Tacohuaco

Tacos dorados

CrowdLunchesMexican cuisineOne potTacos

120 minutes

This is a perfect recipe for an air fryer and a busy week or a big gathering. You suffer once rolling dozens of tacos (or ask your friends to help!), but then you can warm them up quickly in an air fryer (for 5–6 minutes at 200 ˚C) or a skillet.

Tacos dorados are a humble Mexican street food that doesn’t get the worldwide recognition it deserves. It usually comes as a side for pozole or tortas ahogadas, but they can be a dish on its own to feed a huge crowd, very practical to share at the table.

Here we present only potatoes and cheese filling, but they can be done with variety of different filling, such as frijoles refritos, chicken, meat, picadillo, fresh cheese (tvorog), or just vegetables.

Ingredients

Yields 20 tacos

For the potato filling

  • 3–5 medium floury potatoes
  • 75 g Emmental cheese
  • 75 g Feta cheese
  • salt

For the tacos dorados

  • corn tortillas

For the serving

You will need

  • air fryer or oven
  • potato masher
  • skillet to warm up tortillas
  • blender

Directions

To cook the potato filling

  1. Peel the potatoes.
  2. In a medium-size pot sat on medium-high heat, cook the potatoes in salty water until tender.
  3. Cool down the potatoes.
  4. Mash the potatoes using a masher.
  5. Grind the Emmental cheese, crumble the Feta cheese, add them to the potatoes and thoroughly mix.
  6. Add more salt if needed.

To cook the tacos dorados

  1. Warm up the tortillas on a skillet, until soft (they should be flexible enough to be rolled).
  2. Put about a tablespoonful of the filling in the middle-low part of the tortilla, and tightly roll it.
  3. Repeat for as many times as you have filling for.
  4. Preheat oven to 210 ˚C (skip this step if using an air fryer).
  5. Arrange the tacos on a baking sheet (or in the air fryer basket) and bake for about 25 minutes in the oven (or for about 12 minutes in the air fryer at 200 ˚C), until very crispy.

To serve the tacos dorados

  1. Cook Salsa de jitomate.
  2. Cook Salsa de chile de árbol.
  3. Thinly slice the iceberg salad.
  4. Serve the tacos dorados topped with the smetana, iceberg salad, and salsas.

Notes

Our family inherited this wonderful recipe from Margarita’s mom.

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