RECIPE: Oven-fried potato and cheese Tacos Dorados
While exploring the taco scene in Los Angeles, we learned just how wide of a world filled tortillas could be.
Corn tortillas filled with stingray. Hard-shell tacos shaped like baskets. Middle Eastern-influenced tacos Árabes with meat cooked on a spit with onion, Oaxacan cheese, avocado and chili salsa.
Particularly memorable were the flautas, deep-fried flute-shaped tacos with lamb, chicken, chorizo or potato that are also called tacos dorados (which means golden). Crunchy and satisfying, the flautas came topped with salsa roja, guacamole and cotija cheese.
For weeknights, however, we typically avoid the mess of deep-frying. So for this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we…
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