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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
