When in Baja, you gotta eat allllll the tacos. Right? When we’re not camping in town, we prefer to beach camp, which usually means we’re cooking our own grub. Fortunately, we’ve eaten at enough taco stands in Baja to try a new favorite: Tacos Dorado.
Tacos Dorado literally translates to “golden tacos,” which makes a lot of sense considering these are basically crispy, fried tacos. We first heard of the term at the birrieria stands in San Felipe, where you can order birria tacos regular or fried. In my opinion, the latter makes the tacos more flavorful. And when you can’t make it to Mexico, these tacos are perfect for breakfast, lunch or dinner at home!
While we prefer to fill our tacos dorado with chorizo, you can easily stuff the tortillas with chicken, ground beef, carnitas, or mixed veggies for my vegetarian/vegan friends.
Ingredients
- Corn tortillas
- 9 oz (1 tube) of pork or beef chorizo (we like this brand)
- Cotija cheese
- Optional toppings: chopped cabbage, onions, pico de gallo, salsa
Directions
Heat up your pan on medium. (We prefer to use this cast iron skillet on our JetBoil dual burner.) If chorizo is in a casing, remove and add into the pan. Cook the chorizo until well done.
Once the chorizo is cooked, add 1-2 corn tortillas into the pan. Add a scoop of chorizo and a sprinkle of cotija to each tortilla. Then fold the tortillas in half, and fry for a few minutes on each side until crispy. Add your preferred toppings inside the taco, and enjoy!
