While exploring the taco scene in Los Angeles, we discovered the incredible variety of tortilla creations. From corn tortillas filled with stingray to hard-shell tacos shaped like baskets, there was no shortage of creativity.
One standout was the flautas, also known as tacos dorados. These deep-fried flute-shaped tacos came filled with lamb, chicken, chorizo, or potato, and were topped with salsa roja, guacamole, and cotija cheese. They were crunchy and delicious, but we wanted to find a way to make them without the mess of deep-frying.
In our book “Cook What You Have,” we share a recipe for oven-fried potato and cheese tacos dorados. By swapping deep-frying for baking, we were able to achieve a crispy texture without the hassle. We kept the filling simple, using mashed potatoes and shredded cheese, but added flavor with canned chipotle chilies and pickled jalapeños.
To make these tacos, simply spoon the filling over one half of a flour tortilla, fold it over, and bake on a greased baking sheet at 475°F. The result is golden and crispy tacos with all the flavor of Los Angeles, perfect for a weeknight meal.
Here’s the recipe:
Oven-fried potato and cheese Tacos Dorados
Start to finish: 55 minutes (40 minutes active)
Servings: 4
Ingredients:
- 5 tablespoons grapeseed or other neutral oil, divided
- 1½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
- ½ cup lightly packed fresh cilantro, chopped, plus cilantro leaves to serve
- 4 scallions, thinly sliced
- 1 to 2 tablespoons pickled jalapeños, chopped, plus 1 tablespoon brine
- 1 chipotle chili in adobo, minced, plus 1 tablespoon adobo sauce
- Kosher salt and ground black pepper
- Eight 6-inch flour tortillas
- 8 ounces cheddar or Monterey jack cheese, shredded (2 cups)
- Shredded iceberg lettuce, to serve
Directions:
- Heat the oven to 475°F with a rack in the middle position. Grease a rimmed baking sheet with 3 tablespoons oil.
- In a nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the potatoes and cook until well browned and tender.
- Remove the pan from the heat and lightly mash the potatoes. Stir in cilantro, scallions, pickled jalapeños, chipotle, adobo sauce, salt, and pepper.
- Divide the potato filling among the tortillas and sprinkle with cheese. Fold the tortillas in half and arrange on the baking sheet.
- Bake until the tacos begin to brown and crisp, then flip each taco and continue baking until browned on the other side.
- Transfer the tacos to a wire rack and cool for a few minutes. Serve topped with lettuce and cilantro leaves.
Optional garnish: Diced avocado, sour cream, salsa, hot sauce, or a combination
Enjoy these delicious oven-fried potato and cheese tacos dorados, inspired by the innovative tortilla scene in Los Angeles!
Unique Perspective: Los Angeles’ vibrant food scene is not limited to gourmet restaurants or trendy establishments. The city’s innovative tortilla scene showcases the diverse flavors and cultural influences that make it truly unique. By combining traditional Mexican cuisine with modern twists, chefs and home cooks alike are pushing the boundaries of what can be done with a simple tortilla. The oven-fried potato and cheese tacos dorados mentioned in this article are a testament to this creativity, proving that you don’t need to deep-fry to achieve delicious results. So next time you’re craving tacos, consider experimenting with different fillings and cooking methods to create your own innovative tortilla creation.
