Tacos Dorados

Tacos Dorados, or "golden tacos," are a beloved Mexican dish featuring crispy, golden corn tortillas filled with a savory ground beef and potato mixture. These tacos are typically topped with shredded lettuce, Mexican crema, and a spicy salsa, offering a delightful combination of textures and flavors. They're perfect for a quick weeknight dinner or a festive gathering.

🧾 Ingredients

For the tacos:

• 2 large russet potatoes, peeled and diced into 1-inch chunks

• 1 tablespoon vegetable oil, plus more for frying

• ½ small onion, chopped (white or yellow)

• 2 cloves garlic, minced

• 1 pound lean ground beef

• 1½ teaspoons chili powder

• 1 teaspoon kosher salt, plus more as needed

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon ground cumin

• 16 corn tortillas

For the toppings:

• Mexican crema

• Thinly shredded lettuce

• Salsa

• Chopped cilantro

• Queso fresco or cotija cheese

👩‍🍳 Directions

1. Cook the Potatoes: In a large pot, bring water to a boil and add the diced potatoes. Boil for 20 minutes or until fork-tender. Drain and return them to the pot. Mash the potatoes and set aside.

2. Prepare the Meat Mixture: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the chopped onion and minced garlic, cooking for 1-2 minutes until softened. Add the ground beef, breaking it up with a spoon. Cook for 8-10 minutes until browned. Stir in the chili powder, salt, garlic powder, onion powder, black pepper, and cumin. Remove from heat

3. Combine Potatoes and Meat: Add the mashed potatoes to the cooked ground beef mixture, stirring until well combined. Taste and adjust seasoning if necessary.

4. Assemble the Tacos: Warm the corn tortillas until pliable. Place 2 tablespoons of the meat and potato mixture on one half of each tortilla. Fold the other half over to form a taco

5. Fry the Tacos: Heat enough oil in a skillet to reach halfway up the sides of the tacos. Heat the oil to 350°F (175°C). Fry the tacos in batches for 45-60 seconds per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

6. Serve: Place the tacos on a serving plate and top with Mexican crema, shredded lettuce, salsa, chopped cilantro, and crumbled queso fresco or cotija cheese. Serve immediately

🍽️ Nutritional Information (per taco)

• Calories: Approximately 165 kcal

• Carbohydrates: 20 g

• Protein: 9 g

• Fat: 6 g

• Saturated Fat: 1 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 3 g

• Trans Fat: 0.1 g

• Cholesterol: 18 mg

• Sodium: 181 mg

• Potassium: 349 mg

• Fiber: 2 g

• Sugar: 1 g

• Vitamin A: 57 IU

• Vitamin C: 3 mg

• Calcium: 32 mg

• Iron: 1 mg