I've been making tacos this way since I was in college in the 1980s. Instead of brushing with oil and warming the tortillas in the oven, you can just put 2 on a plate in the microwave for 30 seconds, and they become pliable, with no extra oil. Then, put 2 more in the microwave while you fill and fold the 1st 2 tortillas, and they will be ready by the time you're done folding. Rinse and repeat.
That baking soda trick is a good one! It's also what most Chinese restaurants use to make their meats seem so "velvety". I use this trick for just about all my stir fry marinades. Love the tacos ladies!
@@danielw.7705 yeah it needs to marinated in it for at least 15 minutes, the baking soda lowers the pH on the surface of the meat which makes it harder for the proteins to bind up as they cook keeping them tender! Works best with thin cuts, because you have more surface area
I just learned the baking soda trick right before this (for dumpling fillings, which seems partially mechanically comparable). Cool to see crosspollination!
I dont mean to be off topic but does anyone know a method to get back into an Instagram account..? I was dumb lost the password. I love any help you can give me!
@Richard Mathew Thanks for your reply. I found the site on google and Im trying it out atm. Seems to take quite some time so I will reply here later with my results.
Greetings from México. Love everything about this channel. My dream kitchen will definitely have all your winner gadgets. By the way, you can reheat corn tortillas in the microwave. Just stack them with sprinkled water between each one and put them inside a plastic bag or a cotton cloth. They will steam beautifuly and be pliable.
Just a wonderful recipe. Mine had a twist on it. First of all I love that spice mix and have it now in my personal cookbook. I had bought at the store Hard Taco shells which stand up on their own. I used my air fryer today. Warmed up Taco Shells in Air fryer. Then I filled them with meat tomatoes lettuce sour cream Tex Mex cheese AND then 2 tablespoons of fresh Lime Juice into the Taco And on top. Heated them up in my air fryer so cheese could melt. Delicious and I ate three. What stuck out in flavor was the spice mix..the lime juice..The meat. Thank you many times for this winner recipe.
These were a hit! My ex-MIL made the *best* fried tacos. The family had lived in El Paso for years and fried tacos was a dish she learned to prepare that was delicious. She made them upon request for special occasions. I always asked for them for my birthday dinner. But, alas, I divorced and was cut off from the tacos. I've tried to recreating them over the years with poor success. But, this recipe nailed the textures and technique spot on. I changed up the meat seasonings dry blend since I have my own preferred homemade mixture in my pantry but kept every other ingredient the same. I was worried that the meat was too moist and mushy but the frying of the tacos changed the texture to the tender crumbled bits of beef that I remember. I do salt the tacos once they are pulled from the grease and I also lightly salt the fillings once the tacos are assembled. The lettuce and tomatoes demand a touch of salt. 5/5!
These are the closest thing to the tacos my mother made when I was little and I still make today. Only difference is we fry the tortillas first, fill them with meat and cheese, then cook them in the oven. Then we take the leftover tortillas and cut them into pie shaped pieces and fry them in a skillet of oil, place on paper towels to soak up the oil and salt to flavor while still hot. These chips make a great addition and have a more homemade feeling to it them than bagged tortilla chips.
I like your videos Tasty dishes You have good chemistry, work well together, make your videos enjoyable and interesting...you make a good team Thanks for the good tips and info.
This is one of my go to recipes for tacos doradoes, but sometimes I change the fillings to birria de res made in an Instant pot or use rotisserie chicken for the protein. YOu can even put any fillings you want on these tacos.
As a Mexican ( born and raised there) I'm not going to dis these tacos. I'd still eat them. Just want to clarify that a taco is simply a tortilla stuffed with food. Use turkey, chicken, potatoes with chorizo, refried beans. Anything you would like as long as the filling isn't wet. As a tip, the tortillas you use DO matter. Some are very crumbly or burn easily. If you don't have a tortillería near you. Guerrero tortillas which are found in grocery stores are great for frying. Walmart carries this brand. Also tortillas have a thin and thick side, use the thin side to place your filling in, the thicker side should face the hot oil. Have fun!
Guerrero are the best corn tortillas I have tasted and they last a long time stored in the fridge. I'm only one here so I fry them a bit in a cast iron skillet in a bit of oil. Good flavor.
@@solchapeau6343 Google IBC margarita ratios. I'm sure yours are great, but I believe the official recipe is three parts lime juice, four parts triple sec and seven parts tequila. They taste amazing but are super strong!!! Dilute with plenty of ice.
