Mexican · main

Crispy Beef Tacos Dorados

Crispy Beef Tacos Dorados reads sourness 5.4, citrus 5.3 and umami 4.2 on Palate's 0–10 flavor X-ray — a Mexican main, about 22 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 4.3 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 4.0 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Sourness 5.4 · Citrus 5.3 · Umami 4.2 · Salinity 3.8 · Richness 3.7 · Allium 3.5 · Sweetness 3.4 · Herbaceous 3.3 · Fruity 3.1 · Heat 2.4 · Funk & Ferment 2.2 · Earthy 2.1 · Warm Spice 1.8 · Bitterness 1.3 · Nutty 1.2 · Floral 0.9

What's in it (16)

• italian-style diced tomatoes — 411 g
• jalapeno — 100 g
• salt — 5 g
• sour cream — 118 g
• lime — 65 g
• vegetable oil — 435 g
• white onion — 110 g
• garlic — 9 g
• extra-lean ground beef — 454 g
• tomato paste — 15 g
• cumin — 10 g
• chili powder — 5 g
• corn tortillas — 1200 g
• cotija cheese — 57 g
• cilantro — 15 g
• shredded romaine lettuce — 237 g

Time & effort: about 22 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 218.7 kcal, 8.2 g protein, 6.5 g fat, 33.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. Make the salsa: in a blender or food processor, combine the fire-roasted tomatoes, jalapeno, and a pinch of salt; pulse 5-6 times until chunky-smooth. Pour into a serving bowl and set aside.
2. Make the crema: in a small bowl, whisk the sour cream with the lime juice and a pinch of salt until smooth and pourable, thinning with 1-2 teaspoons of water if needed. Set aside.
3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 3-4 minutes, then add the garlic and cook until fragrant, 30 seconds.
4. Add the ground beef to the skillet, breaking it up with a spoon, and cook until no longer pink and beginning to brown, 5-6 minutes. Drain off any excess fat.
5. Stir in the tomato paste, cumin, chili powder, and remaining salt; cook, stirring, until the paste darkens slightly and coats the meat, 1-2 minutes. Remove from heat and let the filling cool for 5 minutes so it won't steam the tortillas when rolled.
6. Warm the tortillas one at a time in a dry skillet over medium heat, 15-20 seconds per side, until soft and pliable; this keeps them from cracking when rolled.
7. Spoon 2-3 tablespoons of the beef filling onto the lower third of each tortilla.
8. Roll each tortilla tightly into a cylinder and secure the seam with a toothpick.
9. Pour the remaining oil into the skillet to reach about 1/2-inch depth and heat over medium-high heat to 350 F. Working in batches of 4-5, fry the rolled tacos seam-side down until deeply golden and crisp on the bottom, 2-3 minutes, then turn and fry the remaining sides until crisp all over, 2-3 minutes more.
10. Transfer the fried tacos to a wire rack to drain (not paper towels, which trap steam and soften the crust); remove the toothpicks.
11. Arrange the tacos standing upright on a platter over a bed of shredded lettuce. Drizzle with the crema, spoon the salsa alongside for dunking, and scatter the cotija and cilantro over the top.

Dishes with a similar flavor shape

• Chicken Enchiladas Verde — Mexican
• Huevos Rancheros with Black Beans — Mexican
• Spaghetti Aglio e Olio with Roasted Broccolini — Italian
• Refried Bean and Cheese Enchiladas — Mexican
• Greek White Bean and Spinach Skillet — Greek

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.