Tacos Dorados de Carne Molida y Papa (Crispy Ground Beef and Potato Tacos) are a Mexican dish made with corn tortillas filled with seasoned ground beef and mashed potatoes, then fried until golden and crispy.
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They are commonly served topped with lettuce, crema, salsa, and queso fresco.
This Tacos Dorados de Carne Molida y Papa recipe uses mashed potatoes and ground beef.
It makes crispy tacos that are easy to prepare, budget-friendly, and perfect for everyday meals.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Potatoes: Provide structure and body to help the filling hold together during frying.
- Ground beef: Adds protein and savory flavor to balance the potatoes.
- Corn tortillas: Form the shell and crisp up when fried.
- Onion: Adds sweetness and depth to the meat.
- Garlic: Enhances flavor and aroma.
- Knorr granulated beef bouillon (or kosher salt): Seasons the filling and boosts savory flavor.
- Dried oregano: Adds classic Mexican flavor to the meat.
- Vegetable oil: Used for frying, so the tacos become golden and crispy.
How to Make
Tacos Dorados de Carne Molida y Papa
Note: Full instructions are provided in the recipe card below.
- Peel the potatoes, cut them into large chunks, and place them in a medium saucepan. Cover with about 1 inch of cold water, season well with salt, and bring to a boil over medium-high heat. Cook until fork-tender, about 15 minutes, then drain and transfer to a large bowl. Mash lightly using a potato masher and set aside.
- Heat oil in a large nonstick pan. Add the onion and cook, stirring occasionally, until softened, about 4 to 6 minutes. Add the garlic and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
- Add the ground beef and cook. When the meat is halfway cooked, season with beef bouillon (or salt) and dried oregano (rub the oregano between your fingers before adding). Continue cooking, breaking up the meat into very small pieces until fully cooked. Turn off the heat and let it cool slightly.
- Add the cooked beef to the mashed potatoes and mix well until fully integrated.
- Heat the tortillas on a skillet or in the microwave until hot and pliable. Keep them covered with a cloth to keep them warm.
- Divide the potato-meat mixture down the center of each tortilla, roll them up, and set aside seam-side down. If needed, secure with a toothpick and remove before serving.
- Add about ½ inch of oil to a large cast-iron skillet or heavy-bottomed pan and heat over medium-high until shimmering. Line a sheet pan with paper towels and place a cooling rack on top.
- Fry the tacos seam-side down in batches until golden and crisp, about 2 minutes per side. Transfer to a rack to drain, then season lightly with salt. Keep warm in a 200°F oven if needed.
- To serve, top with shredded lettuce, chopped tomatoes, sour cream, and drizzle with salsa if desired.
Hint: Fry the tacos seam-side down first so they stay closed and get evenly crispy.
Storage, Make Ahead, & Freezing
Storage: Store leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to keep them crispy.
Make Ahead: Prepare the potato and beef filling up to 24 hours in advance and refrigerate until ready to assemble and fry.
Freezing: Not recommended.
Camila's Tips & Variations
- Tortillas break: Keep them hot before filling so they stay flexible.
- Tacos open while frying: Fry seam-side down first to seal them.
- Too greasy: Make sure the oil is hot before adding the tacos.
- Not crispy: Do not overcrowd the pan; fry in small batches.
Frequently Asked Questions
Why do my tacos dorados open while frying?
The tortillas are not sealed → Secure with a toothpick or fry seam-side down first.
Why are my tacos dorados greasy?
The oil is not hot enough → Heat the oil properly before frying.
How do I keep tacos dorados crispy?
Steam makes them soft → Reheat in a skillet or oven, not the microwave.
Why do my tortillas break when rolling?
They are too cold → Heat them before filling so they stay flexible.
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Recipe
Tacos Dorados de Carne Molida y Papa
Equipment
- Medium saucepan (for potatoes)
- Large skillet or frying pan
- Kitchen tongs or fork
- Paper towels or cooling rack
Ingredients
- 600 g (about 4) boiling Potatoes
- ½ kg 90/10 ground beef
- 1 small onion , finely chopped
- 3 medium garlic cloves , finely chopped
- 1 teaspoon dried oregano
- 1-½ tablespoon olive oil or vegetable oil
- 1 teaspoon Knorr granulated beef bouillon or kosher salt
- 18 Corn tortillas , warm
- Canola oil, for frying
For serving
- Salsa Roja
- Diced tomato
- Lettuce
- Sour cream or Mexican crema
Instructions
- Peel the potatoes, cut them into large chunks, and place them in a medium saucepan.
- Cover with about 1 inch of cold water, season well with salt, and bring to a boil over medium-high heat.
- Cook until fork-tender, about 15 minutes, then drain and transfer to a large bowl. Mash lightly using a potato masher and set aside.
- Heat oil in a large nonstick pan. Add the onion and cook, stirring occasionally, until softened, about 4 to 6 minutes. Add the garlic and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
- Add the ground beef and cook. When the meat is halfway cooked, season with beef bouillon (or salt) and dried oregano (rub the oregano between your fingers before adding).
- Continue cooking, breaking up the meat into very small pieces until fully cooked. Turn off the heat and let it cool slightly.
- Add the cooked beef to the mashed potatoes and mix well until fully integrated.
- Heat the tortillas on a skillet or in the microwave until hot and pliable. Keep them covered with a cloth to keep them warm.
- Divide the potato-meat mixture down the center of each tortilla, roll them up, and set aside seam-side down. If needed, secure with a toothpick and remove before serving.
- Add about ½ inch of oil to a large cast-iron skillet or heavy-bottomed pan and heat over medium-high until shimmering. Line a sheet pan with paper towels and place a cooling rack on top.
- Fry the tacos seam-side down in batches until golden and crisp, about 2 minutes per side. Transfer to a rack to drain, then season lightly with salt. Keep warm in a 200°F oven if needed.
- To serve, top with shredded lettuce, chopped tomatoes, sour cream, and drizzle with salsa if desired.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
