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Tacos dorados on a blue platter with a bowl of jalapeno yogurt sauce on the platter.
Kate Ramos

Tacos Dorados

These Tacos Dorados are made with soft sweet potato filling flavored with garlic, cumin, and lime then stuffed into earthy corn tortillas and lightly fried until crisp. Drizzle with a fiery charred jalapeño yogurt sauce for a tasty dinner everyone will adore.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 8 -10 tacos
Course: tacos
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Charred Jalapeño Yogurt Sauce
For Serving

Equipment

Method
 

  1. For the Tacos Dorados
  2. Cook sweet potatoes. Combine sweet potatoes, garlic and the 1 tablespoon of salt in a large saucepan. Fill with water and bring to a boil. Reduce heat and simmer until you can stick a fork in a sweet potato and it slides right through, about 15 minutes.
  3. Mash sweet potatoes. Drain, then return sweet potatoes and garlic to the pot. Add cumin, paprika, chili powder, the 1 teaspoon salt, lime zest and lime juice and mash with a potato masher until mostly smooth. Its okay if there are a few chunks left.
  4. Warm tortillas. Warm tortillas in a comal or dry frying pan over high heat until soft and flexible but not crispy, about 1 minute per side. Keep warm in a tortilla warmer or clean kitchen towel. This will keep the tortillas from cracking.
  5. Fill. Add 1/4 cup of sweet potato filling to one side of the tortilla. Fold the tortilla over to close then pinch the edges closed. They won't completely seal but the filling will help them stay closed as they are cooking. Repeat with remaining tortillas and filling.
  6. Heat oil. Heat oil in a large frying pan with high sides over high heat. You will know the oil is ready when a wood chopstick inserted in the oil is immediatley covered with bubbles.
  7. Fry. Carefully add the tacos, two or three at a time, don't crowd the pan. Let cook on one side until crispy and golden, about 2 minutes. Flip and repeat with the other side.
  8. Drain. Remove to a paper towel-lined baking sheet and repeat with remaining tacos.
  9. Enjoy! Serve with the yogurt sauce, shredded lettuce, chopped tomatoes, pico de gallo, guacamole, or your favorite salsa.
  10. For the Charred Jalapeño Yogurt Sauce
  11. Char vegetables. Place the jalapeñoñs and garlic in a dry comal or dry frying pan over medium-high heat. Cook until cahrred on all sides; the garlic will take less time so remove that first.
  12. Prep vegetables. Remove the garlic peel and stems form the jalapeños. Cut the jalapeños in half and remove the seeds if you'd like it less spicy.
  13. Blend. Add the charred vegetables to a blender with the yogurt, cilantro, oil, vinegar, and salt. Blend on high until smooth. Taste and add more salt or vinegar as needed.
  14. Enjoy! Sauce can be made up to 5 days in advance. Keep covered in the refrigerator until ready to use.

Notes

  1. Sweet potatoes: Use orange sweet potatoes for the most nutritional value. White or purple sweet potatoes are a bit sweeter but also work.
  2. Warm the tortillas. It may seem like an unecessary step to warm the tortillas before filling them but this will help prevent them from cracking.
  3. Frying. Test the oil to make sure it is hot enough before frying by sticking a wood chopstick or the edge of a tortilla in the oil. It should be immediatley covered with bubbles. If not, give it another minute or two before frying.
  4. Make ahead. Sauce can be make up to 5 days in advance. Tacos are best the minute they are made but can be kept warm in a 250°F oven for up to an hour before serving. Reheat tacos in a 350°F oven for 15 minutes or until crisp. Don't microwave.

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