In the late 60's, Jack in the Box put about a 1/4" square sliver of Monterey Jack cheese on the bottom. So good after a couple of 6 packs. We always made our Jack run about 1-2 am after a good party.
A few years back I started making tacos on an electric griddle. Lay down your corn tortillas, cheese them and let it melt, flip them, cheese what is now the inside, add filling, fold and cook as you like. Makes a outside with crispy cooked/burned cheese and as Im getting older and more concerned about fat, I've since avoided the double fry altogether. Great show ladies. 😙
Yup. It's great for helping roasts to brown and can make chicken skin crisp up faster. It's also what makes baked goods brown - baking soda is often used in combination with some acid as leavening (lemon juice most commonly) but often its presence in baked goods is just to aid in browning.
@@obtg Yeah that's what I do - mix a bit in water and rub the outside of the roast. Then I usually let it sit and air dry a bit before salting, peppering and browning. It'll brown much faster and darker after being treated. Also works for stew meat and such.
Used often in dumpling fillings and stir fried Asian meat dishes too. Never seen it used for roasts before. Seems like a very versatile tool. Pretty cool
Is it true that higher elevation changes some things while cooking? I feel like at 5300 feet, I have to add a few minutes to everything. Am I afraid of more heat? I swear, Ill burn it.
Yes they only seem to recommend that brand and it's only available online. I recall bed bath and beyond used to carry the brand but of course their no longer in business
@@danielw.7705 Yes, thanks. It does not get consistently great reviews. The bad reviews are very bad. Don't know if that's a user issue or Oxo quality control.
There I was! Hungry, so I crept into my kitchen and made this but with just canned re-fried beans!.....Chipotle peppers!....some mozzarella cheese....a slice of ham pulled into bits. all with a flour tortilla...BAM! .....Fried it like you did in my pan. OMG! I've made heaven. Thank you so much for this video lesson dear sexy ladies!
HOORAY! I cut onions that way too (quartering them rather than halving them). I never understood why cooking shows always want you to do those awkward horizontal cuts. I feel vindicated.
Pickled jalapeños? Iceberg lettuce? EWWW! Fresh diced jalapeño or serrano, diced red onions, rough chopped cilantro, sliced and salted cherub or sweetie cherry tomatoes, grated cheddar or Jack cheese, real Mexican crema, Cholula, and a squeeze of fresh lime juice.
Yes the translation is golden, but a taco dorados would be a Taquito. The moment I saw them put lechuga on it. I wanted to scream you are a liar at my screen
I've been confused by different names for foods in different parts of Mexico. "Taquitos" could be small tacos, or crispy fried rolled tacos, but those are also called "flautas" sometimes. I've had tacos dorados that were somewhat like this, but I've never seen Mexicans put ground beef in them. (Potato, chicken, shredded beef, etc. ) These are kind of like Taco Bell or Jack in the Box style tacos-only they look like they taste a whole lot better. Dorados is like saying fried-crispy golden brown.
Just stick with what the Mexican's do: A warm but not fried corn tortilla is the best. I would add that if you are interested in real tacos go to Rick Bayless's "Taco Tuesday" video series.
![CAMPปลิ้น | รวม Highlight 2024! PART [1/2]](http://i.ytimg.com/vi/6hnvNnvYloU/mqdefault.jpg)
Loved it! My wife and I watched you ladies back then and are still watching today! Keep up the good work!
Back when?
At least a year ago now apparently...😁
I've been making tacos this way since I was in college in the 1980s. Instead of brushing with oil and warming the tortillas in the oven, you can just put 2 on a plate in the microwave for 30 seconds, and they become pliable, with no extra oil. Then, put 2 more in the microwave while you fill and fold the 1st 2 tortillas, and they will be ready by the time you're done folding. Rinse and repeat.
Delicious! Easy to make, esp with the video; & gobbled up by the entire family. Requested to become part of our regular rotation. Thanks, ATK!
That baking soda trick is a good one! It's also what most Chinese restaurants use to make their meats seem so "velvety". I use this trick for just about all my stir fry marinades.
Love the tacos ladies!
They used the baking soda to brown the meat. How is baking soda used to make meat velvety? Is it marinated in it?
@@danielw.7705 yeah it needs to marinated in it for at least 15 minutes, the baking soda lowers the pH on the surface of the meat which makes it harder for the proteins to bind up as they cook keeping them tender! Works best with thin cuts, because you have more surface area
I just learned the baking soda trick right before this (for dumpling fillings, which seems partially mechanically comparable). Cool to see crosspollination!
@@Passionforfoodrecipes Wouldn't baking soda raise the pH, since it is an alkaloid?
