TACOS DORADOS DE FRIJOLES
My mom used to make this ones, when we didn't have enough meat to feed a family of 7. But since we always had a pot of beans, these were our life-savers, sometimes. Simple and delicious.
Provided by La Marz
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put enough oil in a large skillet and heat on medium.
- In the meantime, warm the tortillas using a washcloth to wrap them and nuke them for 20 seconds.
- When tortillas are soft and pliable, put 2-3 tbsp of the refried beans in the center, and fold them without breaking the botom of the tortilla.
- When the oil is hot enough, fry the tacos in batches, to the desired browness, and drain over a paper towel.
- Serve hot, with all the garnishes mentioned.
Nutrition Facts : Calories 730, Fat 28.1, SaturatedFat 15.4, Cholesterol 80.1, Sodium 1982.4, Carbohydrate 94.6, Fiber 21.7, Sugar 7.2, Protein 30.4
TACOS DORADOS
Get ready to eat more than your fill when you make these crispy tacos, Tacos Dorados, or 'Golden Tacos'! The taco shell is so amazing, that you will never buy hard taco shells again!
Provided by Angela
Categories Dinner Recipes Entrees Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Brown your ground beef, onion, and garlic in a large skillet or frying pan over medium heat until cooked through. Drain off excess fat, add taco seasoning ( and chopped cilantro, if desired).
- Add 1 cup of your shredded cheddar cheese to the browned, seasoned ground beef. Stir into the meat, allowing the cheese to melt. This will help to keep your meat filling together, and prevent it falling out of your taco dorados while pan frying them.
- Preheat your oven to 400 degrees F ( 205 degrees C ). Place your corn tortillas on a parchment paper lined baking sheet and use a pastry brush to coat both sides of each tortilla with a small amount of your cooking oil.
- Warm the tortillas in your oven for about 3 minutes, remove the baking sheet to a work surface. Fill each tortilla with a small amount of the meat filling ( about 1 1/2 tablespoon of filling for each warmed tortilla ).
- Fold each tortilla over the ground beef filling and press firmly down to close the tortillas securely before frying them.
- Bring a large skillet or frying pan, with a small amount of oil, to medium high heat until the oil is shimmering. Place 3 - 4 folded tacos in the pan. Adjust your frying pan temperature, as needed, until the oil is actively sizzling around the edges of your tortillas.
- Cook for approximately 2-3 minutes on the first side. The tortilla should have a nicely browned coloring with crispy edges. Use a spatula or kitchen tongs to carefully turn the tacos and cook the opposite side, about 2 minutes or until browned.
- Remove fried tacos to a paper towel lined plate and pat the oil from both sides.
- Repeat as necessary until all of your tacos are cooked.
- Serve with shredded cheese, shredded lettuce, and diced tomatoes. Top with your favorite toppings!
Nutrition Facts : Calories 574 kcal, Carbohydrate 27 g, Protein 33 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 120 mg, Sodium 338 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
TACOS DORADOS DE PAPA (POTATO TACOS)
Everyone loves crispy potato tacos. Throughout Mexico, there are a variety of recipes with different ingredients, preparation styles and garnishes that make this dish unique in each household. In this version, cooked potatoes are seasoned with tomato, onion and garlic for an extra flavor, then topped with sour cream and cabbage coated in lemon juice for the perfect balance of creaminess and crunch. You could also pair the potatoes with cooked soyrizo for an even more memorable plant-based meal - make these your own with the fillings and garnishes you have on hand. Boil the potatoes ahead of time and store them in the fridge for up to a week until ready to use to make this an even quicker weeknight meal.
Provided by Jocelyn Ramirez
Categories dinner, tacos, main course
Time 50m
Yield 20 tacos (4 to 6 servings)
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion and garlic to a blender, and blend until smooth.
- Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
- Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
- Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
- Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
- Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
- Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
- Serve immediately with sour cream and shredded cabbage.
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