Tacos Dorado
Ingredients
- 12 corn tortillas ⓘ
- Pitillel Tomato Sauce ⓘ
- 1 (14 ounce) can diced tomatoes ⓘ
- 2 large garlic cloves, minced ⓘ
- 1 small white onion, sliced ⓘ
- 1 jalapeno, thinly sliced ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1/2 teaspoon cumin ⓘ
- Filling ⓘ
- 2 cups mashed potatoes ⓘ
- 1 cup chicken, cooked and shredded ⓘ
- 3/4 cup mozzarella cheese, grated ⓘ
Instructions
- Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
- Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid.
- Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency.
- Combine filling ingredients.
- Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up.
- Place rolled tortillas seam side down on a baking sheet.
- Prepare remaining tortillas.
- Heat 1/2 inch oil in frying pan over medium-high heat.
- Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes.
- Keep prepared tacos in warm oven.
- Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce.
- 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.
Nutrition & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).