Tacos Dorados

There are many, many different kinds of tacos, but among my family’s favorites are Tacos Dorados. Filled with a savory combination of beef and cheese and then fried until crispy, they are the perfect combination of flavors and texture. Easy to make, these tasty tacos are always a hit!

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Also called Tacos Dorados de Carne Molida and Dorado Tacos, these tasty tacos are a quick and easy fix that everyone will love. Fill them with your favorite fixings, and you’ll be all set to munch on something fabulous for lunch or dinner!

What You Need to Make Tacos Dorados

• Lean ground beef – I use 80/20 for flavor and juiciness; leaner beef can dry out.
• Baking soda – Helps tenderize the beef slightly; don’t skip (see notes below).
• Onion – Fresh is best; yellow or sweet onions both work.
• Garlic – Always use fresh garlic; jarlic won’t give the same punchy flavor.
• Chipotle in adobo – Freeze any leftover in a small container; it keeps well for future recipes.
• Sharp cheddar cheese – I recommend shredding your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
• Taco seasoning – I like using Fiesta Taco Seasoning; homemade or other store-bought blends work too.
• Flour or corn tortillas – Choose your preference; corn tortillas are more traditional.
• Oil – I prefer vegetable oil; neutral oils like canola or avocado are safe substitutes.

How To Make the Best Browned Ground Beef

Cooks Illustrated rocked the culinary world a few years back when they proved that adding a touch of baking soda to ground beef kept the meat moist while still allowing for ample browning. And it works! You just need to dissolve 1/2 teaspoon of baking soda in 2 tablespoons of water.

Mix the dissolved baking soda and water in with the meat and let it rest for 20-30 minutes before browning. The water will evaporate, leaving behind tender and juicy ground beef that’s still browned!

How To Make Tacos Dorados

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by dissolving the baking soda in 2 tablespoons of water, then mix it into the ground beef. Let the beef rest for about 30 minutes. I like using a small silicone mixing spatula for this because it helps fold the solution evenly into the meat without tearing it.

Heat a large skillet over medium-high heat. Add the ground beef and use a wooden spoon or a heat-resistant silicone spatula to break it apart as it browns. Any water will evaporate during this step, but do not discard the flavorful fat left in the pan.

Add the diced onion and garlic to the skillet and cook for 5 to 6 minutes, stirring frequently, until the onion becomes soft and translucent. I like using a slotted spoon here so you can gently lift the beef while stirring the onions for even cooking.

Pour in 1 cup of water and sprinkle in about 3 tablespoons of taco seasoning. Turn the heat down to medium and let it cook until the water has evaporated. Leave the fat in the pan to keep the beef juicy and flavorful.

Remove the skillet from the heat. Finely chop about 1 chipotle in adobo along with any sauce clinging to it, then mix it into the warm beef. Let the mixture cool slightly and stir in the shredded cheddar cheese so it melts gently into the filling. Taste for seasoning and add a pinch of salt if needed, though the taco seasoning and cheese usually provide plenty.

Heat 2 tablespoons of oil in a clean skillet over medium heat. Lay a tortilla flat in the pan and spoon about ⅓ cup of beef filling onto half of the tortilla. Fold the tortilla over the filling. I love using a small offset spatula here to keep the filling evenly distributed while folding.

Shallow fry the tacos until golden brown on one side, then flip carefully and cook the other side. Repeat with the remaining tortillas and filling, adding more oil as needed. A splatter screen is helpful here to keep your stovetop clean while frying.

Serve the tacos dorados hot with your favorite toppings. I love pairing them with tomatillo pico de gallo for a fresh, tangy contrast. Enjoy every crispy, cheesy bite!

How To Make Tacos Dorados on a Blackstone Griddle

You can make this entire recipe on the Blackstone griddle. The trickiest part is when you add the water and taco seasoning. Instead of dumping in the water all at once, mix in the taco spice, then with your squirt bottle, add about 1/4 cup of water at a time, then pop a lid on top of the beef mixture. Let it cook for a minute, then stir it well and add another 1/4 cup of water. Repeat until the full cup of water has been added, and the meat and spices are well combined.

Turn the heat down to medium and add cooking oil to the top of the Blackstone griddle. Assemble your tacos and pop them onto the griddle. Grill on each side until golden brown, then serve!

Chef Jenn’s Tips

• You can make the meat ahead of time and pop it into the fridge until you’re ready to assemble and cook the Tacos Dorados. They don’t keep well, so eat them while they’re hot!
• Use corn or flour tortillas in this recipe – whatever you prefer.
• Like it spicy? Double the chipotle for a bit more of a kick.
• Tacos Dorados de carne molida (with ground beef) are traditional, but you can switch up the fillings. Try it with carnitas, shredded chicken, chorizo, and more.
• Need to feed a crowd? This recipe is easily doubled or tripled.

What To Serve With Dorado Tacos

Now’s the perfect time to pull out all your favorite taco toppings and make a fiesta of it with Smoked Queso and this cheesy baked Spanish rice.

• Salsa – try this delish Smoked Salsa or Mango Habanero Salsa
• Lettuce
• Shredded cheese
• Pickled onion
• Sour cream
• Guacamole
• Diced tomatoes
• Pico de Gallo
• Hot sauce

Frequently Asked Questions