Tacos Dorados take me back to the time when I lived in Tijuana and my mother would cook them when I got back from school. The smell of the frying tacos makes me feel nostalgic by giving me the warmth of when I finally got home one hour after school, because I had to cross the border everyday. The relief of finally having a meal freshly made after you waited hours just to eat it. It is very comforting to know a good meal was waiting at the table. Tacos Dorados, is something very simple to make but it has its work with all the preparation. It is a meal that everyone will enjoy at home, and that is something we can all relate too.
|Recipe Courtesy of Chef Priscilla Curiel.|
Chef Priscilla Curiel, is the newest face in a growing cross-border of female chefs that’s making a big impact in San Diego. Originally from Tijuana, Mexico, Curiel took the reins at her family’s Chula Vista restaurant, Talavera Azul nine years ago, where she brings authentic Mexican. Aside from running the restaurants day to day, kitchen, staff, etc. Curiel established a catering business of her own a year ago from which she has gained vast success! Her food has been enjoyed in various food festivals such as LA’s Tacolandia, the Latino Film Festival in San Diego, as well as Food Wine Festival of San Diego. A culinary star on the rise, she is responsible for Talavera Azul being voted the best Mexican Restaurant and Breakfast in San Diego Magazine 3 years in a row! Priscilla loves developing recipes for opening restaurants and events as well as food photography, and styling as a side hobby where hopefully one day she will become more professional
SERVINGS: 8 tacos
- 8 Corn Tortillas ( size 6 inch)
- 3 Russet Potatoes
- 10 oz Cured Longaniza or chorizo
- 1/2 cup of olive oil ( for frying tacos)
- Lettuce (as liked )
- Cilantro ( as liked )
- Cotija Cheese ( as liked )
- Crema Mexicana ( as liked )
- 1 Red Onion Pickled
- Oregano ( a pinch)
- Garlic Powder ( a pinch)
- 8 toothpicks
1. First, I recommend peeling the potatoes and boiling them until well cooked. While the potatoes are cooking, you can start your prep work to have everything in hand when the tacos are ready.
2. Start by cutting the cilantro, lettuce and have everything set to build your taco. I recommend pickling the red onions one night before so they can be ready the next day. I will provide that recipe with this delicious taco recipe. There are many ways to compliment your tacos, for example, you can cook some red rice or refried beans. Many people like to add avocado on top with plenty of homemade salsa.
3. Cook the chorizo with a spoonful of olive oil, when ready add the potatoes and mash them together. You are going to make a chorizo mash, adding a pinch of salt, garlic powder, and oregano. It is very important to season your taco filling for a bold flavor, many people won't season it thinking the chorizo will give the entire flavor. You will notice the difference when seasoned with the oregano. It provides aroma, besides just being salty with just plain salt.
4. Fill your tortillas and close them with a toothpick, so your filling won’t come out while frying or your taco may open.
5. When set fry the oil in a pan large enough to fit at least 4 of the tacos. It is better to cook little by little than a much bigger batch so your tacos will fry well. Let the oil be very hot, when you put your taco in because if it is not hot enough your tacos won't come out, as they should. Their consistency will be chewy and we want them “bien dorados”. Let them sit for a minute for the excess oil to dry. After that, you can enjoy your tacos with everything on top. Enjoy!
To know more about Chef Priscilla Curiel and her work visit her Instagram account.
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