10 Minute Tacos Dorados Ultra Crispy

Craving more Mexican-inspired recipes? Try my air fryer quesadillas, chicken al pastor, carne picada, and birria next. When I need a taco recipe that goes above and beyond your typical street taco, I make my dorados tacos. Made with juicy ground beef, cheese, and an assortment of toppings, what really sets these tacos apart is the tortilla. It’s pan-fried until crispy and golden, infusing even more flavor and texture into each bite.

Why I love this recipe

They’re an easy weeknight dinner. The entire recipe comes together in under 10 minutes. So much flavor. They’re cheesy, crunchy, and stuffed with flavorful fillings. Fun to customize. Swap the veggies, use a different cheese, or make them vegetarian. The options are endless. Made in one skillet. Meaning clean-up is a breeze.

Ingredients needed

Ground beef. I prefer lean or extra lean ground beef, but any cut works. If you use a fattier cut, drain the excess grease so the tacos aren’t soggy. Onion. Essential for good tacos. Taco seasoning. Buy a blend or make your own with ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, and a few other spices. Cheese. Any melty cheese will work. I prefer a Mexican cheese blend, which is a mix of Colby Jack and cheddar cheese. Tortillas. Corn tortillas are a must; if you don’t have any on hand, use small flour tortillas. Oil. For frying. I used vegetable oil, but you can use canola oil or any neutral-flavored oil with a high smoke point. Filling and topping ingredients. I used diced tomatoes, salsa, iceberg lettuce, and sour cream.

How to make dorados tacos

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Sometimes referred to as taquitos, dorados translates to ‘golden,’ so this recipe is essentially golden tacos. They’re traditionally stuffed with a ground beef and mashed potato mixture, then pan-fried until crispy and served with an assortment of toppings. Step 1- Cook the beef. Add beef and onion to a 12-inch skillet over medium high heat. Cook for 4-5 minutes until the meat is no longer pink. Add the taco seasoning and stir to combine. Step 2- Build the tacos. Remove the meat from the heat. Place a heaping amount on each taco. Add shredded cheese, but don’t close the tacos. Step 3- Fry. Clean the pan, add oil, and place over medium heat. Once hot, lay the tortilla flat on the pan. Cook for 20-30 seconds or until the tortillas are pliable. Carefully fold them in half using tongs. Cook the tortillas for 1-2 minutes per side until golden. Repeat until all the tacos are cooked. Step 4- Add toppings and serve. Carefully lift one side of the taco and fill it with your desired toppings.

Arman’s recipe tips

Don’t overfill the tacos. I made the mistake of stuffing them at first, but this will make the filling fall out when you flip them. Fry them in batches. If you add too many tacos, the oil temperature will drop, and the tacos can become soggy. Transfer tacos to a plate lined with paper towels. To soak up the excess oil. Are your tacos soggy? This could be because the oil isn’t hot enough when you add them. If a few drops of water sizzle in the pan, that’s when you should add the tacos. If you add them before, the oil will seep in rather than create a crispy crust. Use pre-made taco meat. My homemade taco meat recipe is PERFECT for this!

Storage instructions

To store: The meat and tortillas should be stored separately in airtight containers in the refrigerator for up to five days. If you have leftover tacos, store them in the fridge for 3-4 days.

Make them spicy. Serve them with hot sauce and pickled jalapeños, or add chili powder to the ground beef mixture. Add potatoes. While I prefer dorados tacos without potatoes, you can certainly make them the more traditional way. Simply boil potatoes until fork tender, drain them, and mash until smooth. Fold the potatoes into the beef before stuffing the tortillas. Garnish the tacos with fresh cilantro for a pop of color.

To freeze: Let the meat filling cool to room temperature, then freeze in an airtight container for up to six months. Do not freeze the tortillas, as this will ruin their texture. To reheat: Place leftover tacos on a baking sheet and bake them in the oven at 175C/350F for 10 minutes or until crispy.