Tacos Dorados Sinaloa Style (Crispy Potato Tacos with Caldillo)
These tacos dorados Sinaloa style are one of my favorite recipes from my grandmother's family. Crispy fried potato tacos served with shredded lettuce, cucumbers, radishes, pickled red onions, and bathed in a warm tomato cilantro caldillo. They are the kind of tacos we used to make for weekends and celebrations, and they are just as special every time. The magic is at the bottom of the plate, where the caldillo, vegetables, and crispy tortilla all come together.
4 People
Calories: 504kcal
Ingredients
For the potato filling
- 1 lb 450 g potatoes (Russet or Yukon Gold), peeled and quartered
- Salt to taste
For the tacos
- 12 corn tortillas 100% corn, no wheat flour
- 4 to 6 cups avocado oil safflower oil, or your favorite frying oil
For the caldillo
- 4 large Roma tomatoes about 1 lb (450 g)
- 1/4 large white onion
- 1 garlic clove
- 10 fresh cilantro sprigs
- 1/2 to 1 tablespoon dried Mexican oregano
- 1 cup water
- Salt to taste
For serving
- Pickled red onions
- 4 to 6 cups thinly shredded iceberg lettuce
- 2 cucumbers thinly sliced
- 4 to 6 radishes thinly sliced
Instructions
Make the potato filling
- Add the potatoes to a pot of salted water. Make sure the water covers them completely.
- Boil over medium high heat until the potatoes are completely soft, about 20 to 25 minutes.
- Drain the potatoes and mash with a potato masher and a good pinch of salt. Taste and adjust seasoning. Set aside to cool slightly.
Make the caldillo
- Place the tomatoes, onion, garlic, cilantro, and oregano in a saucepan with 1 cup of water. Cover and cook over medium high heat for 10 to 15 minutes until everything is fully soft and cooked through.
- Blend with a blender or immersion blender until smooth. Add a large pinch of salt, taste, and adjust seasoning if needed. Keep warm.
Assemble and fry the tacos
- Heat the corn tortillas on a comal or griddle until soft and pliable, about 2 to 3 minutes. You can also microwave them wrapped in a damp towel for about a minute.
- Place about 1 tablespoon of mashed potato along the full length of each tortilla. The filling should be thin but cover the tortilla from side to side. Fold in half and secure with a toothpick or bamboo skewer.
- Heat the oil in a large heavy pot to 350°F (175°C). Use a kitchen thermometer to check the temperature.
- Fry the tacos 2 to 3 at a time until deeply golden brown, about 2 to 3 minutes on each side. Do not overcrowd the pot.
- Remove and drain on a baking sheet lined with paper towels.
Serve
- Place 3 tacos in each bowl. Carefully remove the toothpicks and gently open the tacos without breaking them.
- Fill each taco with shredded lettuce, sliced cucumbers, sliced radishes, and pickled red onions.
- Ladle the warm caldillo generously over everything. Serve immediately.
Notes
- Do not overfill the tacos. One tablespoon of potato spread across the full length of the tortilla is enough. Overfilling causes them to burst open in the oil.
- Make sure the oil is at 350°F before frying. If the oil is not hot enough, the tacos absorb too much oil and turn greasy. If too hot, they burn before cooking through. A thermometer is essential.
- Warm the tortillas before filling. Cold tortillas crack when you fold them. They need to be soft and pliable.
- The caldillo can be made ahead. It keeps in the fridge for 3 to 4 days. Just reheat before serving.
- The potato filling can also be prepped ahead. Store in the fridge for up to 2 days.
- These tacos are best eaten right away. They get soggy over time, especially with the caldillo. But that broth at the bottom of the plate where everything comes together is where the true magic of this dish lives.
- Use 100% corn tortillas. Flour tortillas will not work. Avoid extra thin tortillas because they will break when folding.
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 95g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Sodium: 693mg | Potassium: 1999mg | Fiber: 14g | Sugar: 21g | Vitamin A: 4176IU | Vitamin C: 66mg | Calcium: 251mg | Iron: 7mg