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Tacos Dorados

Tacos dorados with a crispy golden-brown roll and a hot chorizo-potato filling. Pan-warmed tortillas are filled, tightly rolled, then deep-fried at 350°F until seam-side down is browned, and finished with cabbage, sour cream, and red salsa.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Taco filling
  • 2 lb russet potatoes diced and cooked
  • 1 lb chorizo casing removed and crumbled
  • 0.5 cup diced onion
  • 2 cloves garlic minced
  • 1 jalapeño minced
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Fry and assemble
  • 12 corn tortillas
  • oil for frying
  • 1 cup shredded cabbage
  • 0.5 cup sour cream
  • 1 cup salsa roja
  • 0.25 cup fresh cilantro

Equipment

  • 1 large skillet
  • 1 deep skillet

Method
 

Cook the chorizo-potato filling
  1. Cook chorizo in a large skillet until browned, breaking it apart as it cooks, until no pink remains. The mixture should look crumbly and fragrant.
  2. Add cooked potatoes, diced onion, minced garlic, and minced jalapeño to the skillet and stir well. Cook for 3-4 minutes until the mixture is combined and heated through.
  3. Season the filling with salt and pepper to taste. Stir to distribute evenly, then remove from heat.
Warm tortillas and roll
  1. Warm each corn tortilla in a dry skillet to make it pliable. Heat just until flexible, not toasted hard.
  2. Fill each tortilla with 2 tablespoons of the chorizo-potato mixture. Roll tightly to enclose the filling.
Fry and finish
  1. Heat oil to 350°F in a deep skillet. Confirm the oil is hot enough to sizzle lightly around the tacos.
  2. Fry rolled tacos seam-side down for 2-3 minutes, until the underside is golden brown. Use a spatula to keep the seams down as they set.
  3. Fry the tacos for an additional 2-3 minutes per side until evenly crisp and golden. Adjust heat as needed to keep the oil near 350°F.
  4. Drain fried tacos on paper towels. Let excess oil drip off until they look crisp.
  5. Arrange tacos on a platter and top with shredded cabbage, sour cream, and salsa roja. Finish by sprinkling with fresh cilantro.
  6. Serve immediately. Keep garnishes on the side if you want extra toppings at the table.

Notes

For the crispest tacos dorados, fry in small batches so the oil temperature stays close to 350°F and the seams have time to set. Store leftovers covered in the refrigerator up to 2 days; reheat in an oven or air fryer to regain crispness (freezing not recommended for best texture). For a lighter option, use a non-stick skillet air-fry method instead of deep frying, but keep the same tight rolling and topping.