Tacos Dorados Crunchy Tacos Food

TACOS DORADOS (CRUNCHY TACOS)

Steps:

• In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
• In a medium bowl, mash the potatoes with a fork or potato masher.
• Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
• In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
• Add the mashed potato and integrate well with the onion. If using shredded beef or chicken, add it at this point.
• Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!
• With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)
• Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
• Remove and place on a plate with paper towels to drain the excess oil. I also like to blot the top with a paper towel.
• Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.

TACOS DORADOS

Steps:

• Brown your ground beef, onion, and garlic in a large skillet or frying pan over medium heat until cooked through. Drain off excess fat, add taco seasoning ( and chopped cilantro, if desired).
• Add 1 cup of your shredded cheddar cheese to the browned, seasoned ground beef. Stir into the meat, allowing the cheese to melt. This will help to keep your meat filling together, and prevent it falling out of your taco dorados while pan frying them.
• Preheat your oven to 400 degrees F ( 205 degrees C ). Place your corn tortillas on a parchment paper lined baking sheet and use a pastry brush to coat both sides of each tortilla with a small amount of your cooking oil.
• Warm the tortillas in your oven for about 3 minutes, remove the baking sheet to a work surface. Fill each tortilla with a small amount of the meat filling ( about 1 1/2 tablespoon of filling for each warmed tortilla ).
• Fold each tortilla over the ground beef filling and press firmly down to close the tortillas securely before frying them.
• Bring a large skillet or frying pan, with a small amount of oil, to medium high heat until the oil is shimmering. Place 3 - 4 folded tacos in the pan. Adjust your frying pan temperature, as needed, until the oil is actively sizzling around the edges of your tortillas.
• Cook for approximately 2-3 minutes on the first side. The tortilla should have a nicely browned coloring with crispy edges. Use a spatula or kitchen tongs to carefully turn the tacos and cook the opposite side, about 2 minutes or until browned.
• Remove fried tacos to a paper towel lined plate and pat the oil from both sides.
• Repeat as necessary until all of your tacos are cooked.
• Serve with shredded cheese, shredded lettuce, and diced tomatoes. Top with your favorite toppings!

CRISPY FRIED TACOS OR TACOS DORADOS

Steps:

• Puree the tomato, onion and garlic in a food processor.
• Heat the oil in a medium skillet over medium high heat.
• Cook tomato filling until thick and reduced-around 5 minutes.
• Add the meat of choice and mix well.
• Remove from heat and season with salt.
• Heat the tortillas and place an equal amount of filling on each.
• Roll and secure with toothpicks OR assemble all and chill seam side down.
• Heat the oil over medium high heat and when hot begin frying tacos 4 at a time until golden on all sides.
• If you are not using the toothpicks-I dont-place seam side down in the hot oil first.
• Remove and drain-repeat and keep warm in the oven until done.
• When done place 3 on each plate and top with Guacamole, cream and salsa.
• Garnish with Cilantro and cheese.
• Serve with refried beans and Cactus Salad!