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I'm obsessed with crunchy tacos, also known as tacos doradas. My family and most of my friends find it almost impossible to refuse their enticing, crispy yumminess.
I thought everyone made tacos like my mama until I was young. I was grocery shopping for taco ingredients when my college roommate put a box of taco shells in our basket. I had no idea that tacos came premade in a BOX, and that's how most people made them. Anyway, I put the box back and taught my roommate just how easy it was to make crunchy taco goodness from corn or flour tortillas, corn oil, and a skillet.
My mama put just about anything in her crunchy tacos: beef, chicken, chorizo & papas, carnitas, fish, beans, mashed potatoes, etc., and every single variety was yummy. I always ate a little more than I should have. I can't share my all-time tacos eaten at one meal record, but let's say it's more than six, and I was a growing kid working on a dairy farm. I was an adult when I realized that my mama used the versatility of tacos to use up her leftovers and make her children happy.
I often make crunchy tacos for friends and family, and I may be guilty of spreading the taco-love obsession! Check out my YouTube videos to learn how to make our yummy tacos. But let me warn you: once you or your loved ones try these, you will forever make homemade taco shells; there's no going back!
Crunchy Taco Recipe
Tools
large skillet or my favorite frying pan
Ingredients
Crunchy taco shells
12 King Size Corn Tortillas at room temperature
1 cup Corn Oil or Avocado Oil
Taco fillings
Taco Toppings
Grated Mexican Cheese Blend
Chopped tomatoes
Finely chopped cilantro
Diced jalapenos & serranos peppers
Diced onions
Finely diced lettuce
Sour Cream
Directions
Set up a taco assembly line with all the toppings in small bowls on a table or counter.
Warm filling (hamburger, shredded chicken, veggies, etc.) in a skillet, turn off and leave on the stove.
Place parchment paper on the casserole dish.
Place oil in skillet and turn burner to medium heat
Test the oil temperature by placing the flat wooden spoon in the oil. When the oil is ready, tiny bubbles will appear around the base of the wooden spoon.
Place tortilla in oil, dipping half in first for a few seconds, then fold over, making a shell shape. Fry for a few minutes and turn over until golden brown
Remove the fried taco shell from the skillet with tongs, shake off excess oil, and place into a casserole dish lined with parchment paper.
Gently fill the taco shell with warm filling.
Add desired taco toppings, and enjoy!
Happy cooking!
Be well,
Molé Mama