Tacos Dorados
This post may contain affiliate links. See my disclosure policy.
My tacos dorados feature crispy golden tortillas stuffed with juicy seasoned beef and melty cheese. They’re crunchy, deeply flavorful, and surprisingly easy to make at home.
My partner and I rotate between about three different Mexican restaurants, and every single one of them serves tacos dorados.
If you’ve never had them before, think of them as extra crispy tacos stuffed with classics like juicy ground beef, melted cheese, and guacamole. Unlike softer tacos, the tortillas fry up golden and crunchy while still holding all the fillings together.
When testing this recipe, I kept running into two problems- the tortillas unraveling in the oil and the tacos turning soggy and greasy instead of crisp. It wasn’t until I adjusted how I heated the tortillas beforehand that everything finally clicked and I achieved that deeply golden, crunchy exterior.
They may not be exactly like the restaurant versions, but the end result is just as satisfying: crispy, cheesy, meaty tacos without all the filling spilling out after the first bite, and they stay crispy (my biggest taco pet peeve).
Table of Contents
Why I love this recipe
- Faster than takeout. Once the filling is ready, the tacos cook in just a few minutes and taste like something from a restaurant.
- Easy to customize. I’ve made these with shredded chicken, black beans, and different cheeses over the years, and they always turn out well.
- Made in one skillet. Aside from warming the tortillas, everything cooks in the same pan, which makes cleanup much easier.
Key Ingredients
Here’s what goes into tacos dorados, along with my kitchen notes. Full measurements are in the recipe card below.
- Ground beef. I prefer lean or extra-lean ground beef since the filling already has plenty of flavor from the seasoning and cheese. If using a fattier blend, make sure to drain off the excess grease so the tacos stay crisp rather than soggy.
- Onion. Essential for building flavor into the beef filling.
- Taco seasoning. Buy a blend or make your own with ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, and a few other spices.
- Cheese. Any melty cheese will work. I prefer a Mexican cheese blend, a mix of Colby Jack and cheddar.
- Tortillas. I tested both corn and flour tortillas, and the corn tortillas stayed crisp far better after frying. If you only have flour tortillas, I recommend using the smaller 4-inch ones, so they hold together more easily.
- Oil. For frying. I used vegetable oil, but you can use canola oil or any neutral-flavored oil with a high smoke point.
- Filling and topping ingredients. I used diced tomatoes, salsa, iceberg lettuce, and sour cream.
Variations
- Make them spicier. I like serving tacos dorados with hot sauce and pickled jalapeños for extra heat and acidity. You can also add chili powder or chipotle powder directly to the beef filling for a smokier spice.
- Add potatoes. Traditional tacos dorados are often made with potatoes, and they work surprisingly well here. Boil the potatoes until fork-tender, mash until smooth, then fold them into the beef mixture before filling the tortillas. The potatoes make the filling extra creamy while still keeping the tacos crisp.
How to make dorados tacos
Step 1- Cook the beef. Add beef and onion to a 12-inch skillet over medium-high heat. Cook for 4-5 minutes until the meat is no longer pink. Add the taco seasoning and stir to combine.
Step 2- Build the tacos. Remove the meat from the heat. Place a heaping amount on each taco. Add shredded cheese, but don’t close the tacos.
Step 3- Fry. Clean the pan, add oil, and place it over medium heat. Once hot, lay the tortilla flat on the pan. Cook for 20-30 seconds or until the tortillas are pliable. Carefully fold them in half using tongs. Cook the tortillas for 1-2 minutes per side until golden. Repeat until all the tacos are cooked.
Step 4- Add toppings and serve. Carefully lift one side of the taco and fill it with your desired toppings.
Arman’s recipe tips
- Don’t overfill the tacos. I made this mistake in my first few test batches, and the filling kept spilling out whenever I flipped them. A thinner layer of filling helps the tortillas stay sealed and crisp properly.
- Fry in batches. Adding too many tacos at once lowers the oil temperature too quickly, which can leave the tortillas greasy rather than crunchy.
- Make sure the oil is properly heated. If a few drops of water sizzle immediately in the pan, the oil is ready. Adding the tacos too early causes the tortillas to absorb oil instead of crisping up.
- Drain the tacos briefly after frying. I like transferring them to a wire rack for a minute or two so any excess oil gets absorbed while the shells stay crispy.
Storage instructions
I don’t recommend storing fully assembled tacos once cooked, as the tortillas lose their crisp texture fairly quickly.
The taco meat, however, stores very well. Keep leftover filling in an airtight container in the fridge for up to 5 days. You can also freeze portions for up to 6 months. I like thawing the meat overnight in the fridge, then assembling and frying fresh tacos when ready to eat.
More creative taco recipes
Tacos Dorados
Video
Ingredients
- 1 pound ground beef lean or extra lean, 450g
- 1/2 large onion diced, 100g
- 3 tablespoons taco seasoning
- 1 1/2 cups shredded cheese * See notes, 120g
- 10 small corn tortillas
- 1 cup tomatoes diced, 120g
- 1 large avocado mashed, 150g
- 1/2 cup sour cream 120g
Instructions
- Add beef and onion to a large skillet and place it over medium high heat. Cook for 4-5 minutes, until the meat is no longer pink and the onions have softened. Add the taco seasoning and mix until combined.
- Remove the meat mix off the heat. Place a heaping amount onto each taco. Add shredded cheese but do not close the tacos.
- Clean the pan, add oil, and place it over medium heat. Once hot, place the prepared tortilla flat into the pan. Cook for 20-30 seconds, or until the tortillas are pliable. Carefully fold them in half.
- Cook the tortillas for 1-2 minutes per side, until crispy and golden. Repeat the process until all the tacos are cooked.
- Carefully lift one side of the taco up and fill with tomatoes, avocado, and sour cream.
Notes
Nutrition
Originally published July 2022
Tacis are amazing Mexican food! I would just add some chilli spices.
Thanks for sharing your photos of the final dish, Mario- it looked delicious! And the addition of chili is great!