Tacos Dorados are always a hit! They are the real Mexican hard shell tacos where a good corn tortilla is a must. The tomato sauce is so beautiful and full of flavour thanks to the guajillo. These ones are filled with a delicious, creamy mix of potatoes and beef. Lovely and crispy with plenty of fresh ingredients to balance them. Perfect and fast to make on the air fryer too!
Tomato Sauce
-4 medium tomatoes
-2 guajillo chiles, clean with stem and seeds removed
-¼ white onion
-2 large garlic cloves
-1 tbsp tomato paste
-salt and pepper, to taste
-1 tbsp vegetable oil
1 Add the tomatoes and plenty of water to a medium saucepan, enough to cover the tomatoes. Bring up to a boil and cook on medium heat for 15 minutes or until the tomato's skin bursts open and they become soft. Turn off the heat and add the guajillo chiles to the saucepan. Allow the tomatoes to cool down and the guajillos to soften for another 10 minutes.
2 Discard the cooking water. Remove the skin from the tomatoes and transfer them with the guajillos to a blender and blend with the onion and garlic until very smooth.
3 Add a bit of oil to the saucepan and once hot, add the tomato paste and fry it for a couple of minutes before pouring the tomato sauce over. Bring to a boil and season with salt and pepper to taste. Cook on low for at least 10 minutes to reduce a bit. Serve hot!
Potato & Minced Beef Filling
-1 large potato, quartered
-1 tbsp butter
-salt and pepper, to taste
-150g minced beef
-Adobo or Chipotle Seasoning, to taste
-salt and pepper to taste
1 Add the potato to a medium pot and cover with cold water. Bring to a boil and cook until soft, 15 to 20 minutes. Drain the water, return to the pot and add the butter. Mash with a fork and season with salt and pepper. Reserve.
2 Brown the minced beef on a frying pan and season with Adobo or Chipotle Seasoning and salt and pepper to taste.
3 Once the beef is cooked, mix it with the mashed potatoes and keep warm
Tacos Dorados
-10 to 12 corn tortillas
-vegetable oil, the necessary
-creme Fraiche
-feta cheese, crumbled
-cabbage, finely sliced
-onions, diced or pickled
-avocado slices
1 Add vegetable oil to a frying pan set to medium-high heat. Use enough oil to just cover the bottom of the pan, add more as needed. Once hot, lightly fry the corn tortillas on both sides for a few seconds until soft and pliable, one at a time. Transfer them to a plate and continue with all the tortillas.
2 Add plenty of filling to each tortilla and fold in half until you have used all the tortillas and filling.
3 Frying pan: Warm up the corn tortillas so they are soft and don’t break when folded. Add plenty of oil to a frying pan and fry the tacos, one or two at a time until golden brown. Drain any excess oil on a paper-lined plate or rack. Airfyer: Arrange the folded tacos on the fryer basket next to each other and fry at 180C for 8 to 10 minutes or until crispy.
Notes
- These tacos can be vegetarian-friendly! Remove the minced beef and voila! The secret is in the corn tortillas and the lovely tomato sauce!
- You can use any filling you like on these tacos! Shredded chicken or leftovers make a perfect filling for them!
- Lettuce works great instead of cabbage too!
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