@@firstnamelastname4427 Yes, you have to be very careful with the amounts or you'll wind up with a strange bitter flavor
Just made these for dinner. Hands down the best tacos I've ever had.
I dont mean to be off topic but does anyone know a method to get back into an Instagram account..?
I was dumb lost the password. I love any help you can give me!
@Rocky Brennan Instablaster ;)
@Richard Mathew Thanks for your reply. I found the site on google and Im trying it out atm.
Seems to take quite some time so I will reply here later with my results.
@Richard Mathew it did the trick and I now got access to my account again. I'm so happy!
Thanks so much you saved my account :D
@Rocky Brennan you are welcome :)
Greetings from México. Love everything about this channel. My dream kitchen will definitely have all your winner gadgets.
By the way, you can reheat corn tortillas in the microwave. Just stack them with sprinkled water between each one and put them inside a plastic bag or a cotton cloth. They will steam beautifuly and be pliable.
😍
That's what I was thinking too. But maybe they didn't do that because you're frying it after and the residual water would cause a mess?
Can’t wait to make these! I fry my own shells, but frying them after they’re stuffed is a wonderful idea!
And that's the difference between Mexican tacos and American tacos. You also wouldn't have cheese. Ground beef is rarely used, but is sometimes.
Just a wonderful recipe. Mine had a twist on it. First of all I love that spice mix and have it now in my personal cookbook.
I had bought at the store Hard Taco shells which stand up on their own.
I used my air fryer today.
Warmed up Taco Shells in Air fryer.
Then I filled them with meat tomatoes lettuce sour cream Tex Mex cheese AND then 2 tablespoons of fresh Lime Juice into the Taco
And on top.
Heated them up in my air fryer so cheese could melt.
Delicious and I ate three.
What stuck out in flavor was the spice mix..the lime juice..The meat.
Thank you many times for this winner recipe.
Love you guys! So tasty looking for cooking while being hunkered down. This is my Monday Memorial Day plan for the kids. Thanks again!
These were a hit!
My ex-MIL made the *best* fried tacos. The family had lived in El Paso for years and fried tacos was a dish she learned to prepare that was delicious. She made them upon request for special occasions. I always asked for them for my birthday dinner. But, alas, I divorced and was cut off from the tacos. I've tried to recreating them over the years with poor success. But, this recipe nailed the textures and technique spot on.
I changed up the meat seasonings dry blend since I have my own preferred homemade mixture in my pantry but kept every other ingredient the same. I was worried that the meat was too moist and mushy but the frying of the tacos changed the texture to the tender crumbled bits of beef that I remember. I do salt the tacos once they are pulled from the grease and I also lightly salt the fillings once the tacos are assembled. The lettuce and tomatoes demand a touch of salt.
5/5!
That was too cute. ex-MIL cut you off from the 🌮's... LOL!! 😀 Glad this recipe is so close to hers. I'm giving it a try tonight..
How am I just now getting to see this amazing recipe 2 years later! I am so excited to try this recipe, these tacos look amazing!!!
I made these my Mexican mom and I loved them. This is more Tex Mex than Mex , but who cares ?They were sooooo delicious. We loved the seasoning!
Looks great and sounds amazing, got to try these soon.
One of the best things I’ve ever tasted. Holy crap these are amazing.
Thank you for the baking soda tip, We grow our own beef and it is very lean. Good to know. Also best way to cut an onion. Thank you
These are the closest thing to the tacos my mother made when I was little and I still make today. Only difference is we fry the tortillas first, fill them with meat and cheese, then cook them in the oven. Then we take the leftover tortillas and cut them into pie shaped pieces and fry them in a skillet of oil, place on paper towels to soak up the oil and salt to flavor while still hot. These chips make a great addition and have a more homemade feeling to it them than bagged tortilla chips.
What would I do without THE TEST KITCHEN????? !
My late father-in-law made similar tacos. I made these for my wife today. She cried. Thank you ATK.
I like your videos Tasty dishes You have good chemistry, work well together, make your videos enjoyable and interesting...you make a good team Thanks for the good tips and info.
Ty I learned something new today
those "tacos" remind me of Enchildas Michoacan style in Mexico! ...
They are so cute together AND back in the day. OMG🙏🏾
Weeell, happy 26th thsn Bridgette ans Julia 🥳🥳🥳
For sour cream lovers...pipe the sour cream across the whole thing!
Squirt bottle.
Los mejores tacos dorados, son de papas, y de frijoles. Espero hacer esta receta.
