You know what is amazing? When you go to your Kindergartener’s parent teacher conference and then your child takes you over to the corner of the classroom and has you do a word game that involves guessing. It floats. It’s big. It hold things.
A boat? Noooooo “SHIP!?” (and I said that really loudly) and then all of the other kids and the parents in the classroom turn around including yours because they all thought I yelled SH*T. And then Pia was like “omg MOM- you can’t say that here!!!” and I was like “ I said ship!! SHIP!!” but no one was really sure that that is what I said. But it was. I’m telling you….
Anyways, then I came home and ate these cold out of the refrigerator, and all was right with the world.
These Tacos Dorados are modeled after some that used to be served at our favorite neighborhood Mexican restaurant, which is Oaxacan food. The thing that makes these unique is that there is a sweetness to them. The first time we had them I freaked out because I thought they were maybe sweetening them with brown sugar (to which Pia would be allergic) and then was so excited (and intrigued) to find out that they were being sweetened with raisins. RAISINS!!?? Cool huh?
So it’s this very sweet and spicy combinations that makes it taste rich and complex and incredibly full of flavor. Plus anything wrapped in a tortilla and deep fried is pretty much great with me! Also the Roasted Tomatillo-Avocado Salsa is the perfect pairing for these- cool and spicy, its an even better match than guacamole! Plus I love the sweet and spicy pickled onions– another important add on!
- 1 tablespoon olive oil
- 1 red onion, roughly chopped
- ½ cup raisins
- 1 cup chicken broth
- 1 tablespoon mild chili powder
- ¼ teaspoon red pepper flakes
- 1 pinch cinnamon
- 1 pound extra lean ground beef
- 16 corn tortillas
- vegetables for frying
- Serve with:
- Shredded cabbage
- Pickled red onion
- Roasted Tomatillo-Avocado Salsa
- In a heavy skillet over medium high heat, add the one tablespoon of olive oil and the red onion. Fry the onion until tender and lightly browned, about 5 minutes. Add the raisins and the chicken broth along with the chili powder, red pepper flakes and cinnamon. Stir and cook until most of the chicken broth (but not all) has cooked off.
- Transfer the contents of the pan to the bowl of a food processor and puree until smooth.
- In that same pan add the ground beef and cook while breaking up with a wooden spoon over medium heat. When the beef is mostly cooked through, drain off any extra fat into the sink. Add the pureed raisin sauce to the beef and cook it with the meat. Season to taste with kosher salt. Set the beef aside in a bowl.
- Place about 1 ½ tablespoons of the meat across a warm, flexible corn tortilla and then use a piece of dry spaghetti or a toothpick to seal them closed. Do about 7-8 tacos at a time.
- Clean the skillet and pour a coating of oil across the bottom of the skillet. Heat it over medium-high heat.
- Right away place the tacos in the hot oil, seam down. Fry the tacos to golden brown, turning them with tongs as they cook on each side.
- Serve them hot on a bed of shredded cabbage with Roasted Tomatillo-Avocado Salsa and pickled red onions.
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We love finger food in our house!
Cold outta the fridge or hot moments after making, heck I’d eat these any way you could give them to me.
Now I’m craving all the tacos! Love that avocado salsa topper!
I wasn’t there, but I agree it was SHIP!! Love this story and the recipe!
ha! that’s right Naomi!
I added spinach and onion powder to the meat mixture and served it over homemade tortilla chips with green onion, cilantro, avocado, and tomatillo salsa. Thanks for the new, creative way to cook the meat! Delicious!
Maggie- what a great idea! thanks for the inspiration!