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Tacos Dorados

Tacos dorados with crispy rolled corn tortillas filled with a chorizo-potato mixture, then fried golden brown. Topped with shredded cabbage, sour cream, and bright red salsa for a classic Mexican street-style finish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Potato and chorizo filling
  • 2 lb russet potatoes Diced and cooked before assembling tacos.
  • 1 lb chorizo Casing removed and crumbled.
  • 0.5 cup diced onion
  • 2 garlic Minced (about 2 cloves).
  • 1 jalapeño Minced.
  • 0.25 fresh cilantro Freshly chopped for garnish.
  • 0.5 salt and pepper To taste.
Taco assembly and toppings
  • 12 corn tortillas Warm in a dry skillet until pliable.
  • 1 oil for frying Enough for deep frying.
  • 1 cup shredded cabbage
  • 0.5 cup sour cream
  • 1 cup salsa roja

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Cook chorizo and heat filling
  1. Cook the chorizo in a large skillet until browned, breaking it apart as it cooks.
  2. Add the cooked potatoes, diced onion, minced garlic, and minced jalapeño; cook for 3-4 minutes until combined and heated through.
  3. Season with salt and pepper to taste.
Warm tortillas and roll tacos
  1. Warm each tortilla in a dry skillet to make pliable.
  2. Fill each tortilla with 2 tablespoons of the chorizo-potato mixture, then roll tightly.
Fry until golden brown
  1. Heat oil to 350°F in a deep skillet.
  2. Fry the rolled tacos seam-side down for 2-3 minutes per side until golden brown, turning carefully as needed.
  3. Drain the fried tacos on paper towels.
Top and serve
  1. Arrange tacos on a platter and top with shredded cabbage, sour cream, and salsa roja.
  2. Garnish with fresh cilantro and serve with lime wedges.

Notes

For the crispiest tacos, keep oil at a steady 350°F and avoid overcrowding the pan so the rolls stay sealed. Store leftovers in the fridge up to 3 days; reheat in a hot skillet or oven to re-crisp. Freezing is not recommended because fried tortillas soften after thawing. For a lighter option, swap chorizo for lean chorizo and use less frying oil with shallow frying while keeping crispness.