Tacos Dorados (Crispy Tacos with Seasoned Ground Beef)

Nothing calls to mind the memory of my late Grandma Lola like her famous tacos dorados prepared with ground beef. Topped with lettuce, tomatoes and shredded cheddar cheese, anyone who was lucky enough to taste one of my grandma’s tacos would inevitably help themselves to at least six more. 

FAMILY RECIPE: HISTORY

AUTHENTICITY VS. NECESSITY

• If ever there was a dish that reminded me of some of the great female cooks in my family, it’s these ground beef tacos. You may not find this style of taco south of the border, but it’s a family favorite and an example of the Mexican-American immigrant experience where those who came before us had to work with the ingredients they had accessible and could afford. Who are we to police which foods are “authentic” (whatever that means!) to someone?
• Truth be told I don’t know how my grandma came up with this recipe because it is not a dish you would find in Mexico, but I believe that it is one of many dishes that represent the evolution of Mexican cooking within a newly found American setting. I also believe that anyone who had the pleasure of tasting my grandma Lola’s tacos would agree that these creations are examples of what a fusion of cultures can offer the pantheon of cooking traditions.  

TACOS THAT UNITE OUR FAMILY

• Served alongside red rice, refried beans, and my grandma’s spicy salsa (known to us as GLC or Grandma Lola chile), this is a meal that brought the family together when my grandmother was alive, and still does to this day. Both the men and women in our family try their hand at her recipe, which has now made its way through four generations. Everyone affectionately competes to see who can make the version that tastes most like Grandma Lola’s and some even say that they’re among the select few who know her secret ingredient.
• Unfortunately when my grandmother passed, she took with her the secret ingredient that she added to everything she cooked: AMOR. But she left us with a recipe that always conjures her memory and the deep affection we all had for her.

WHAT ARE TACOS DORADOS?

Tacos dorados, also known as Grandma Lola Tacos in my Mexican-American family, are a cherished comfort food. These crispy golden tacos consist of corn tortillas filled with a flavorful mixture of seasoned ground beef and then topped with fresh fixings and salsa. Each bite is a nostalgic journey back to my grandma’s kitchen in Huntington Park.

FOOD FOR THOUGHT

• Not all tacos are crispy! In fact, the tacos I grew up eating in Mexico were made with soft corn tortillas, while the ones that my Mexican-American grandma, mom, and aunts from California make are typically fried and garnished with shredded lettuce, tomato, cheese, and salsa.
• While tacos dorados tend to get a bad rap, they are an example of the Mexican-American immigrant experience.
• Like most delicious dishes, tacos dorados (yes, even ones with orange cheese!) combine flavors that are an amalgamation of cultures and ingredients that transcend borders.

WHY I LOVE THIS RECIPE

• Budget-friendly: Tacos dorados require simple and inexpensive ingredients including ground beef and corn tortillas. A small amount of meat goes a long way in this recipe, too.
• Versatile: You can customize crispy tacos to suit everyone’s taste buds, with a variety of toppings and salsas. You can even stuff them with different fillings. Some popular fillings include mashed potatoes, shredded chicken, and refried beans.
• Combination of cultures: While many people scoff at the idea of topping tacos with lettuce, tomatoes, and shredded cheddar cheese, these tacos represent both my Mexican and American heritage.

If you’re looking for a vegetarian taco option, be sure to try my Tacos de Papa (Crispy Potato Tacos)!

INGREDIENTS

• Ground beef: I use 80% lean.
• Garlic: Chop finely to avoid biting into large chucks.
• Onion: White or yellow work in this recipe, just not sweet onion.
• Dry oregano: I prefer to use Mexican oregano, but any oregano will work in this recipe.
• Basil: This isn’t a common ingredient used in Mexican cuisine, but my grandma used it in her tacos.
• Salt: I prefer Crystal Diamond Kosher salt, so if you’re using another type of salt, be sure to taste as you cook to avoid over salting your food.
• Black pepper: Freshly ground pepper is always more flavorful.
• Corn tortillas: Yellow or white work.
• Oil: My favorite oil for frying is safflower oil. Canola, avocado, or coconut oil also work. Just avoid using olive oil or olive oil blends because the tortillas seem to absorb the oil and don’t get crispy.

INGREDIENTS FOR GARNISHES

• Lettuce: I like iceberg for this recipe.
• Tomatoes: Roma tend do release less liquid, which I like.
• Cheddar cheese: shred it yourself if possible.
• Spicy Red Salsa with Chile Japonés

KITCHEN TOOLS & EQUIPMENT

• Knife
• Cutting board
• Large pan for frying meat
• Wooden spatula
• Large pan for frying tacos
• Large plate for draining tacos

RECOMMENDED FOR THIS RECIPE

CAST-IRON SKILLET

When it comes to frying, I always reach for my cast-iron skillet because it distributes heat evenly and retains it. It can also withstand high temperatures, making it ideal for achieving a consistent and crispy texture in fried foods, like my homemade tacos dorados. VIEW PRODUCT

HOW TO MAKE THIS RECIPE

1. PREPARE MEAT

• Combine ground beef, garlic, onion, oregano, basil, salt, and black pepper in a pan over low-medium heat. Allow to cook slowly, while partially covered. Try to avoid breaking up meat as it cooks, but move occasionally.
• Once meat looks like it is nearly completely browned, break it into smaller chunks and allow to fully brown. This entire process should take about 30 minutes. Remove from heat and allow to partially cool.

