By Sue Lau | Palatable Pastime
Tacos Dorados is my recipe of the day and I am blogging it in a group posting of bloggers for Cinco de Mayo. We all have our favorite Mexican and Tex-Mex recipes we love to share.
Tacos Dorados is my newest and one of my favorites. I have seen a few different versions of it.
One is like taquitos, which are rolled up and fried using corn tortillas. But others are flat as mine is.
I have seen these plated with several overlapping. Then the toppings are added- with maybe guacamole and sour cream with some pico de gallo and whatnot.
I have left mine plain, as we enjoyed these dipped into a little dish a habanero taqueria salsa. As you might for tacos. But of course these are crisp, unlike street tacos using soft corn. And no fillings like lettuce and tomato. We just dipped them the same you you might dunk a Chinese eggroll into sweet and sour.
A Blast from Our Past
The reason I was so interested in trying these is because of tacos we remember getting at Taco City in Cocoa Beach Florida. We used to love going there in the late 1980’s as it was close to our home. I recall them having cooked the meat inside the tort which was a curiosity at the time. I’ve been curious about them ever since. LOL!
Then I saw these and I thought “aha!” Except these are flat and Taco City kept some space in theirs. And of course over time, memory fades so until I get back down there the actuality of it is sketchy. I’ve seen some pictures of their tacos online and some look like theirs but others don’t. So I suspect maybe some stock photography going on.
Anyway. These are good and delicious. I did have to adjust the recipe I saw as those didn’t cook the meat inside, and as well, the method of cooking left them greasy. I have reduce the oil depth and changed how they are done which worked out much better.
Oh and I do think if you do top them, go with guacamole. Places used to top things like chimis with gads of guack. But now they give you like a teaspoon if you are lucky. And oh man, I am going to need a bit more than that! How about you?
Cinco de Mayo Recipes
- Beef Tamales in the Pressure Cooker by That Recipe
- Copycat Taco Bell Mexican Pizza by Making Miracles
- Instant Pot Black Beans by Devour Dinner
- Key Lime Margaritas by Hezzi-D’s Books and Cooks
- Mexican Chopped Salad by A Day in the Life on the Farm
- Queso with Chorizo by Books n’ Cooks
- Quinoa Burrito Bowl by Magical Ingredients
- Tacos Dorados by Palatable Pastime
- The Best Beef Enchiladas with Homemade Enchilada Sauce by Blogghetti
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Copycat Taco Bell Mexican Pizza is easy to make at home with simple methods and ingredients instead of making a run for the border.
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Xangos, or fried cheesecake chimichangas, is a delicious Mexican dessert often served with whipped cream or ice cream.
- 1 pound ground beef
- 1/4 cup cotija cheese
- 3 tablespoons taco seasoning
- 20 corn tortillas
- cooking oil
- Mix together the ground beef, cotija cheese and taco seasoning.
- Place 1-1/2 tablespoons of the uncooked meat mixture on one side of the corn tortilla.
- Use a piece of plastic wrap to press it out evenly on one side in a half moon shape.
- All the tortillas will be done this way.
- Heat oil 1/4-1/2 inch deep in a skillet to med-hot. Enough to fry but not submerge the tortilla.
- Place the tortilla unfolded into the skillet, and after a few seconds the tortilla will soften.
- Fold the half of the tortilla without the meat over to cover the meat, and press down lightly with a spatula.
- As it crisps up, turn it over and cook the other side until golden and crisp. Your meat should be cooked thoroughly in this time (it was very thin).
- Drain on paper toweling.
- Serve with salsa dip, or top with things like salsa, pico de gallo, sour cream, guacamole, chopped onion, tomato or cilantro. Your choice.
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