peppers, stems removed
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon salt, or to taste
For the Salsa Roja
- 1 pound Roma tomatoes, halved
- 1 dried guajillo chile, stemmed and seeded
- 2 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon salt, or to taste
For the Taco Filling
- 2 cups cooked chicken, shredded
- 1 pound potatoes, boiled, peeled, and mashed
- 1 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon chicken seasoning
For Frying and Assembly
- 12 corn tortillas, warmed
- 3 cups vegetable oil, for frying
For Serving
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1 avocado, sliced
- 1/2 cup queso fresco, crumbled
- Salsa Verde, for serving, as needed
- Salsa Roja, for serving, as needed
Instructions
- 1
Prepare the Salsa Verde: In a medium pot, combine the tomatillos, serrano peppers, and jalapeño peppers. Cover with water and bring to a boil over medium-high heat. Cook until the tomatillos soften and change from vibrant green to a duller, yellowish-green, about 10-15 minutes.
⏱️ 15 min - 2
Carefully transfer the boiled tomatillos and peppers to a blender. Add the raw garlic cloves, roughly chopped white onion, and 1/2 teaspoon of salt. Blend until the mixture is completely smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min - 3
Prepare the Salsa Roja: In a separate medium pot, combine the Roma tomatoes and the dried guajillo chile. Cover with water and bring to a boil over medium-high heat. Cook until the tomatoes and chile are soft, about 10-15 minutes.
⏱️ 15 min - 4
Carefully transfer the boiled tomatoes and chile to a blender. Add the raw garlic cloves, roughly chopped white onion, dried Mexican oregano, and 1/2 teaspoon of salt. Blend until the mixture is completely smooth. Taste and adjust salt if needed. Set aside.
⏱️ 5 min - 5
Prepare the Taco Filling: In a large mixing bowl, combine the shredded cooked chicken, mashed potatoes, garlic salt, onion powder, and chicken seasoning. Use a potato masher or your hands to thoroughly mix and mash the ingredients until well combined and the potatoes help bind the mixture.
⏱️ 10 min - 6
Warm the corn tortillas: Wrap the tortillas in a damp paper towel and microwave for 30-60 seconds, or warm them on a comal or dry skillet for 15-20 seconds per side until pliable. This prevents them from breaking when rolled.
⏱️ 5 min - 7
Assemble the Tacos: Take one warmed tortilla and place about 1 1/2 to 2 tablespoons of the chicken and potato filling down the center. Tightly roll the tortilla into a cylindrical shape, or fold it in half to create a crescent shape, ensuring the filling is enclosed.
⏱️ 15 min - 8
Fry the Tacos Dorados: In a large frying pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully place the assembled tacos into the hot oil, seam-side down first if rolled, in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 15 min•🌡️ 350 - 9
Remove the fried tacos from the oil using tongs and place them on a wire rack lined with paper towels to drain any excess oil. Repeat with the remaining tacos.
⏱️ 5 min - 10
Plate and Serve: Arrange the hot Tacos Dorados on a serving platter. Garnish with sour cream, shredded lettuce, avocado slices, and crumbled queso fresco. Serve immediately with the prepared Salsa Verde and Salsa Roja on the side, as needed.
⏱️ 5 min