HOW TO MAKE THE BEST TACOS DORADOS AND SALSA | CRUNCHY TACOS

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber and nutrients.

shredded meat

🥗Healthier: lean turkey or chicken

💰Cheaper: ground beef

Lean turkey or chicken is lower in fat.

Cut half of the white onion and place it in a small pot.

Add 2 roma tomatoes, 8 tomatillos, and 2 garlic cloves to the pot.

Add enough water to cover the ingredients and bring to a boil.

Once the tomatillos change color, drain the water and let them cool.

Add the tomatillos, garlic, onion, tomatoes, cilantro, and salt to a blender.

Blend until desired consistency is reached, either smooth or chunky.

Chop the remaining half of the onion, cut the tomato in half and remove the seeds, and mince the remaining garlic clove.

In a small frying pan, heat olive oil over medium-high heat.

Add the chopped onion, tomato, and garlic to the pan and cook for about 3 minutes.

Add the ground beef to the pan, breaking it down as it cooks.

Season the meat with oregano, black pepper, and salt, mixing everything together.

Once the meat changes color, add the tomato sauce and mix well.

Reduce heat to low, add the bay leaf, cover, and let simmer for 10-15 minutes.

After 15 minutes, turn off the heat and remove the meat from the stove.

Warm the corn tortillas in the microwave or on a comal, but do not toast them.

In a large frying pan, heat about 1 cup of canola oil over medium heat.

Prepare the tortillas by placing about 2 tablespoons of meat in the center of each and folding them.

Carefully place the folded tacos in the hot oil, frying until both sides are golden brown.

Remove the tacos from the oil and drain on a kitchen towel to absorb excess oil.

Check for crunchiness by pressing down on the tacos with a spatula; they should feel hard and crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens