Empty Tacos Dorados (tacos de nada)
These empty tacos prove to be a crowd pleaser every time they hit the table! A quick and easy recipe that anyone can make. Add to your next Cinco de Mayo party or taco night.
- deep fryer or deep pan for frying
- 24 small corn tortillas (street taco size)
- ½ cup lard
- ½ cup canola oil
- ¼ cup garlic oil
- 3 Roma tomatoes
- 1 White onion small
- 2 Jalapenos fresh
- 2 cups Mexican sour cream
- 1 cup cotija cheese
- salt and pepper to taste
- Heat the tortillas, roll them, and deep fry until golden brown.
- Deseed tomatoes and julienne
- Julienne onion and jalapenos
- Served with fresh tomato, onion, jalapenos and sour cream. Add cotija cheese.
About Chef Maria Darnell Chef María was born in California, raised in Mexico, and moved into the Seattle area 9 years ago. The kitchen was her playground. At ten years old she started to cook. Her mother let her prepare the family meals often. Her grandma's kitchen was always crowded with cousins and aunties, that taught her the secrets of Mexican cuisine. Cooking has always been her passion even though her prior work experience in Mexico involved public relations and a promoter of cultural events. She never stopped cooking because she loved bringing new flavors to her kitchen. Her dream of becoming a chef came true when she arrived in Seattle and started working in a real kitchen setting. In 2016 she graduated from the Culinary Arts at Edmonds Community College. Since moving to Seattle, she has had the opportunity to learn from some of the greatest chefs in the area. She is passionate about learning new techniques, flavors.