Tacos Dorados - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:05Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
Line 41:		Line 41:
	# Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.		# Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.
	# Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.		# Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.

			[[Category:Meat]]

Tim at 22:13, 13 August 2022

2022-08-13T22:13:21Z

← Older revision		Revision as of 15:13, 13 August 2022
Line 1:		Line 1:
	Source: America’s Test Kitchen		Source: America’s Test Kitchen

			Source: https://www.kcet.org/shows/americas-test-kitchen-from-cooks-illustrated/recipe-crispy-tacos-tacos-dorados

	=== Note ===		=== Note ===

Tim: /* Instructions */

2022-08-13T22:13:00Z

Instructions

← Older revision		Revision as of 15:13, 13 August 2022
Line 28:		Line 28:
	=== Instructions ===		=== Instructions ===

	Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and baking soda in large bowl. Add beef and mix until thoroughly combined. Set aside.		# Adjust oven rack to middle position and heat oven to 400 degrees.
	Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes. Add beef mixture and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef is no longer pink, 5 to 7 minutes. Transfer beef mixture to bowl; stir in cheddar until cheese has melted and mixture is homogeneous. Wipe skillet clean with paper towels.		# Combine water and baking soda in large bowl. Add beef and mix until thoroughly combined. Set aside.
	Thoroughly brush both sides of tortillas with 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. Remove tortillas from oven and reduce oven temperature to 200 degrees.		# Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
	Place 2 tablespoons filling on 1 side of 1 tortilla. Fold and press to close tortilla (edges will be open, but tortilla will remain folded). Repeat with remaining tortillas and remaining filling. (At this point, filled tortillas can be covered and refrigerated for up to 12 hours.)		# Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute.
	Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.		# Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes.
	Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.		# Add beef mixture and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef is no longer pink, 5 to 7 minutes.
			# Transfer beef mixture to bowl; stir in cheddar until cheese has melted and mixture is homogeneous. Wipe skillet clean with paper towels.
			# Thoroughly brush both sides of tortillas with 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. Remove tortillas from oven and reduce oven temperature to 200 degrees.
			# Place 2 tablespoons filling on 1 side of 1 tortilla. Fold and press to close tortilla (edges will be open, but tortilla will remain folded). Repeat with remaining tortillas and remaining filling. (At this point, filled tortillas can be covered and refrigerated for up to 12 hours.)
			# Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.
			# Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.

Tim: /* Ingredients */

2022-08-13T22:10:58Z

Ingredients

← Older revision		Revision as of 15:10, 13 August 2022
Line 7:		Line 7:
	=== Ingredients ===		=== Ingredients ===

	1 tablespoon water		* 1 tablespoon water
	¼ teaspoon baking soda		* ¼ teaspoon baking soda
	12 ounces 90 percent lean ground beef		* 12 ounces 90 percent lean ground beef
	7 tablespoons vegetable oil		* 7 tablespoons vegetable oil
	1 onion, chopped fine		* 1 onion, chopped fine
	1½ tablespoons chili powder		* 1½ tablespoons chili powder
	1½ tablespoons paprika		* 1½ tablespoons paprika
	1½ teaspoons ground cumin		* 1½ teaspoons ground cumin
	1½ teaspoons garlic powder		* 1½ teaspoons garlic powder
	Salt		* Salt
	2 tablespoons tomato paste		* 2 tablespoons tomato paste
	2 ounces cheddar cheese, shredded (1/2 cup), plus extra for serving		* 2 ounces cheddar cheese, shredded (1/2 cup), plus extra for serving
	12 (6-inch) corn tortillas		* 12 (6-inch) corn tortillas
	Shredded iceberg lettuce		* Shredded iceberg lettuce
	Chopped tomato		* Chopped tomato
	Sour cream		* Sour cream
	Pickled jalapeño slices		* Pickled jalapeño slices
	Hot sauce		* Hot sauce

	=== Instructions ===		=== Instructions ===

Tim: /* Instructions */

2022-08-13T22:06:43Z

Instructions

← Older revision		Revision as of 15:06, 13 August 2022
Line 1:		Line 1:
	Source: America’s Test Kitchen		Source: America’s Test Kitchen

	=== ~~Instructions~~ ===		=== Note ===

	~~Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and baking soda in large bowl. Add beef and mix until thoroughly combined. Set aside.~~		Arrange the tacos so they face the same direction in the skillet to make them easy to fit and flip. To ensure crispy tacos, cook the tortillas until they are deeply browned. To garnish, open each taco like a book and load it with your preferred toppings; close it to eat.
	~~Heat 1 tablespoon oil~~ in ~~12-inch nonstick~~ skillet ~~over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4~~ to ~~6 minutes. Add chili powder, paprika, cumin, garlic powder,~~ and ~~1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute~~. ~~Stir in tomato paste and cook until paste is rust-colored~~, ~~1 to 2 minutes. Add beef mixture and~~ cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef is no longer pink, 5 to 7 minutes. Transfer beef mixture to bowl; stir in cheddar until cheese has melted and mixture is homogeneous. Wipe skillet clean with paper towels.
	Thoroughly brush both sides of tortillas with 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. Remove tortillas from oven and reduce oven temperature to 200 degrees.
	Place 2 tablespoons filling on 1 side of 1 tortilla. Fold and press to close tortilla (edges will be open, but tortilla will remain folded). Repeat with remaining tortillas and remaining filling. (At this point, filled tortillas ~~can be covered and refrigerated for up to 12 hours.)~~
	Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until ~~tacos~~ are ~~crispy and~~ deeply browned ~~on 1 side, 2 to 3 minutes~~. ~~Using tongs and thin spatula~~, ~~carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.~~
	~~Remove skillet from heat~~ and ~~transfer tacos to prepared wire rack. Blot tops of tacos~~ with ~~double layer of paper towels. Place sheet with fried tacos in oven~~ to ~~keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately~~.

