Photograph of the finished Tacos dorados

Mexico · Bánh ngô cuốn chiên nhân khoai chorizo

Tacos dorados

50 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 32
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 1.1 lb
  • Photograph of Oil Oil 4 ¼ cups
  • Photograph of Sour cream Sour cream 1 ⅓ cups
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Lettuce Lettuce 11.3 oz
  • Photograph of Tomatillos Tomatillos 1.3 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Jalapeños Jalapeños 8

Method

  1. 1 Fry the chorizo for 8 minutes, then add the mashed boiled potatoes and stir for 5 minutes until the mixture is dry.
  2. 2 The filling must be completely dry; if the filling is wet, the pastry will burst and oil will seep inside during frying.
  3. 3 Heat the tortillas until soft, then spread the filling and roll them tightly into tubes.
  4. 4 Use toothpicks to secure the rolls, then deep-fry at 175 degrees for 3 minutes until golden brown and crispy.
  5. 5 Boil tomatillo and jalapeño, then blend them into a green sauce and fry the sauce for 5 minutes.
  6. 6 Arrange the bread flat on a lettuce leaf, then drizzle with green dressing, sour cream, and fresh cheese.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray with oil, then steam in a 200-degree hot air oven for 12 minutes, flip at minute 7; arrange the coiled ends facing down.

Start cooking