Crispy Fried Tacos Dorados

I have been cooking my way through the Around the World in 80 Dishes blog on Epicurious for several months now.  Lately, I haven't actually used an Epicurious recipe.  I guess at this point I am loosely basing my cooking adventures on that blog.  Let's call it my inspiration.

Last week, I cooked up a deeeelicious Ethiopian Feast, which was so much fun to make and even more fun to eat!  This week, I was feeling like Mexican food.  Even though the Epicurious taco recipe got great reviews, and involved slow cooked pork, which sounds absolutely delicious (and I have been itching to use my slow cooker this week), I could not possibly pass up the opportunity to try a Rick Bayless recipe from my new Authentic Mexican cookbook.

By the way, do you know the secret to cooking faster?  It doesn't involve practicing your knife skills or memorizing recipes.  Play merengue music.  Seriously!  There will be some cooking, probably some dancing, and definitely some roosters crowing (there seem to be a lot of roosters in merengue music!).  The fast and furious pace of merengue music exponentially increases the pace of chopping and stirring and general food preparation.  And, it's FUN!

Now, when I started making this recipe, I thought I was making a normal old taco.  But this is Rick Bayless.  There is no such thing as a normal old taco in Rick Bayless Land!  These tacos are filled, rolled, fried, topped with some crema, guacamole and radishes, and are super amazingly deeelicious.

We ate these tacos dorados for dinner accompanied by 'Shrimp Ball Soup', which is an entirely different story!  Did you know you can make mini shrimp hamburgers and poach them in soup broth?  Rick Bayless, you are blowing my mind!

I am not including the 'Shrimp Ball Soup' recipe in the post (despite it's awesomeness) because A) last week's Ethiopian Feast post got a little out of hand, let's face it, 5 recipes is too. many. recipes.  and B) I had a little issue when I went off recipe and tried substituting the poblano peppers with jalapenos.  Bad idea.  Too spicy for my poor, delicate tongue.

Forget the Shrimp Ball Soup for now, these tacos make a decent light meal in themselves.  They are a fresh, delicious version of the taco, and don't taste like the type of taco you get at any Mexican restaurant in Canada.  Which is exactly why I bought this book.  

Crispy Fried Tacos Dorados (makes 12)

• 1 15 oz can of diced tomatoes, drained
• 1/2 small onion, chopped roughly
• 1 clove garlic chopped roughly
• 1 tbsp vegetable oil
• 1 large chicken breast, cooked, cooled and shredded (I used the breast from a pre-cooked rotisserie chicken from the grocery store)
• 12 6" corn tortillas (although we used flour tortillas, and whole wheat at that!)
• 1/2 cup vegetable oil
• 1/2 cup sour cream 
• 1 1/2 cups guacamole (optional)
• 3/4 cup thinly sliced radishes

Adapted ever so slightly from Authentic Mexican (Rick Bayless)

Combine the tomatoes, onion and garlic in a food processor.  Pulse until it becomes smooth.  Preheat 1 tbsp of vegetable oil in a large frying pan over medium heat.  Cook the puree, stirring frequently, for several minutes until the liquid has reduced slightly.  Add the chicken, mixing thoroughly.  Season with salt and set aside.

Heat 1/2 cup of oil in the large frying pan over medium high heat.  While oil is heating, roll your tacos.  Place 2-4 tbsp of filling in the middle of tortilla.  Roll it up tightly, securing with a toothpick.  Roll as many tacos as you think you can fit in the pan and add to the hot oil.  Fry, turning occasionally until tacos are cooked on all sides (this can be tricky with the toothpick but eventually your tortillas will start to hold their shape).  Drain on paper towel and repeat with the remaining tacos.

Top each taco with sour cream, guacamole and radishes.  Enjoy!!