Crispy Potato and Cheese Tacos (Tacos Dorados de Papa con Queso)

Delicious crispy potato and cheese tacos. Soft and fluffy on the inside, browned and crunchy on the outside.

Jump to:

• Are flautas, taquitos and tacos dorados the same thing or are they different?
• How do I keep my tortillas from cracking during the rolling for the crispy tacos?
• Step by step process
• Potato and Cheese Tacos (Tacos Dorados de Papa con Queso) Recipe

Are flautas, taquitos and tacos dorados the same thing or are they different?

So yes and no. So, first, they are all made with corn tortillas. You could use flour, but it’s not as common. Flautas are made from bigger tortillas and are less stuffed. They are long and skinny. Taquitos basically translates to small taco, most times they are fried and made of a regular or small size tortilla with less filling. Taco dorados are just that, a fried taco. It’s a regular size corn tortilla with filling, rolled and fried. Pure delicousness!

How do I keep my tortillas from cracking during the rolling for the crispy tacos?

Tortillas don’t roll well if they aren’t warmed up first. If you have a comal or a griddle, you can warm them up in the microwave for a few seconds, just enough to make them pliable. If you don’t have a microwave or griddle/comale you can also wrap them in foil and warm them up in your oven at 350 for a few minutes. That’s a lot of extra work though. Lastly, if you’re brave enough, you can warm them up directly on the burners of your stove, if you have no other option. Turn your burner onto low, place your tortilla on top and after a few seconds flip, few seconds and take off. You just need it to be warm, not charred.

Step by step process

1. To a pot add your potatoes and fill with water to cover and boil until fork tender
2. Lightly mash your potatoes or put them through a ricer with salt and pepper to taste
3. Shred your cheese on a grater
4. Mix the cheese with the potatoes. Don’t worry if they start looking gummy, that way they don’t fall out of the tortilla when you’re frying it.

5. In another pan, heat up enough oil so that it’s ¼ inch up the pan
6. Warm your tortillas on a flat griddle or 30 seconds in the microwave to make them pliable. If you don’t heat them up you will not be able to roll them. They will most likely break. 
7. Heat your oil to about 350 degrees or until the end of a wooden spoon starts to bubble.
8. While your oil heats up, fill the tortillas just shy of ¼ cup filling with the filling not exactly in the center just slightly off.
9. Roll the tortilla over the filling and place seam side down on a cookie sheet or large plate.

10. Continue to roll all of your tacos and they are all finished
11. Once your oil has come up to the right temperature, place your taquitos in the pan very carefully, seem side down and away from you with some tongs if possible.
12. Fry on each side for approx 1 minute on each side
13. Place them standing up in a colander lined with a paper towel over a bowl to catch any oil that might drip out while they rest.
14. Serve them topped with finely shredded lettuce, diced tomatoes, sour cream, and some delicious green or red salsa.

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