Cook Mexican
Tacos de Dorado (Crispy)
with Bean, Potato, or Cheese Filling.
Once you master this fresh-frying technique, you may never go back to store-bought taco shells. For very best flavor and texture, fry the tacos as soon as possible before serving.
1.Pour oil into a spacious, heavy-bottomed skillet to a ½-inch depth. Heat over a medium-high flame until almost smoking.
2. Place several tablespoons of filling on a tortilla.
3. Fold the tortilla in half and hold it closed with your hand.
4. Place the bottom of the taco into the hot oil and hold in place for approximately 12–15 seconds.
5. Turn to the side and cook until golden.
6. Flip and fry the other side.
Remove from the oil with a large slotted spoon. Tip sideways and allow the excess oil to drain. Place on a clean working surface lined with paper towels.
Repeat the process until all 12 tacos are fried.
7. Garnish the tacos by carefully opening them and adding the toppings.
8. Serve promptly.
A Barbara Adams Beyond Wonderful How To
Mexican Cooking Technique