2. FRY TACOS

• In a separate pan, prepare oil over medium heat. Allow it to get very hot. In the meantime, warm tortillas to avoid breakage when frying. You can warm them over a comal or in batches of six, wrapped in a dish towel, in the microwave.
• Spoon approximately two tablespoons of meat mixture into the tortilla and fold in half. Avoid overstuffing or meat may cause oil to splash if it falls into pan.
• Gently place tacos, one at a time, in pan and hold down top flap with tongs for a few seconds to ensure that the taco remains closed as it fries. Once bottom the side of the taco is golden and crispy, turn to fry the other side. This process should take approximately three minutes per taco.
• Once crispy on both sides, remove from excess oil and drain tacos on a dish or baking sheet lined with paper towels.

HOW TO SERVE

We serve tacos dorados, or “Grandma Lola Tacos” as we call them in our family, with all of the fixings – lettuce, tomato, freshly shredded cheddar cheese, and a spicy red salsa. Some people in my family even add a dollop of sour cream on top.

HOW TO STORE AND REHEAT

• To store tacos dorados, place them in an airtight container, without the garnishes. Refrigerate for up to 3 days.
• To reheat, place them in a skillet over medium heat until crispy, or in a preheated oven or air fryer at 350°F (175°C) for 10 minutes.
• PRO TIP: I do not recommend heating in a microwave unless you’re into soggy tacos!

WHAT PAIRS WELL WITH TACOS DORADOS?

Tacos always pair well with my favorite beans, rice, salsa, and refreshing Mexican drinks. Here are a few other ideas: 

• Salsas: Tacos dorados are typically served with salsa, and there are many different types to choose from, including tomato-based, tomatillo-based, and fruit-based salsas. My favorite one however, is a spicy red salsa made with chile japones.
• Guacamole: The creamy, rich flavor of guacamole or guacamole salsa also pairs well with the ground beef tacos.
• Mexican rice: A side of Mexican rice can help balance out the flavors and provide a filling and satisfying meal. Some of my favorites include: Arroz a la Primavera (Mexican White Rice), Arroz Verde con Cilantro (Mexican Green Rice with Cilantro), Garlic Rice, and Red Mexican Rice.
• Refried beans: Refried beans are a classic Mexican side dish that can add protein and flavor to your meal. You can also serve these crispy tacos with my Frijoles de la Olla.
• Mexican drinks: You can pair ground beef tacos with a cold beer or a glass of agua fresca. Right now I’m loving Naranjada (Sparkling Orange Agua Fresca), Hot Pink Agua de Tuna (Prickly Pear Agua Fresca), Agua de Fresa (Strawberry Agua Fresa), and Passion Fruit Agua Fresca.

FREQUENTLY ASKED QUESTIONS

Do people in Mexico eat hard shell tacos or is it an American thing?

While soft tacos are more common in Mexico, hard shell tacos are popular in the U.S. and have gained popularity in Mexican border towns where there is a crossover of culinary culture.

Are tacos dorados gluten-free?

Yes, traditional tacos dorados made with corn tortillas are naturally gluten-free.

What fillings can I use for tacos dorados?

You can use this same process to make tacos dorados filled with shredded chicken, mashed potatoes (Tacos Dorados de Papa are a fan fave), and even refried beans (I love my friend Gemma’s recipe for Tacos Dorados de Frijoles).

How do I prevent my tacos from getting soggy?

To keep tacos dorados crispy, ensure that the filling is not too wet and drain excess moisture. Make sure your oil is hot before frying them and serve immediately after frying. I also use safflower oil for frying.

What are fried tacos called in Mexico?

From my experience, tacos can take on many names in Mexico. Tacos, taquitos, and flautas are just a few names that I’ve heard for crispy tacos.

What does tacos dorados mean?

Tacos dorados translates literally to “golden tacos,” and refers to any form of taco that is fried until crispy. In Mexico, this can come in the form of a tortilla that is stuffed, folded in half, and then fried, or one that is stuffed and rolled up.

LOOKING FOR MORE INSPIRATION?

• Tacos de Barbacoa (Easy Crock Pot Recipe)
• Tacos de Papa (Crispy Potato Tacos)
• Tacos de Huevos a la Mexicana
• How to Build a DIY Breakfast Tostada Bar
• Easy Breakfast Tostadas
• Vegetarian Breakfast Sopes with Sweet Potatoes, Soyrizo, and Beans
• Lola’s Breakfast Molletes with Potatoes and Chorizo
• Sweet Potato Tacos Dorados
• Tacos Dorados de Frijoles

Originally published on January 14, 2021 // Photography + Styling: Cacey McReavy (process shots by Lola)

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