Tacos Dorados are made with corn tortillas stuffed with a variety of fillings like: ground meat, potatoes, refried beans, brains and requeson con rajas. The tacos are then threaded on to a ring of string and fried in a large cazo filled with hot lard.
My favorites are the ones filled with requeson con rajas. Requeson is a fresh cheese that can be used in both sweet and savory dishes. If you can't find requeson, you can use ricotta cheese. Just be sure to taste the filling before seasoning with salt.
My Hubby loves his tacos dorados filled with potatoes. So today's recipe includes both kinds.
Tacos Dorados Vegetarianos
- 2 poblano peppers
- 2 medium potatoes, peeled and cut in cubes
- 8 oz. requeson or ricotta cheese
- 10 to 12 roma tomatoes
- 2 dozen corn tortillas
- 1 cup vegetable oil
Place the potatoes in a small saucepan; cover with 1 cup of water. Cook over medium heat until tender.
While the potatoes are cooking, roast the poblano peppers on a comal or griddle until the skin is completely charred.
Also place the tomatoes in a medium saucepan and cover with water. Cook over medium heat until completely cooked.
Drain the water from the potatoes. Season the potatoes with salt and pepper. Mash the potatoes completely. Set aside.
Wrap the roasted poblano peppers in a plastic baggie. Let set for 5 to 10 minutes. (This causes the chilies to sweat, making it much easier to remove the skin.) Remove the skin and seeds from the chilies; chop the chilies.
Stir the chopped chilies into the requeson. Season with salt.
Spoon 2 to 3 tablespoons of the requeson and poblano pepper mixture on half of a warmed corn tortilla.
Fold the tortilla in half and set aside.
Do the same with the mashed potato filling.
Fold in half and set aside.
Puree the cooked tomatoes with 1 cup of the cooking liquid. Pour into a heatproof bowl. Season with salt; set aside.
Heat 1 cup of vegetable oil in a large skillet over high heat. Fry tacos in oil, 3 to 4 at a time, until golden brown on both sides. Place tacos on a plate lined with paper towels to drain any excess oil.
Top with shredded lettuce and spoon sauce over tacos. Serve with Refried Beans and/or Mexican Rice. Enjoy!!!