Tacos Dorado (Crispy)
with Bean, Potato or
Cheese Filling
Recipe Mexican Recipe

A far cry from typical “gringo” tacos in pre-fried crispy shells, these scrumptious morsels showcase the full flavor of freshly fried corn tortillas. In Mexico, the most common filling is mashed potatoes.


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2 cups mashed potatoes, beans, or quesco fresco cheese
12 6-inch corn tortillas
~ oil for frying
~ shredded lettuce
~ sliced pickled Jalapenos
~ sour cream
~ favorite salsa

Line a clean working surface with paper towels.

  1. Pour oil into a spacious, heavy-bottomed skillet to a ½-inch depth.
  2. Heat over a medium-high flame until almost smoking.
  3. Place several tablespoons of filling on a tortilla.
  4. Fold the tortilla in half and hold it closed with your hand.
  5. Place the bottom of the taco into the hot oil and hold in place for approximately 12–15 seconds.
  6. Turn to the side and cook until golden.
  7. Flip and fry the other side.
  8. 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.
  9. Repeat the process until all 12 tacos are fried.
  10. Garnish the tacos by carefully opening them and adding the toppings.
  11. Serve promptly.


Preparation Time: 
Approximately 20–25 minutes.