	Ingredients		=== Ingredients ===

	1 tablespoon water		1 tablespoon water
Line 31:		Line 26:
	Hot sauce		Hot sauce

	~~Note~~		=== Instructions ===

	Arrange ~~the tacos so they face the same direction~~ in ~~the skillet~~ to ~~make them easy~~ to ~~fit~~ and ~~flip~~. ~~To ensure crispy~~ tacos, ~~cook the tortillas~~ until ~~they~~ are deeply browned. ~~To garnish~~, ~~open each taco like a book~~ and ~~load it~~ with ~~your preferred toppings; close it~~ to ~~eat~~.		Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and baking soda in large bowl. Add beef and mix until thoroughly combined. Set aside.
			Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes. Add beef mixture and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef is no longer pink, 5 to 7 minutes. Transfer beef mixture to bowl; stir in cheddar until cheese has melted and mixture is homogeneous. Wipe skillet clean with paper towels.
			Thoroughly brush both sides of tortillas with 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. Remove tortillas from oven and reduce oven temperature to 200 degrees.
			Place 2 tablespoons filling on 1 side of 1 tortilla. Fold and press to close tortilla (edges will be open, but tortilla will remain folded). Repeat with remaining tortillas and remaining filling. (At this point, filled tortillas can be covered and refrigerated for up to 12 hours.)
			Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.
			Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.

Tim at 22:06, 13 August 2022

2022-08-13T22:06:03Z

← Older revision		Revision as of 15:06, 13 August 2022
Line 1:		Line 1:
	Source: America’s Test Kitchen		Source: America’s Test Kitchen

			=== Instructions ===

			Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and baking soda in large bowl. Add beef and mix until thoroughly combined. Set aside.
			Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add chili powder, paprika, cumin, garlic powder, and 1 teaspoon salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in tomato paste and cook until paste is rust-colored, 1 to 2 minutes. Add beef mixture and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef is no longer pink, 5 to 7 minutes. Transfer beef mixture to bowl; stir in cheddar until cheese has melted and mixture is homogeneous. Wipe skillet clean with paper towels.
			Thoroughly brush both sides of tortillas with 2 tablespoons oil. Arrange tortillas, overlapping, on rimmed baking sheet in 2 rows (6 tortillas each). Bake until tortillas are warm and pliable, about 5 minutes. Remove tortillas from oven and reduce oven temperature to 200 degrees.
			Place 2 tablespoons filling on 1 side of 1 tortilla. Fold and press to close tortilla (edges will be open, but tortilla will remain folded). Repeat with remaining tortillas and remaining filling. (At this point, filled tortillas can be covered and refrigerated for up to 12 hours.)
			Set wire rack in second rimmed baking sheet and line rack with double layer of paper towels. Heat remaining ¼ cup oil in now-empty skillet over medium-high heat until shimmering. Arrange 6 tacos in skillet with open sides facing away from you. Cook, adjusting heat so oil actively sizzles and bubbles appear around edges of tacos, until tacos are crispy and deeply browned on 1 side, 2 to 3 minutes. Using tongs and thin spatula, carefully flip tacos. Cook until deeply browned on second side, 2 to 3 minutes, adjusting heat as necessary.
			Remove skillet from heat and transfer tacos to prepared wire rack. Blot tops of tacos with double layer of paper towels. Place sheet with fried tacos in oven to keep warm. Return skillet to medium-high heat and cook remaining tacos. Serve tacos immediately, passing extra cheddar, lettuce, tomato, sour cream, jalapeños, and hot sauce separately.

			Ingredients

			1 tablespoon water
			¼ teaspoon baking soda
			12 ounces 90 percent lean ground beef
			7 tablespoons vegetable oil
			1 onion, chopped fine
			1½ tablespoons chili powder
			1½ tablespoons paprika
			1½ teaspoons ground cumin
			1½ teaspoons garlic powder
			Salt
			2 tablespoons tomato paste
			2 ounces cheddar cheese, shredded (1/2 cup), plus extra for serving
			12 (6-inch) corn tortillas
			Shredded iceberg lettuce
			Chopped tomato
			Sour cream
			Pickled jalapeño slices
			Hot sauce

			Note

			Arrange the tacos so they face the same direction in the skillet to make them easy to fit and flip. To ensure crispy tacos, cook the tortillas until they are deeply browned. To garnish, open each taco like a book and load it with your preferred toppings; close it to eat.

Tim: Created page with "Source: America’s Test Kitchen"

2022-07-28T00:53:38Z

Created page with "Source: America’s Test Kitchen"

New page

Source: America’s Test Kitchen