Tacos Dorados Sinaloa style

sauce is poured over taco doradoSauce is poured over tacos dorados

Taco dorado means crispy taco, a fried taco. Sinaloa is a state in Mexico where there is great food, as I know across the country. But the most important thing I think is that these tacos dorados are drowned in a delicious sauce.

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But these tacos aren't filled and rolled up corn tortillas; these tacos are corn tortillas that are folded in half.

These Sinaloa style tacos were one of my favorite dishes growing up. We didn't have them that often because these tacos are fried. So we did not have them as a weekday meal, but for special occasions or during holidays.

I make these tacos vegan, but trust me when I tell you they are 100% authentic. My mom's family is from Sinaloa and this recipe comes from my grandmother's teachings.

These tacos are vegan because I only make them with potatoes and a vegetable stock (for the TACO drowning sauce 😉). There is a recipe that requires meat and potato filling, but NOT this version.

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what is a taco dorado sinaloa style?

The tacos dorados Sinaloa style is a corn tortilla filled with mashed potatoes and fried. Then open the tortilla and fill it with grated lettuce, sliced ​​cucumber, sliced ​​radish and Mexican onions. And then the magic happens … a tomato broth with coriander and Mexican oregano is poured over it.

✎ This one tacos dorados gets soggy and you need cutlery to finish them. But the broth at the bottom of the plate contains the true magic.

It is the flavors of the fresh vegetables and the fried corn tortilla with the potato pieces come together and make a perfect taste party.

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Here are a few …

tips, tricks and other recipes

  • Which tortilla should I use? For these tacos, I use store-bought tortillas. You don't want your tortillas to be thick. You want them thin but sturdy. You want tortillas that can keep their shape.
  • I also buy authentic tortillas made with 100% corn and no fillers or wheat flour. Yoli tortillas are very good.
  • How do you prepare the tortilla for the taco? You just have to warm it up a bit to make it pliable. Heat the tortilla on a baking tray (affiliate link) for 2-3 minutes.
  • For the potato filling you can use all kinds of potatoes or even leftover mashed potatoes.
  • How much filling do you put in a taco? You don't have to fill them in a lot for these tacos dorados. Remember that you will fill them with fresh vegetables later. A maximum of one tablespoon is good for this. Make sure to spread it over the tortilla.
  • You can make the stock in advance and just heat it up before pouring over the vegan taco dorado.
  • These tacos are best when eaten the same day.
  • Here's the recipe for Mexican-style pickled onions.
  • Here are other vegan Mexican recipes that I am sure you will love:

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So here's the recipe for this delicious one

tacos dorados sinaloa style

and I hope you like them as much as we do, and they will soon become one of your favorite Mexican dishes. If you take them, please share a photo on Instagram, FB or save it for later on Pinterest.

This is not a complicated recipe, but it requires more steps than my usual recipes, so make sure to plan ahead.

Tacos dorados

Tacos dorados, Sinaloa style. Corn tortillas filled with potatoes and topped with lettuce, cucumber, radishes, onions and topped with tomato stock.

Calories: 366kcal

  • 2 ½ cups of boiled mashed potatoes
  • Pinch of salt
  • 12 corn tortillas
  • 4-6 avocado oil or safflower oil or cooking oil to your taste

For the tomato stock

  • 4 large tomatoes, about 1 lb / 450 g
  • ¼ large onion
  • 1 clove of garlic
  • 10 coriander sprigs
  • 1/2 to 1 tablespoon of dried Mexican oregano
  • Pinch of salt

For serving:

  • Mexican onions recipe in nuts
  • 4-6 cups of shredded lettuce
  • 2 thinly sliced ​​cucumber
  • 4-6 thinly sliced ​​radishes
  • To cook the potatoes, start with 450 g of small potatoes in a pan of salted water. Make sure the water covers them completely. Cook until the potatoes are completely soft. Drain and mash with a potato masher. Taste for spices and adjust if necessary.

  • Put the tomatoes, onion, garlic, coriander and oregano in a pot with 1 cup of water and cover. Cook over medium heat for 10-15 or until everything is completely soft. Add a good pinch of salt, mix all vegetables with a blender or use an immersion blender. Taste for spices and adjust if necessary.

  • To form the tacos, heat the corn tortilla until pliable and add a tablespoon of mashed potatoes. Make sure the filling covers the tortilla from side to side. Fold in half and secure with a toothpick or bamboo skewer.

  • Heat the oil to 350 ° F. Bake the tacos two by two until golden brown, about two to three minutes on each side.

  • Drain the tacos on a baking sheet lined with paper towels.

  • To serve the tacos, put three in a bowl and remove the toothpicks. Open the tacos carefully so that they don't break and fill them with lettuce, cucumber, radishes and cover with pickled onion.

  • Pour over some tomato stock and enjoy. Eat immediately.

Calories: 366kcal | Carbohydrates: 76 g | Protein: 10g | Fat: 4g | Saturated fat: 1 g | Sodium: 95 mg | Potassium: 1199 mg | Fiber: 11 g | Sugar: 9 g | Vitamin A: 1831IU | Vitamin C: 57 mg | Calcium: 123 mg | Iron: 2 mg

Course: main course

Cuisine: Mexican vegan

Diet: vegan

Keyword: fried tacos, Mexican vegan tacos, vegetable tacos

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