This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Potato Tacos Dorados (or Tacos Dorados de Papa) are so incredibly yummy.
I could eat a dozen in one sitting without blinking. My family could too. Drizzled with tomatillo habanero salsa… YUM!
The recipe is VERY easy and a great way to use up leftover mashed potatoes. Serve them at your next party, for game day, or cheat night dinner. I know you won’t be disappointed.
Potato Taquitos, Ground Beef Taquitos, Carne Asada Nachos
Ingredients
- Potatoes
- Corn Tortillas
- Salt
- Pepper
- Oil
You’ll also need: toothpicks and a potato masher.
This recipe doesn’t require too many ingredients. Yes, you can also make this recipe with flour tortillas.
What is a fried taco called?
Fried tacos are also called tacos dorados, taquitos, or flautas. The name varies from region to region.
Some are rolled up like a flute. For the most part, though, if you see them in the shape of a taco when called “tacos dorados.”
How to Make It
- Peel and dice the potatoes.
- Cover them with water. Boil until soft. About 7 minutes.
- Drain water. Add salt and pepper.
- Mash until smooth.
Set the mashed potato aside until ready to use.
If it’s hard to mash the potatoes, add a splash of milk or cream for a creamier texture. To keep this a completely Mexican vegan recipe, use water instead.
Should Tacos be crispy?
Regular tacos are made with corn tortillas that are heated but not crispy. Tacos dorados, taquitos, and flautas are crispy since they are fried or baked.
- Heat the tortillas in the microwave. About 1 minute.
- Lay flat on a surface. Add 1 tablespoon to one side of the tortilla.
- Fold the other side over.
- Close with a toothpick.
Put a large container out to set the ready-to-fry tacos aside.
How do you seal tortillas for frying?
The best way to seal a tortilla is by using a toothpick. Don’t forget to remove it after it is fried and before serving.
If the tortillas fall apart: It’s because they have too much moisture. Either they were previously frozen, old, or they are the ones closest to the plastic packaging. The ones closest to the package retain the most moisture.
- Place them back in the microwave.
- Zap them for another 30 seconds. This will help remove the moisture.
If they still fall apart after that, don’t use. They will fall apart in the frying.
- Heat the oil.
- Fry on each side for 2 minutes.
- Place on a paper towel to remove any excess oil.
Baking instructions:
Heat oven to 400 degrees F. DO NOT ASSEMBLE WITH TOOTHPICK. Instead, lie them flat on a greased cookie sheet in the shape of a taco. Bake for 15 minutes. Turn and bake for 5 more minutes.
What is a deep fried tortilla called? A tostada. However, homemade tostadas can either be baked, fried, or made in the microwave.
How Long Do They Last?
- In the fridge tacos dorados last up to 3 days. Reheat in the oven, or they won’t be as crunchy.
- Frozen tacos dorados will last up to 3 months. Be sure to store them in an airtight, sealable bag.
How to Freeze Them
- Once fried, cool the tacos dorados. Place them in a sealable freezer bag.
- Remove as much air as possible.
- Thaw the tacos dorados overnight in the fridge.
- Bake at 350 for 15 minutes. Turn and bake for 5 more minutes.
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Potato Tacos Dorados
Equipment
- toothpicks
- Potato Masher
Ingredients
- 3-4 medium-sized Russet potatoes (or 5 small potatoes)
- 4 cups water
- 1 tspn salt
- 1/2 tspn ground pepper
- 12 corn tortillas
- 1 cup oil
Instructions
- Peel and dice the potatoes.
- Place in a stockpot along with the water.
- Boil until tender.
- Drain the water.
- Using a potato masher, mash the cooked potato until smooth.
- If necessary, add a splash of water.
- Set aside until ready to use.
- Heat the tortillas in the microwave for 30 seconds.
- Turn and heat for another 30 seconds.
- Place a tortilla flat on the counter.
- Add 1 tablespoon of the mashed potatoes to one half of the tortilla.
- Fold over the other half, creating a taco.
- Insert a toothpick to the top of the center of the tortillas, sealing the taco.
- Set aside and repeat until done with all the tortillas.
- Heat oil in a large skillet.
- Fry the taco in the oil for 2 minutes.
- Carefully turn the taco and fry on the other side for 2 more minutes.
- Fry two tacos at a time. Do not crowd the pan.
- Place fried taco on a paper towel to drain any excess oil.
- Cover with aluminum foil to keep warm.
- Repeat until done frying all the tacos.
Notes
Heat oven to 400 degrees F. DO NOT ASSEMBLE WITH TOOTHPICK. Instead, lie them flat on a greased cookie sheet in the shape of a taco. Bake for 15 minutes. Turn and bake for 5 more minutes. HOW LONG DO THEY LAST?
- In the fridge tacos dorados last up to 3 days. Reheat in the oven, or they won’t be as crunchy.
- Frozen tacos dorados will last up to 3 months. Be sure to store them in an airtight, sealable bag.
- Once fried, cool the tacos dorados. Place them in a sealable freezer bag.
- Remove as much air as possible.
- Thaw the tacos dorados overnight in the fridge.
- Bake at 350 for 15 minutes. Turn and bake for 5 more minutes.
Enjoyed this for dinner last night; it was easy and delicious and exactly what I needed! Easily, a new family favorite dish!
That’s so awesome. Glad you liked it!
I haven’t had these in ages. The time has come!!
Gracias Maggie!
Para siempre,
Rick
Yes it has. Hope you like them, Rick!
These sound so delicious! We love Mexican flavours so will definitely be giving these a try!
Great. Thanks for stopping by.
This is the perfect recipe for Taco Tuesday! I love mixing things up with taco fillings, and your delicious potato tacos are an exciting change! Thank you so much for sharing your flavorful recipe.
Right! Perfect for Taco Tuesdays.
What a great idea! I love potatoes and this sounds devine
They are! Hope you give this recipe a try.
This is PERFECT! I have about a million pounds of potatoes from Costco, so I’m putting these on the list ASAP!
Awesome! You’re going to love this recipe.
Maggie, I enjoy every recipe you post. I hope you have a recipe for breakfast potatoes. There is a restaurant in Santa Fe, NM, (The Pantry) we love to eat. It is not a fancy restaurant. They serve wonderful Mexican dishes. My husband loves the potatoes served with eggs. The waiter did mention they use paprika in the seasoning. I have searched but no luck. If you have such a recipe would you share. gracias
That sounds so yummy. I wonder what dish it is. I have no clue!