Tacos dorados are close cousins to taquitos, but instead of rolling them tight, I fold the tortilla in half like a taco and fry the whole thing — filling and all. That's the move that makes these different: you get a shatter-crisp shell on the outside and a silky, melted filling on the inside, all in one bite.
I fill warm corn tortillas with salsa-simmered shredded chicken and Oaxaca cheese, fold them shut, and fry them in beef tallow until they're deep golden brown. While those are frying, I've got a quick-brined cabbage doing double duty — it cuts through the richness and adds crunch once everything comes together.
What You'll Love
- Fried whole, not just the tortilla. Unlike a lot of crispy taco recipes, the whole assembled taco goes into the tallow — filling included — so the cheese melts and the flavors meld while the shell crisps up.
- A quick-brined cabbage that's worth the wait. Tossing the cabbage with Meat Church Garlic & Jalapeño Blanco Rub before rinsing gives it a savory backbone you won't get from a plain vinegar slaw, and it keeps in the fridge up to a week.
- Beef tallow for a cleaner fry. Frying in Cornhusker Kitchen Beef Tallow instead of vegetable oil adds richness and a slightly beefy depth that plays well against the chicken and cheese.
- A filling that's endlessly swappable. This recipe is built around shredded chicken, but the folded-and-fried technique works just as well with beef, pork, or even potatoes if you want to switch it up.
- Restaurant-style crunch at home. Between the hot tallow fry and the wire rack rest, these come out shatter-crisp on the outside without turning greasy.
- Fast once the prep is done. With the cabbage brined ahead of time, the actual cooking — warming, assembling, and frying — comes together in about 10 minutes.
