Tacos Dorado

READY IN: 45mins
Recipe by CrystalB

I got this recipe from a local magazine called Flavours. I could eat a whole lot of these in one sitting! Prep time does not include time for cooking chicken or mashed potatoes.

Top Review by Kevin Young

These were good. Maybe a bit bland for me but then I've burned alot of my taste buds on spicy food. My wife and I said almost at the same time that what it needed was a bit of fresh cilantro added to the filling. I'm sure we'll try that next time, and of course I'll add some extra jalapeno to mine and I think that will really put it over the top for me. Thank you for a good recipe.

Ingredients Nutrition


  1. Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
  2. Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid.
  3. Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency.
  4. Combine filling ingredients.
  5. Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up.
  6. Place rolled tortillas seam side down on a baking sheet.
  7. Prepare remaining tortillas.
  8. Heat 1/2 inch oil in frying pan over medium-high heat.
  9. Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes.
  10. Keep prepared tacos in warm oven.
  11. Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce.
  12. Note: For extra spice and a smokier flavour, I add one chipotle pepper in adobo sauce to the tomato sauce, in place of the jalapeno pepper.

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