Go Back

Tacos Dorados

Tacos dorados with golden-brown crispy rolled tortillas filled with chorizo and tender potatoes, then fried until seam-side brown. Finished with shredded cabbage, sour cream, and bright red salsa for a traditional fried-taco platter.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potato-Chorizo Filling
  • 2 lb russet potatoes Diced and cooked.
  • 1 lb chorizo Casing removed and crumbled.
  • 0.5 cup diced onion
  • 2 garlic cloves Minced (from 2 cloves).
  • 1 jalapeño Minced.
  • salt and pepper To taste.
Tacos and Toppings
  • 12 corn tortillas
  • 1 oil for frying Enough for deep frying.
  • 1 cup shredded cabbage
  • 0.5 cup sour cream
  • 1 cup salsa roja
  • 0.25 cup fresh cilantro
  • lime wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook the chorizo-potato filling
  1. Cook the chorizo in a large skillet until browned, breaking it apart as it cooks. This should turn crumbly with darker browned bits, about 8 minutes.
  2. Add the cooked potatoes, diced onion, minced garlic, and minced jalapeño; cook for 3-4 minutes until combined and heated through. Keep the skillet at a steady simmer so the aromatics soften.
  3. Season with salt and pepper. Stir to distribute, then set the filling aside while you warm the tortillas.
Roll the tacos
  1. Warm each corn tortilla in a dry skillet to make pliable. Heat just until flexible with light steam, about 15-30 seconds per side.
  2. Fill each tortilla with 2 tablespoons of the chorizo-potato mixture, then roll tightly. Place the seam-side down and repeat until all tortillas are filled.
Fry until golden brown
  1. Heat oil to 350°F in a deep skillet. Wait until the oil reaches and holds 350°F before frying.
  2. Fry the rolled tacos seam-side down for 2-3 minutes per side until golden brown. Flip carefully and continue until crisp and deeply golden.
  3. Drain the tacos on paper towels. Let excess oil soak off for 1-2 minutes so they stay crisp.
Top and serve
  1. Arrange the tacos on a platter and top with shredded cabbage, sour cream, and salsa roja. Add salsa last so the toppings stay bright and fresh-looking.
  2. Garnish with fresh cilantro and serve with lime wedges. Finish right before eating for best crunch.

Notes

For the crispiest tacos dorados, warm tortillas in short bursts so they don’t dry out before rolling. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a hot oven or skillet to re-crisp. Freezing is not recommended for fried tacos. For a lighter option, use turkey chorizo (or lean pork chorizo) and bake the rolled tacos on a wire rack at 425°F until crisp, though the texture will be less deep-fried.