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Sinaloa Style tacos dorados

These Sinaloa style tacos dorados are deep fried potato tacos. They are served with lettuce, cucumber, radishes, pickled red onion, and caldillo. These tacos are great for breakfast, lunch, or dinner. They are also perfect food to celebrate a special day.
5 de 1 voto
Prep Time 30 mins
Cook Time 30 mins
0 mins
Total Time 1 hr
Course Center Plate, Entree
Cuisine Vegan Mexican Food
Servings 4 People
Calories 504 kcal


  • Wrought iron pot (or other suitable pot for frying)
  • Kitchen thermometer


  • 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

Para servir:

  • 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

  • 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.


Serving: 1servingCalories: 504kcalCarbohydrates: 95gProtein: 17gFat: 8gSaturated Fat: 2gSodium: 693mgPotassium: 1999mgFiber: 14gSugar: 21gVitamin A: 4176IUVitamin C: 66mgCalcium: 251mgIron: 7mg
Keyword crispy potato tacos, tacos dorados, tacos dorados veganos


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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