How to Make Crispy Tacos Dorados From Scratch

Byamazingfoodstv


Hosts Bridget Lancaster and Julia Collin Davison demonstrate how to make Crispy Tacos Dorados at home.

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41 Comments

  2. These are the closest thing to the tacos my mother made when I was little and I still make today. Only difference is we fry the tortillas first, fill them with meat and cheese, then cook them in the oven. Then we take the leftover tortillas and cut them into pie shaped pieces and fry them in a skillet of oil, place on paper towels to soak up the oil and salt to flavor while still hot. These chips make a great addition and have a more homemade feeling to it them than bagged tortilla chips.

  3. I've been making tacos this way since I was in college in the 1980s. Instead of brushing with oil and warming the tortillas in the oven, you can just put 2 on a plate in the microwave for 30 seconds, and they become pliable, with no extra oil. Then, put 2 more in the microwave while you fill and fold the 1st 2 tortillas, and they will be ready by the time you're done folding. Rinse and repeat.

  15. These were a hit!

    My ex-MIL made the best fried tacos. The family had lived in El Paso for years and fried tacos was a dish she learned to prepare that was delicious. She made them upon request for special occasions. I always asked for them for my birthday dinner. But, alas, I divorced and was cut off from the tacos. I've tried to recreating them over the years with poor success. But, this recipe nailed the textures and technique spot on.

    I changed up the meat seasonings dry blend since I have my own preferred homemade mixture in my pantry but kept every other ingredient the same. I was worried that the meat was too moist and mushy but the frying of the tacos changed the texture to the tender crumbled bits of beef that I remember. I do salt the tacos once they are pulled from the grease and I also lightly salt the fillings once the tacos are assembled. The lettuce and tomatoes demand a touch of salt.

    5/5!

  18. This is one of my go to recipes for tacos doradoes, but sometimes I change the fillings to birria de res made in an Instant pot or use rotisserie chicken for the protein. YOu can even put any fillings you want on these tacos.

  33. Just stick with what the Mexican's do: A warm but not fried corn tortilla is the best. I would add that if you are interested in real tacos go to Rick Bayless's "Taco Tuesday" video series.

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