This post may feature affiliate links. Please read our disclosure policy.
Enjoy these tacos dorados de papa full of garlicky mashed potatoes, creamy vegan queso, and crispy corn tortillas. Top them off with spicy salsa, shredded lettuce, radishes, onions, and more queso for a delicious meal the whole family will love!
Table of Contents
Who doesn’t love tacos? Tacos dorados are simple to make, great for pretty much any occasion, and fully customizable to ensure you get the exact taco fix you’re looking for.
What are tacos dorados de papa?
Tacos dorados (or golden tacos) are exactly what they sound like — crispy, golden-brown tacos. You may know tacos dorados by other names like taquitos, rolled tacos, or flautas.
There is a lot of variation in preparation, toppings, and overall presentation, but the crunch factor is very similar. Like most recipes, the differences depend on which state, city, or restaurant you’re in.
Tacos dorados can be stuffed with all sorts of fillings like tinga, beef, or vegetables. One of the more common vegan-friendly fillings in tacos dorados are potatoes (papas).
Once the tacos are filled, they’re folded over to make half-moons and fried until crispy. Serve them with garnishes like onions, lettuce, radishes, queso fresco, crema, and lots of salsa for an extra delicious meal.
Are tacos dorados de papa vegan?
Most traditional tacos dorados recipes can be made vegan — especially tacos dorados de papa. Just skip the cheese, butter, or chicken stock powder that can sometimes be found in the mashed potato filling.
Instead, add in dairy-free queso, vegan butter (or oil), and vegetable stock powder if you’d like to make a vegan (and gluten-free) version.
Mexican cuisine has been influenced in many ways — by different cultures, time periods, and food availability. It’s seemingly in a constant state of evolution.
Take the taco for instance. There are many stories as to where the term “taco” came from, but one you might find interesting is the silver miners theory.
Apparently, tacos used to be pretty inedible! In the 1800s, silver miners in Mexico knew “tacos” as pieces of paper wrapped around gun powder. They would use them for excavating the ore (definitely not what this recipe is for!).
Long before Taco Bell’s hard-shell taco, there is evidence of people in Mexico beginning to make crispy taco recipes. Eventually, this tasty tradition was brought north of the border and is now a food (not an explosive) enjoyed by people all over the world.
Serve tacos dorados de papa right after frying them for an extra hot and crispy meal. You can top them with all sorts of vegetables (like pickled onions or jalapeños), salsas (like salsa taquera), vegan cheese, and more.
Although we provide a base of options in this recipe, tacos dorados can be made with many different fillings, garnishes, and sauces.
Do you have any favorites when it comes to tacos dorados? Let us know in the comments below!
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: no tacos dorados de papa are complete without a batch of soft and tender corn tortillas. Don’t skip out on trying to make them from scratch! It makes such a difference in both the taste and texture.
Health: corn tortillas are such a healthy food because of their fiber and magnesium content — both of which are important for the heart. Magnesium also plays a vital role in the functioning of our brain and muscles.
Taste: creamy, soft, and garlicky mashed potatoes make the best tacos dorados filling. Not only do they taste delicious, but their starchy nature helps keep the taco closed while frying. You can use yellow or white varieties — whatever is available near you.
Health: potatoes are jam-packed with vitamins and minerals! In one single potato, there are whopping doses of vitamin B6, potassium, manganese, and folate (and that’s just scratching the surface). Seriously, these babies are packed to the brim with nutrients.
Vegan queso fresco
Taste: the perfect addition to a mashed potato filling is the smooth, slightly tangy, and creamy pairing of vegan queso fresco. It’s easy to make, and it’s so tasty you won’t miss the real thing one bit!
Health: by switching to a nut-based cheese, you can eliminate many health risks associated with dairy-based cheese. For instance, you don’t have to worry about the long-term effects of saturated fat and cholesterol on your heart since cashews are filled with healthy unsaturated fats!
Taste: maybe we’re biased, but topping your tacos dorados de papa with a spicy, tangy, and herbaceous salsa verde is absolutely necessary. We usually make a little extra to go with our other meals for the rest of the week.
Health: if you don’t know much about tomatillos, that’s okay. We’re here to let you know they’re full of nutrients like fiber. Fiber is essential to help our bodies with digestion, and it can eliminate disorders like constipation, gas, bloating, and cramping.
If you have questions about this tacos dorados de papa recipe, don’t forget to check out our FAQ section at the bottom of this post.
Step 1: bring a pot of salted water to boil, then add in the potatoes. Cook until they’re soft. Drain and peel the potatoes when they are cool enough to handle.
Step 2: add them back to the pot or a bowl, then mix in garlic powder and a little salt. Mash until smooth and combined. You can add in other seasonings here if you’d like.
Step 3: boil the tomatillos, serrano chiles, and onions together for about 10-12 minutes, or until the tomatillos turn slightly darker. Blend the drained veggies along with garlic, cilantro, and salt to your preferred texture.
Step 4: heat some olive oil in the same pot over medium-low and slowly pour the salsa back in. Simmer for another 10 minutes, or until slightly thickened.