Estoy de acuerdo. Soy de Sonora y aquí son mas comunes los tacos dorados de papa, deliciosos 🙌🏽🤤
Serious Taco John's vibe.
I love the videos but would like access to the recipes. Some of us are struggling. Would like to see the recipes. Thanks
The one with the pony tail has the spices !
yum... excellent ladies. BTW what brand of pan are you using?
This is one of my go to recipes for tacos doradoes, but sometimes I change the fillings to birria de res made in an Instant pot or use rotisserie chicken for the protein. YOu can even put any fillings you want on these tacos.
Never heard of that baking soda trick! These are close to Jack in the Box Tacos! 😂🤪👍
Okay but who, in real life, puts one dollop of sour cream just in the middle? All or none, please!
Noe please!
No thank you.
As a Mexican ( born and raised there) I'm not going to dis these tacos. I'd still eat them. Just want to clarify that a taco is simply a tortilla stuffed with food. Use turkey, chicken, potatoes with chorizo, refried beans. Anything you would like as long as the filling isn't wet.
As a tip, the tortillas you use DO matter. Some are very crumbly or burn easily. If you don't have a tortillería near you. Guerrero tortillas which are found in grocery stores are great for frying. Walmart carries this brand.
Also tortillas have a thin and thick side, use the thin side to place your filling in, the thicker side should face the hot oil.
Have fun!
Thank you
Wait.. what does thin and thick side mean? I'm having trouble picturing what you mean.
Guerrero are the best corn tortillas I have tasted and they last a long time stored in the fridge.
I'm only one here so I fry them a bit in a cast iron skillet in a bit of oil. Good flavor.
I love these! Wife and I just found the crispiest baked fries vid, and now this :O
Wow, looks so good!
Probably the best ATK recipe produced!
Great recipe
love this: can't wait to try these with some homemade margarita (i should share that recipe with y'all!) Oh yeah, love y'all, too!
@@solchapeau6343 Google IBC margarita ratios. I'm sure yours are great, but I believe the official recipe is three parts lime juice, four parts triple sec and seven parts tequila. They taste amazing but are super strong!!! Dilute with plenty of ice.
Reminds me of Jack in the box, been 20 years 😝
About the same for me. An oddly enjoyable taco. I didn't realize they weren't unique to Jack in the Box.
In the late 60's, Jack in the Box put about a 1/4" square sliver of Monterey Jack cheese on the bottom. So good after a couple of 6 packs. We always made our Jack run about 1-2 am after a good party.
They look yummy!
is the paprika in this recipe sweet or smoked? Can't wait to make this!
delicously breakfast !!!!!!!!!!!!!!!!!!!!!!!!!
Could Monterey Jack replace the cheddar as a binder?
Beautiful Ladies, thank you!
I always add some nice firm sliced black olives as a topping. So good.
A few years back I started making tacos on an electric griddle. Lay down your corn tortillas, cheese them and let it melt, flip them, cheese what is now the inside, add filling, fold and cook as you like. Makes a outside with crispy cooked/burned cheese and as Im getting older and more concerned about fat, I've since avoided the double fry altogether. Great show ladies. 😙
Taco Tuesday...no way Jose, Taco Fridays hell ya
Tacos anytime!
I wasn't even close to hungry BEFORE I watched this. (heads to kitchen)
Love these recipe videos. Thanks
The video I need is how to keep aluminum baking sheets that pristine. Mine look crazy even though I'm so careful!
Just replace them every time you cook as TV people do. 😁
"as a kid"... Someone lives under a rock.
Trying tonight!
So good!! Its a keeper! Time consuming but lots of fun to make so time went quickly! I will be making again soon!
Can I use the baking soda trick with other types of protein? Pork? Chicken?
definitely
Yup. It's great for helping roasts to brown and can make chicken skin crisp up faster. It's also what makes baked goods brown - baking soda is often used in combination with some acid as leavening (lemon juice most commonly) but often its presence in baked goods is just to aid in browning.
@@sunspot42 What is the process for a roast & chicken? Do you just rub the outside of the roast or chicken with the baking soda mixture?
@@obtg Yeah that's what I do - mix a bit in water and rub the outside of the roast. Then I usually let it sit and air dry a bit before salting, peppering and browning. It'll brown much faster and darker after being treated. Also works for stew meat and such.
Used often in dumpling fillings and stir fried Asian meat dishes too. Never seen it used for roasts before. Seems like a very versatile tool. Pretty cool
Can the same cooking method be used for flour tortillas?
love the blast from the past video clip!
