Ingredients
Equipment
Method
Cook the chorizo-potato filling
- Cook the chorizo in a large skillet over medium-high heat until browned, breaking it apart as it cooks. Stop when no pink remains and the mixture looks crumbly.
- Add the cooked russet potatoes, diced onion, garlic, and minced jalapeño to the skillet. Cook for 3-4 minutes until combined and heated through, stirring so everything is evenly coated.
- Season the filling with salt and pepper to taste. Stir well, then turn off the heat so it’s ready to fill the tortillas.
Warm and roll the tacos
- Warm each corn tortilla in a dry skillet over medium heat to make pliable. Look for light spots and flexibility without cracking.
- Spoon 2 tablespoons of the chorizo-potato mixture into each tortilla and roll tightly. Place the rolled taco seam-side down as you go.
Fry and finish
- Heat oil in a deep skillet to 350°F. Add a small test scrap of tortilla—if it sizzles steadily, you’re ready.
- Fry the rolled tacos seam-side down for 2-3 minutes. Fry until the bottoms set and the tortillas turn golden-brown.
- Flip the tacos and fry another 2-3 minutes until golden brown all over. The surface should look crisp with no pale spots.
- Drain the tacos on paper towels. Press lightly with the towels so excess oil doesn’t soften the crunch.
- Arrange the tacos on a platter and top with shredded cabbage, sour cream, and salsa roja. Finish by garnishing with fresh cilantro and serve alongside lime wedges.
Notes
For the crispiest tacos dorados, fry in small batches and keep the oil at a steady 350°F so the tortillas don’t absorb excess oil. If holding, keep fried tacos warm in a low oven (around 200°F) for up to 15 minutes, then assemble toppings right before serving for best crunch. Freezing is not recommended because frying texture softens after thawing; for a lighter option, you can bake/air-fry the rolled tacos instead of deep-frying, though they’ll be less crisp.