Chorizo and Potato Tacos Dorados

Name: Crispy Chorizo and Potato Tacos Dorados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 3 medium yellow potatoes, peeled and diced; salt, to taste; black pepper, to taste; 1 tsp garlic powder; 1 tsp onion powder; 1/4 medium yellow onion, diced; 12 oz Mexican chorizo; 12-15 red corn tortillas; 1 cup vegetable oil, for frying; Sour cream, for topping; 1 cup shredded lettuce, for topping; Spicy green salsa, for topping; Mexican rice, for serving

Tacos Dorados are crispy fried corn tortillas stuffed with a savory chorizo and potato filling, served with sour cream, lettuce, and homemade salsa. These golden, crunchy tacos deliver authentic Mexican street food flavor at home.

🌍Mexican 🏷️Tacos 🏷️Tacos dorados 🏷️Chorizo 🏷️Potato Dinner

🏷️

-0:00

jenmoralesfam04onTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

2 tbsp vegetable oil
3 medium yellow potatoes, peeled and diced
salt, to taste
black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1/4 medium yellow onion, diced
12 oz Mexican chorizo
12-15 red corn tortillas
1 cup vegetable oil, for frying
Sour cream, for toppingoptional
1 cup shredded lettuce, for toppingoptional
Spicy green salsa, for toppingoptional
Mexican rice, for servingoptional

14 Ingredients

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Instructions

1
Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2
Add the diced potatoes to the hot oil and season with salt, black pepper, garlic powder, and onion powder. Stir to combine.
3
Cook the potatoes, stirring occasionally, until they are tender and starting to turn golden brown, about 10-12 minutes.
4
Add the diced onion to the skillet and cook for another 2-3 minutes until softened.
5
Push the potatoes and onions to the side of the skillet. Add the chorizo to the empty side, breaking it up with a spatula.
6
Cook the chorizo until it's fully cooked and has rendered its fat, about 5-7 minutes.
7
Mix the cooked chorizo with the potatoes and onions. Remove the filling from the heat and set aside.
8
Warm the corn tortillas on a griddle or in a microwave until they are soft and pliable.
9
Spoon about 2 tablespoons of the chorizo and potato filling onto one half of each warm tortilla, then fold it over to create a taco.
10
In a separate deep skillet, heat about 1 inch of vegetable oil over medium-high heat.
11
Carefully place the filled tacos into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
12
Remove the fried tacos from the oil and let them drain on a paper towel-lined plate or baking sheet.
13
Serve the tacos dorados hot, topped with sour cream, shredded lettuce, and spicy salsa. Enjoy with a side of Mexican rice.

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Tips & Notes

Pro tips

Dice potatoes small (about ¼-inch) so they cook through in the same time as the chorizo; larger pieces may remain hard after frying.
Drain excess grease from the chorizo and potato mixture before filling tortillas to prevent soggy tacos and reduce splattering during frying.
Fry tacos seam-side down first, then flip when the bottom is golden brown and crispy (about 1-2 minutes per side) for even cooking.
Use corn tortillas at room temperature and work quickly after filling—they seal better and are less likely to burst open during frying.

Substitutions

Mexican chorizo → Spanish chorizo (note: less spicy; may need additional seasoning)
red corn tortillas → yellow corn tortillas or white corn tortillas (note: flavor and color will differ slightly)
vegetable oil → canola oil or peanut oil (note: peanut oil has higher smoke point for crisper results)

Storage & make-ahead

Store cooled tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness; do not microwave.

Common Questions

What's the difference between tacos dorados and regular tacos?

Tacos dorados are fried until crispy and golden, while regular tacos are soft. The frying gives them their signature crunch and allows the filling to heat through fully.

Can I make the filling ahead of time?

Yes, cook the chorizo and potato mixture up to 2 days ahead. Store in the refrigerator and reheat gently before assembling and frying the tacos.

How do I keep the tacos crispy after frying?

Place fried tacos on a paper towel-lined plate to drain excess oil. Serve immediately for maximum crispness, or keep warm in a 200°F oven for up to 15 minutes.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and hold up better to frying. Flour tortillas can work but are more delicate and may tear during the frying process.

How do I prevent the oil from splattering while frying?

Use a splatter screen over the pan, fry at the correct temperature (around 350°F), and dry the filled tortillas thoroughly before placing them in oil.