Nice
🌮🌶️🍅] America's Test Kitchen [
" Thanks for sharing this recipe with your viewers, lovely ladies ! "
Is it true that higher elevation changes some things while cooking?
I feel like at 5300 feet, I have to add a few minutes to everything. Am I afraid of more heat? I swear, Ill burn it.
What's the non-stick pan used here? looks different that the T-Fal they used to prefer
Could it be the Oxo they have been recommending?
XDmDx yes
Yes they only seem to recommend that brand and it's only available online. I recall bed bath and beyond used to carry the brand but of course their no longer in business
@@danielw.7705 Yes, thanks. It does not get consistently great reviews. The bad reviews are very bad. Don't know if that's a user issue or Oxo quality control.
You guys are the bomb!!😉... can't wait to try these tacos out .
Yes please!
There I was! Hungry, so I crept into my kitchen and made this but with just canned re-fried beans!.....Chipotle peppers!....some mozzarella cheese....a slice of ham pulled into bits. all with a flour tortilla...BAM! .....Fried it like you did in my pan. OMG! I've made heaven. Thank you so much for this video lesson dear sexy ladies!
Sweet! 😋
Thanks ladies, Love love love 📮
Much easier way to eat them lay the number of tacos person. 4 or 5. On a plate the all your topings. On top and enjoy
Love this
Gourmet Taco Bell!
Would be nice if you posted a recipe to go along with your videos that you didn't have to pay to read.
How about explaining the difference in altitude relating to cooking and baking times?
🤪so having 🌮 tonight
You two haven't changed hardly at all. :D
You ladies are still beautiful :)
Thank you, Jack in the Box.
yumm
HOORAY! I cut onions that way too (quartering them rather than halving them). I never understood why cooking shows always want you to do those awkward horizontal cuts. I feel vindicated.
The comino is too much, but it's a good base this recipe.
" How many tacos would you like?" ....
"Yes" lol 😁
We put toothpicks three toothpicks for taco
🥰❤️❤️❤️❤️❤️
We mexicans don't use any powers only fresh garlic onions.
Yummy
They were so cute then, and still are now! Lol
"I'll see YOU later."
U want a little cream in your taco😏
One thing I never hear anybody mention is the fact that some chili powders have salt in them I like using one that has no salt in it
This is a repeat episode. I've seen those fried tacos before. Definitely seen this one before....and NUMMY!
This is what we are hoping Taco Bell will taste like and are disappointed. Every. Single. Time.
I think Taco Bell has a good hold on this type of taco.
Taco Bell is not even real food! Hate that place!
Pickled jalapeños? Iceberg lettuce? EWWW! Fresh diced jalapeño or serrano, diced red onions, rough chopped cilantro, sliced and salted cherub or sweetie cherry tomatoes, grated cheddar or Jack cheese, real Mexican crema, Cholula, and a squeeze of fresh lime juice.
Dang, ya gals are like vampires that never age...
Man them is some big super sized babes!
BMI bike
I wonder how long this took from a coold pan and oven to dishes dun ?
Burnt tortillas
“Dorados??” 😳🙄😱🤯
It means golden in Spanish.
Yes the translation is golden, but a taco dorados would be a Taquito. The moment I saw them put lechuga on it. I wanted to scream you are a liar at my screen
Dorado literally translates to golden but means "fried crispy."
@@solchapeau6343: Taquito means rolled. If you add a 2nd tortilla then it becomes flautas
I've been confused by different names for foods in different parts of Mexico. "Taquitos" could be small tacos, or crispy fried rolled tacos, but those are also called "flautas" sometimes. I've had tacos dorados that were somewhat like this, but I've never seen Mexicans put ground beef in them. (Potato, chicken, shredded beef, etc. ) These are kind of like Taco Bell or Jack in the Box style tacos-only they look like they taste a whole lot better. Dorados is like saying fried-crispy golden brown.
Just stick with what the Mexican's do: A warm but not fried corn tortilla is the best. I would add that if you are interested in real tacos go to Rick Bayless's "Taco Tuesday" video series.
Basically it's an alkali. We see what you did there.
This is the quick recipe?
👍😋
Didn't Taco Bell have these? I think they were called Dorados Locos Tacos.
Doritos, as in the brand of chips that were used as a taco shell, is unrelated to Dorados, which translates to “golden”
@@tranbryant who was the actor who played the joker recently? Oh right, it was Joaking Phoenix.
Moshimoshi y'all.
Do you have a coleslaw?
I had Taco Bell for lunch today 🌮🌮🌮