You’re probably asking yourself, what is a taco dorado? In Spanish, dorado means golden, which refers to the color of the tortilla after frying. But a Sinaloa-style fried taco is not just any fried taco. These tacos are served as small taquitos, filled with potatoes, and served with lettuce, cucumbers, radishes, onions, and bathed with a caldillo.
What are tacos dorados de papa sinaloa style?
A Sinaloa-style dorado taco is a stuffed corn tortilla (potato, meat with potato, or shrimp) folded in half and then fried in vegetable oil. They are served with thinly sliced lettuce, sliced cucumbers, pickled red onions, and topped with a tomato, cilantro, and oregano caldillo (broth).
They differ from other fried tacos in that these are folded in half. It is not a stuffed, then rolled corn tortilla, like, for example, flautas. These tacos are more quesadilla style.
And yes, these tacos are fried, but there is some balance in the dish. 😉 These crunchy corn tortillas are filled with potatoes, they are served with lettuce, cucumber, radish, and onion (which is practically a salad), and at the end, they are bathed in a tomato broth and fresh herbs.
where does this recipe come from?
These tacos were my favorite tacos when I was young. Do not think that we ate them very often; they were a weekend, holiday or special celebration dish. Precisely because they are fried, and you know that fried is not the healthiest thing in the world. But stay calm, because these tacos dorados are served with many vegetables, so many that they look like a salad.
And like everything in Piloncillo & Vanilla, this is an authentic, vegan Mexican recipe. My mom’s family is from Sinaloa, so the recipe comes from my grandmother’s mom, if not before.
Ingredients you will need to make these tacos
- Cooked potatoes, I like to use the same potatoes I would use to make mashed potatoes Russet or Yukon Gold.
- Tortillas de maíz, corn tortillas. Flour tortillas will not work here.
- Vegetable oil
FOr the Caldillo
- Garlic and Onions
- Vegetable Oil
- Cilantro and Mexican oregano
- Pickled red onions. If you don’t have them prepared and in the fridge, thinly slice one and then soak for a while in lime juice and a good pinch of salt.
- Lettuce, shredded or thinly sliced. I use Iceberg lettuce and you may substitute with green cabbage.
- Cucumbers, thinly sliced
✎ Important Note for the Tacos Dorados de Papa These golden tacos dorados get soggy over time, you may need silverware to finish your plate! But in that broth, at the bottom of the plate is where all the MAGIC of these tacos is. It is at the bottom of the plate where all the flavors of the vegetables, the potato, the fried tortilla come together, it is where the true flavor feast is held.
Frequently asked Questions
I use store-bought tortillas because they are thinner than homemade ones. But be careful not to buy extra thin tortillas that will break when folding.
I also buy tortillas that are 100% corn. Tortillas that do not have wheat flour or other ingredients. If you live in the USA, look for the tortillas from Yoli tortillas.
Preparing the tortillas to make the tacos is very easy. You have to heat them on a grill for two or three minutes until they are soft and pliable so they do not break when folding. Another way to do this is to microwave them wrapped in a damp towel or towel for a minute.
For the potato filling, you can use any potato, or even mashed potatoes that you have in the refrigerator from another day.
For these tacos, you do not have to put that much filling. One tablespoon is enough. Remember that we are going to fill them later with the finely sliced legume and the other vegetables. What is essential is that the filling is in the entire length of the tortilla.
These crispy tacos are best the day they are prepared; they cannot be stored. The caldillo of the golden tacos can be made days before and stored in the refrigerator. When you are going to use it, you heat it and that’s it.
Other Recipes you might like
- Hibiscus flower tacos, yes in Mexico we eat the hibiscus flower
- Veracrus Potato Ceviche
- Crispy Potato Tacos
- Mexican salsas
- Authentic Mexican Salsa Verde
So here is the recipe for these delicious tacos dorados de papa or tacos dorados Sinaloa style and I hope you like them as much as we do, and they soon become one of your favorite Mexican dishes. If you make them, please share a picture on Instagram, FB, or save it later on Pinterest.
This is not a complicated recipe, but it calls for more steps than my usual recipes, so be sure to plan ahead of time. Leave your questions,comments or ideas on the bottom section and be sure to rate this recipe with five stars.
Sinaloa Style tacos dorados
- Wrought iron pot (or other suitable pot for frying)
- Kitchen thermometer
- 2½ cups cooked potatoes Mashed potatoes or 1 lb/450g of potatoes
- 1 pinch salt
- 12 corn tortillas
- 4-6 cups cups avocado oil or safflower oil or your favorite frying oil
For the caldillo
- 4 large tomatoes, approximately 1 pound / 450 g
- ¼ large onion
- 1 garlic clove
- 10 cilantro sprigs
- ½ – 1 tbsp dried Mexican oregano
- 1 pinch salt
- pickled red onions
- 4-6 cups thinly sliced lettuce
- 2 thinly sliced cucumbers
- 4-6 thinly sliced radishes
For the filling
- To cook the potatoes, add 1 pound / 450 g of small potatoes to a pot of salted water.Make sure the water covers them completely and boil until the potatoes are completely soft. When they are ready, drain them, and prepare the puree with a potato masher and a good pinch of salt. Taste seasoning and adjust if necessary.
For the caldillo
- Put the tomatoes, onion, garlic, cilantro and oregano in a saucepan with 1 cup of water and cover. Cook over medium-high heat for 10-15 minutes or until everything is fully cooked.Add a large pinch of salt, blend with a blender or immersion blender. Check flavor and adjust if necessar by seasoning.
- To form the tacos, heat the corn tortillas until flexible, add a tablespoon of mashed potatoes. Make sure the filling covers the tortilla from side to side. Fold in half and secure with a toothpick or bamboo skewer.
- Heat the oil to 350ºF. Fry the tacos two at a time until golden brown, about two to three minutes on each side.
- Drain the tacos on a baking sheet lined with paper towels.
- To serve the tacos, put three in a bowl, and remove the toothpicks. Open the tacos carefully so they do not break and fill with lettuce, cucumber, radishes and red onions.
- Finish the tacos with caldillo.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.