Vegetable dorados

A healthier spin on a Mexican joint favorite, from Chef Fabian Gallardo at Petty Cash Taqueria in LA.

Typically, taquitos dorados—a type of taco that's usually filled with meat and cheese and rolled like a cigar—are fried. These guys are finished in a hot oven to give them the same satisfying crunch without all that oil. Also, take our advice and make double the avocado crema. You're going to want to put it on everything.


1 lb waxy potatoes, peeled and diced
1 medium tomato, seeded and finely chopped
¾ cup chopped onion, rinsed, divided
¼ cup chopped cilantro
12 small corn tortillas
Olive oil
½ pound tomatillos, husks removed
1 avocado
½ cup Mexican crema, sour cream, or full-fat Greek yogurt
1 cup thinly sliced cabbage
¼ cup thinly sliced red onion
¼ cup crumbled cotija cheese


Place the potatoes in a saucepan of cool water seasoned with salt and set over medium-high heat. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. Drain the potatoes, return to the pot, and add the tomato, ½ cup chopped onion, and cilantro. Use a potato masher or wooden spoon to mash and mix the vegetables together.
Heat oven to 350°F. Place the tomatillos in a small baking dish and roast until softened, about 10 minutes. Let cool.

Meanwhile, assemble the dorados. Place 2-3 Tbsp potato mixture in the center of one tortilla and roll it like a cigar. Secure the cigar with a toothpick inserted through the middle and repeat with the remaining filling and tortillas. Line up the cigars in a shallow baking dish and brush them with the oil. Bake the dorados until they are golden brown and crispy, 12 to 15 minutes.

While the dorados are baking, make the avocado crema. Place the roasted tomatillos and any juices into a blender. Add the avocado and crema and blend until smooth.
Spoon a dollop of avocado crema onto each of four plates. Top each with three dorados. Drizzle with some more sauce then top each with a quarter cup of cabbage, a tablespoon of red onion, and a tablespoon of cotija.