Rice and Beans Tacos Dorados
Ingredients
Tacos Dorados:
- 1 cup Mahatma® White Rice
- 1/3 cup canola oil, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 2 Tbsp canned chipotles in adobo, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups reduced sodium vegetable broth
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cotija cheese, crumbled
- 16 medium corn tortillas, warmed
- 2 cups rotisserie chicken, shredded
Avocado Cream:
- 2 ripe avocados, halved, pitted and peeled
- 1 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp fresh cilantro leaves
Instructions
These delicious and crispy tacos dorados, or golden baked tacos, are filled to perfection with Mahatma® White Rice cooked in chipotles and broth, chicken, beans and cotija cheese all drizzled with a homemade avocado cream.
Tacos Dorados
Step 1
Preheat oven to 425°F. Heat 3 tbsp oil in a large saucepan set over medium heat; cook onion, garlic and chipotles for 3 to 5 minutes or until slightly softened. Stir in white rice, salt and pepper. Cook for 2 to 3 minutes or until well coated.
Step 2
Stir in broth; bring to boil. Cover and reduce heat to low; cook for 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork; let cool slightly.
Step 3
Meanwhile, pulse beans in a food processor until smooth. Stir in Monterey Jack and Cotija cheese.
Step 4
Spread 1/4 cup bean mixture down the center of each tortilla. Top evenly with rice mixture and chicken. Roll up tightly; place seam side down on parchment paper-lined baking sheet. Brush with remaining oil.
Step 5
Bake for 10 to 15 minutes or until tortillas are golden brown and filling is heated through.
Avocado Cream
Step 6
Meanwhile, in a food processor, mix together avocados, sour cream, lime juice, cumin, salt and pepper until smooth. Fold in cilantro.
Step 7
Serve tacos with avocado cream for dipping.
Homemade Tacos Dorados
Tacos dorados, also known as golden tacos or taquitos, are a tasty variation to traditional tacos. There are several elements that make this recipe unbelievably delicious:
Tortillas: Start with your favorite corn or flour tortillas, medium in size.
Filling: Layer your tortillas with the pulsed pinto beans and cheese, and coat with tender rotisserie chicken and rice. Enhance your simple white rice by sautéeing with onion, garlic and chipotles all simmered in broth.
Bake: Brush your rolled tortillas with oil and bake to perfection!
Sauce: Drizzle over your creamy, zesty and homemade avocado cream sauce.
Taco Tuesday
Use this recipe for your next Taco Tuesday family dinner or for a tasty and impressive dish at your next gathering.
Make a meal spread by pairing alongside your own Traditional Mexican Rice in an Instant Pot, Grilled Street Corn and Rice and wash it all down with some Homemade Horchata. For dessert, serve a creamy Arroz con leche.
What are Tacos Dorados?
Tacos Dorados are so good that once you try them, you’ll never want to eat anything else! They are perfect for family friendly meals along with entertaining friends on Taco Tuesday. Tacos Dorados are essentially crispy tacos typically made with corn tortillas. These tacos are normally warmed, then stuffed with filling before being pan fried.
This way of cooking leaves you with a nice chewy yet crispy taco which won’t fall apart once you bite into it. Once cooked, you can easily open these tacos up to add in your favorite toppings.
Once you’ve made your Tacos Dorados, try topping them with a sauce like pico de gallo, salsa or guacamole.
Taquitos Dorados
What is the difference between Tacos Dorados and Taquitos Dorados? Well that very much depends on who you are talking to. In many parts of Mexico, Tacos Dorados and Taquitos Dorados are one and the same. Others, however will tell you that if you have an open tortilla, it’s a taco, if it has been fried, sealing in the filling, it’s a taquito.
Taquitos are sometimes confused with Mexican flautas, however they are not the same. Taquitos tend to be shorter and are made with corn tortillas, whereas flautas are longer and made with flour tortillas.
Ingredient Substitutions
Alternatively, use flour tortillas if preferred.
