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Tacos Dorados

Tacos dorados are golden-brown crispy rolled tacos filled with chorizo-potato mixture, then fried until seam-side down and evenly crisp. Finish with shredded cabbage, sour cream, bright red salsa, and fresh cilantro for a traditional Mexican taco platter.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 2 lb russet potatoes Diced and cooked
Chorizo
  • 1 lb chorizo Casing removed and crumbled
Aromatics
  • 0.5 cup diced onion
  • 2 clove garlic Minced
  • 1 jalapeño Minced
Tortillas
  • 12 corn tortillas
Frying oil
  • 1 oil for frying
Toppings
  • 1 cup shredded cabbage
  • 0.5 cup sour cream
  • 1 cup salsa roja
  • 0.25 cup fresh cilantro
  • 1 salt and pepper To taste

Equipment

  • 1 large skillet
  • 1 deep skillet

Method
 

Cook the chorizo-potato filling
  1. Cook chorizo in a large skillet over medium-high heat until browned, breaking it apart as it cooks. Continue until no longer pink and the mixture looks crumbly.
  2. Add the cooked potatoes, onion, garlic, and jalapeño to the skillet. Cook for 3-4 minutes, stirring, until everything is combined and heated through.
  3. Season the filling with salt and pepper to taste. Stir well so the seasoning is evenly distributed.
Assemble and roll the tacos
  1. Warm each corn tortilla in a dry skillet to make pliable. Heat just until flexible so it rolls without cracking.
  2. Fill each tortilla with about 2 tablespoons of the chorizo-potato mixture. Place the filling in a line and roll tightly.
Fry and serve
  1. Heat oil in a deep skillet to 350°F. The oil should be hot and steady before frying the first taco.
  2. Fry the rolled tacos seam-side down for 2-3 minutes per side until golden brown. Flip carefully and fry until crisp and deeply golden.
  3. Drain the fried tacos on paper towels. Let excess oil drain so the shells stay crisp.
  4. Arrange tacos on a platter and top with shredded cabbage, sour cream, and salsa roja. Garnish with fresh cilantro and serve immediately with lime wedges.

Notes

Pro tip: keep tortillas warm and covered as you work so they stay flexible for tight rolls. Store leftovers refrigerated up to 3 days, but reheat in a skillet or oven to re-crisp (microwaving softens them). Freezing is not recommended for best texture. For a lighter version, use baked or air-fried shells and keep the filling the same.