Step 5: if your corn tortillas are cold, quickly heat them in a skillet and keep them warm in a tea towel. Add a scoop of potatoes to the center and spread it out, then add some queso fresco on top.
Step 6: fold the tortilla in half and squeeze around the edges gently to enclose the fillings. In the meantime, heat some oil in a large skillet over medium. Fry the tacos on each side until golden brown.
Note: press down on the tacos while they are cooking with a spatula so the fillings stay in place.
Step 7: serve your potato tacos with salsa, shredded lettuce, radishes, onions, more queso fresco, crema, etc. Happy eating!
There’s nothing better than waking up knowing you have leftover tacos dorados. Follow these storage tips so you can enjoy their flavors even longer.
You can get around 4-5 days out of your tacos dorados in the fridge. For optimal flavor preservation, use airtight glass containers.
Once these crispy tacos have cooled to room temperature, transfer them to a freezer-safe bag where they’ll last up to 3 months.
The best way to reheat your potato tacos is by frying them again over medium for about 1-2 minutes until crispy (a bit longer if they are frozen).
Alternatively, you can bake them at 350 degrees F until they warm up again. They won’t crisp up as nicely, but less oil is needed.
💭 Tips & variations
We’d like to share some tips and variations we learned while making this tacos dorados recipe:
- Don’t overfill. You don’t want your fillings falling out while the tacos are frying. Make sure the potato mixture doesn’t go right to the edges.
- Use an oil thermometer. To reduce the chances of burning your potato tacos, you can use an oil thermometer.
- Switch up the salsa. You’ll can also find tacos dorados made with salsa roja or served with a side of consomé. Try different recipes out to see what you prefer.
- Change up the fillings. You don’t have to use potatoes and cheese. Try filling these crispy tacos with vegan chorizo, jackfruit carnitas, or vegan tinga!
🍴 Tasting notes
These potato tacos are the perfect recipe to make when you need a budget-friendly dinner. They’re:
If you try this tacos dorados recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Tacos Dorados de Papa
- Stock pot
- Potato masher
- Chef knife and cutting board
- Deep saucepan for frying
- 3 white or yellow potatoes ($0.63)
- 2 teaspoons garlic powder ($0.02)
- Salt to taste ($0.01)
- ¼ cup vegan queso fresco ($1.40)
- 1 pound tomatillos ($0.45)
- ½ white onion ($0.12)
- 3-4 cloves garlic ($0.12)
- 2-3 serranos or green habaneros ($0.04)
- ¼ cup cilantro ($0.07)
- 16 corn tortillas ($0.32)
- Vegetable oil for frying
- Queso fresco
- Bring a large pot of salted water to boil, then add in the potatoes. Cook for 20 minutes, or until very soft. Drain the water, then peel the potatoes when they are cool enough to handle.
- Add them back to the pot or a bowl, then mix in garlic powder and salt to taste. Mash until smooth and combined.
- Add the tomatillos, serrano chiles, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos turn slightly darker.
- De-stem the chiles and add all drained veggies along with garlic, cilantro, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
- Heat 1 tablespoon olive oil in the same pot over medium-low and slowly pour the salsa back in. Simmer for another 10 minutes to deepen the flavor.
- If your corn tortillas are cold, quickly heat them in a skillet and keep them warm in a tea towel. Add a scoop of potatoes to the center and spread it out leaving a bit of room at the edges, then add some queso fresco on top.
- Fold the tortilla in half and squeeze around the edges gently to enclose the fillings.
- Heat about 1-2 inches of neutral vegetable oil in a large skillet over medium. Fry the tacos on each side until golden brown, about 2-3 minutes.
- Transfer the cooked tacos to a paper towel-lined plate. Note: press down on the tacos while they are cooking with a spatula so the fillings stay in place.
- Serve your tacos with salsa, shredded lettuce, radishes, onions, more queso fresco, cashew crema, etc. Happy eating!
- If you’d prefer not to fry the tacos, try baking them or using an air fryer! See the FAQs for more details.
- Optional ingredients are not reflected in the price or calories of our recipes (calories also don’t include the frying oil).
- Nutritional information is a rough estimate.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
♻️ Similar recipes
For more incredibly flavorful and delicious dishes, check out our:
- Enchiladas potosinas for a unique spin on enchiladas that includes chile-infused masa and a queso and salsa filling.
- Quesabirria tacos if meaty oyster mushrooms, creamy cheese, and savoury broth sounds like your thing.
- Mulitas for jackfruit carnitas, creamy guacamole and spicy pico de gallo squished between two corn tortillas.
- Molotes poblanos to try a crispy masa and flour exterior wrapped around smoky poblano peppers and melty vegan cheese.
Because of the nature of tacos dorados (crispy tacos), making them without oil will result in a very different texture. If you’d prefer a lower calorie meal, lightly brush each side with olive oil and bake them at 425 degrees F for 15-20 minutes. You can also try making them in an air fryer!
Yes, you can definitely roll your tacos. There are differences based on region, chef, and style, but many people roll their tacos dorados.
Yes, these tacos dorados de papa are gluten-free. Just ensure you check any additional ingredients you’re adding to this recipe.