Taco Dorado Recipe

For ground beef

Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil and the ground beef. Break meat up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan. Add diced onion and cook until softened, 3–4 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, salt, and pepper; cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Pour in 1/4 cup of the broth, scraping up browned bits, and simmer 2–3 minutes until mixture is thick but moist. Finish with lime juice. Keep warm.

For shredded chicken

If using leftover cooked chicken, shred into bite-sized pieces. Heat a large skillet over medium heat and add 1 tablespoon oil. Add diced onion and cook 3–4 minutes until translucent. Add garlic, chili powder, cumin, smoked paprika, salt, and pepper; cook 30 seconds. Add shredded chicken, tomato paste and 1/4 cup chicken broth; stir to combine and simmer 3–4 minutes until flavors meld and liquid reduces. Stir in lime juice. Keep warm.

Warm the tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds so they are pliable.

Heat the remaining oil (approximately 3/4 cup) in a deep skillet or Dutch oven to about 350°F (175°C). If you don't have a thermometer, test with a corner of tortilla — it should bubble gently immediately.

Assemble tacos one at a time: place a warmed tortilla on a flat surface, add about 2–3 tablespoons of the prepared filling on one half of the tortilla, sprinkle about 1 tablespoon shredded cheese over the filling, fold tortilla over to form a half-moon. Press lightly to seal. Repeat with remaining tortillas and filling.

Fry assembled tacos (taco dorados) seam-side down first, 1–2 minutes per side, turning carefully with tongs. Fry until golden brown and crisp on both sides. Drain on paper towels. Keep warm in a low oven (200°F / 95°C) while frying remaining tacos.

Place 2–3 tacos per serving on a plate. Top each with shredded lettuce, diced tomatoes, a sprinkle of queso fresco or cotija, pickled jalapeños if using, and chopped cilantro.

Drizzle with sour cream or crema (or serve on the side). Serve immediately with lime wedges and salsa roja for dipping.

Combine salsa roja with 1–2 teaspoons of hot frying oil (or extra oil) to give warmth and sheen. Serve in a small bowl alongside tacos for dipping.