Traditional

Tacos Dorados

Name: Tacos Dorados
Total time: 35 min
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 1 1/4 lb Chicken breasts; 1/4 White onion, minced; 1 pinch Ground cumin; to taste Salt; 12 Corn tortillas; 3/4 cup Neutral oil, for shallow frying; as needed Toothpicks; 2 cups Iceberg lettuce, shredded; 1/2 cup Crema; 4 oz Queso fresco, crumbled; 1 cup Salsa verde

Shredded chicken rolled tight in corn tortillas and shallow-fried until they crackle — the tacos dorados of comida corrida counters all over central Mexico. Bury them under lettuce, crema, queso fresco, and salsa verde.

Time: 35 min
Heat
Yield: 12 tacos
Region: Central Mexico

Ingredients

Chicken filling

To fry and build

Method

Simmer the chicken in salted water until just cooked through, then shred it fine and season with the minced onion, cumin, and salt.
Warm the tortillas on a comal until soft and completely pliable — a cracked tortilla will not roll.
Spoon a line of filling across each tortilla, roll it into a tight cylinder, and secure with a toothpick.
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Shallow-fry the rolled tacos seam side down in 350°F oil, turning once, until golden and crisp all over.
Drain on a rack, pull the toothpicks, and salt lightly while hot.
Pile the dorados onto plates and top with lettuce, crema, queso fresco, and salsa verde.