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11/23/2021




Crispy-shell tacos have long existed in Mexico under the name of Tacos Dorados or “golden tacos.” Soft corn tortillas are filled with seasoned meat, folded in half, and then deep-fried. 

Tacos Dorados

Tacos dorados are pure love. The great thing about these crispy tacos is that the folded edge of the tortilla stays pliable.  Once they are fried crisp, you are able to pry them open and fill them with your favorite taco garnishes. 





For This Recipe You Will Need:
  • Ground Beef - I use lean ground beef, but any ground meat can be used (ground chicken, elk, pork, etc.)
  • Garlic Powder and Onion Powder - finely diced fresh garlic or onions can replace powder.
  • Ground Cumin
  • Mexican Oregano
  • Salt
  • Cooking Oil

  • Making Tacos Dorados

  • Mix ground beef and spices together in a medium bowl (I use my hands to mix)

  • Tacos Dorados


  • Spoon at least 1-2 tablespoons of uncooked ground beef mixture on half of the warm corn tortillas, fold the tortillas over, and set aside.









  • Heat 1 cup of vegetable oil in a large skillet over high heat. Fry tacos in oil, 3 to 4 at a time, until golden brown on both sides. The cooked internal temperature should be 160° F for ground meat. 
  • Place tacos on a plate lined with paper towels to drain any excess oil.











  • Garnish and serve with sliced radishes, diced onions, chopped cilantro, or topped with your favorite salsas

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    Tacos Dorados

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    Soft corn tortillas are filled with seasoned meat, folded in half, and then deep-fried.

    Ingredients:
    • 1 pound lean ground beef
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground cumin
    • 1 teaspoon Mexican oregano
    • 1/2 teaspoon salt
    • 12 corn tortillas
    • Cooking oil
    Instructions:
    1. Mix ground beef and spices together in a medium bowl (I use my hands to mix)
    2. Wrap a stack of tortillas in a damp kitchen towel, then place them in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
    3. Spoon uncooked ground beef mixture on half of the warm corn tortillas, fold the tortillas over, and set aside
    4. Heat 1 cup of vegetable oil in a large skillet over high heat. Fry tacos in oil, 3 to 4 at a time, until golden brown on both sides.
    5. Place tacos on a plate lined with paper towels to drain any excess oil.
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