Crispy Golden Tacos Dorados de Pollo
Corn tortillas tightly rolled around a savory chicken-potato filling, then fried until they shatter with an audible crunch at first bite. Lined up on a platter and blanketed with shredded lettuce, crema, crumbled cheese, and salsa, these golden beauties are Mexican street food perfection that turns any weeknight into a fiesta.
Ingredients
- 18 corn tortillas
- 2 cups shredded cooked chicken
- 1 medium russet potato, peeled, boiled, and mashed
- 1 cup vegetable oil for frying
+ 11 more ingredients
Instructions
Heat 1 tablespoon of oil in a skillet over medium heat. Cook the diced onion for 3 minutes until translucent, then add the garlic and cumin and cook for 1 more minute.
Combine the shredded chicken, mashed potato, and the cooked onion mixture in a bowl. Season with salt and pepper. Mix until evenly combined. The potato helps bind the filling and adds creaminess.
Warm the corn tortillas on a hot comal or wrapped in a damp towel in the microwave for 30 seconds. They must be pliable or they will crack when rolled.
Place about 2 tablespoons of filling along the center of each tortilla. Roll tightly and secure with a toothpick pushed through the seam.
Heat 1 cup of vegetable oil in a large deep skillet over medium-high heat to 350 degrees. The oil should come about halfway up the side of a taco.
Fry the tacos seam-side down in batches of 4 to 5, turning occasionally, for 3 to 4 minutes until evenly golden and crispy on all sides. Drain on a paper towel-lined plate.
Remove the toothpicks carefully. Arrange the tacos dorados on a serving platter.
Top generously with shredded lettuce, drizzle with crema, scatter crumbled queso fresco over the top, and spoon salsa down the line. Add avocado slices and pickled red onion.
Serve immediately while the tacos are at peak crunchiness.
Nutrition Estimate
Per serving • Estimated by Blinner AI