Tacos Dorados
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These tacos dorados are crunchy pan-fried tacos stuffed with melty cheese and savory seasoned beef. They’re CRISPY and deceptively easy to make!
Craving more Mexican-inspired recipes? Try my air fryer quesadillas, chicken al pastor, carne picada, and birria next.
When I need a taco recipe that goes above and beyond your typical street taco, I make my dorados tacos.
Made with juicy ground beef, cheese, and an assortment of toppings, what really sets these tacos apart is the tortilla. It’s pan-fried until crispy and golden, infusing even more flavor and texture into each bite.
What are tacos dorados?
Sometimes referred to as taquitos, dorados translates to ‘golden,’ so this recipe is essentially golden tacos. They’re traditionally stuffed with a ground beef and mashed potato mixture, then pan-fried until crispy and served with an assortment of toppings.
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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 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.
Variations
To store: The meat and tortillas should be stored separately in airtight containers in the refrigerator for up to five days. If you have leftover tacos, store them in the fridge for 3-4 days.
To freeze: Let the meat filling cool to room temperature, then freeze in an airtight container for up to six months. Do not freeze the tortillas, as this will ruin their texture.
To reheat: Place leftover tacos on a baking sheet and bake them in the oven at 175C/350F for 10 minutes or until crispy.
Flautas are usually larger and rounder and made with flour tortillas, whereas dorados tacos are made with corn tortillas and served flat.
These tacos dorados are crunchy pan-fried tacos stuffed with melty cheese and savory seasoned beef. They’re CRISPY and deceptively easy to make! Watch the video below to see how I make it in my kitchen!
Ingredients
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.
* I like using a Mexican cheese blend, but any cheese that melts well works.
TO STORE: The meat and tortillas should be stored separately in airtight containers in the refrigerator for up to five days. If you have leftover tacos, store them in the fridge for 3-4 days.
TO FREEZE: Let the meat filling cool to room temperature, then freeze in an airtight container for up to six months. Do not freeze the tortillas, as this will ruin their texture.
TO REHEAT: Place leftover tacos on a baking sheet and bake them in the oven at 175C/350F for 10 minutes or until crispy.
Serving: 1taco doradoCalories: 174kcalCarbohydrates: 13gProtein: 15gFat: 7gSodium: 208mgPotassium: 229mgFiber: 2gVitamin A: 185IUVitamin C: 1mgCalcium: 112mgIron: 2mgNET CARBS: 11g