Pablo’s Chicken Tacos Dorados, Acapulco-Style

tacos dorados chicken

These chicken tacos dorados remind Pablo Lorenzo of his childhood in Acapulco, Mexico. His  mom would make this recipe often, and it’s easy to understand why! Chicken tacos dorados are crunchy-delicioso and his entire family loved them. As a bonus, this dish is fácil to make, and the ingredients are affordable and readily available. Pablo still remembers the day his mom taught him how to make her family-famous recipe for tacos dorados. “It was a good bonding experience and one of my favorite memories I have with my mom,” Pablo said.

Today, Pablo lives in the northwest suburbs of Chicago. And now he is the one making this dish for his family, especially on a cold day. The vegetable-filled broth and flavorful tacos are warm enough to beat back the Chicago chill. The chicken in the tacos is cooked in the broth, which is the secret for why the broth, chicken, and vegetables are all so flavorful. Pablo especially likes that this recipe reduces food waste, since everything gets eaten. And in the hot summer months, the tacos can always be eaten on their own and the broth frozen and saved for a wintry day. Serve them with your favorite salsa, says Pablo. Whichever you like best: smoky red or spicy green.

Another reason why Pablo loves this dish: its versatility. “If we ever get tired of the chicken, we can always swap it out with just potatoes or requesón,” Pablo said. Requesón is a traditional Mexican cheese similar to ricotta. The flexibility of this dish means his family never gets tired of it. He reports they look forward to eating it as much as Pablo did when he was growing up in Acapulco.

Just as Pablo learned to love cooking from his mother, he is proud to pass down this recipe and his love of making traditional Mexican dishes to his daughter Odalys Lorenzo, a college student in the Chicago area. Odalys reports she enjoys learning about (and eating!) traditional foods that celebrate her Mexican heritage—like these tacos dorados and her Tia Rosie’s chicken enchiladas with zucchini & serranos.

Ready to Try Pablo’s Tacos Dorados with Chicken?

Chicken Tacos Dorados, Acapulco-Style

5 from 2 votes
Recipe by Pablo Lorenzo Cuisine: Mexican


Prep time


Cooking time




  • 2 2 chicken breasts, no bones

  • 2 2 potatoes

  • 2 2 tomatoes

  • 2 2 carrots, peeled

  • 1 Tbsp 1 chicken bouillon

  • 2 cups 2 water

  • 3 stalks 3 cilantro

  • 2 tsp 2 salt

  • 1 to 2 cups 1 to 2 cups vegetable oil, to fry the taquitos

  • 12 12 tortillas

  • For the Garnish
  • 1 cup 1 cotija cheese

  • 1/2 cup 1/2 crema natural

  • 2 cups 2 shredded lettuce

  • 1 cup 1 green or red salsa (optional)


  • In a medium sized pot, add the chicken breast and the water.
  • Bring the water to a boil and then lower to medium heat. Stir in the chicken bouillon and salt.
  • After about 5 minutes, start adding the vegetables. Cut the potatoes in half and add to the pot. Cut the tomatoes in fourths and add to the pot. Cut the peeled carrots in fourths and add to the pot.
  • Now is a good time to check the broth. Taste it. If it’s too salty, add more water. If it is too bland, add a little salt and bouillon, to your taste.
  • Bring the pot with the chicken and vegetables to a low boil for about 15 minutes.
  • In about 15 minutes, use a fork to check if chicken is cooked and tender.
  • Let the chicken cook for 5 last minutes.
  • Remove the chicken from the pot and place in a medium-sized bowl to cool down. Let the broth and vegetables continue simmering on the stovetop, on low.
  • Warm up the tortillas in the microwave. You want them to be warm enough to be bendable and not break
  • Grab two forks and shred the chicken. When the chicken is shredded, you can start assembling the tacos.
  • Make Your Tacos
  • Hold 1 tortilla and add about 1 Tbsp of shredded chicken in its center.
  • Roll the tortilla into the shape of a taquito and set aside on a plate. Make sure the edge of the tortilla is facing down so that it stays closed while you are making the rest of the taquitos.
  • Repeat this process until you are done. If there is any leftover shredded chicken, you can either make more tacos or add it to the chicken broth.
  • In a frying pan on medium high heat, add about half a cup of the vegetable oil.
  • When the oil is frying hot (about 350°), start frying the tacos in batches. Fry each side for about 45 secs to 1 minute or until it’s a golden-brown color. Add oil as needed.
  • As each taquito is ready, set aside on a plate lined with napkins or paper towels to soak up any excess oil.
  • Repeat this process until all the taquitos are fried and ready.
  • Assemble, Garnish and Serve—With Broth or Without Broth
  • You can either eat the tacos with the broth or without it:
  • To eat with the broth: In a bowl, serve about 1 to 2 cups of the broth and vegetables.. Place 3 taquitos in the center of each bowl. Garnish with crema, cotija cheese, and shredded lettuce. Feel free to add a fresh squeeze of lime to the broth and any other seasonings you like.
  • To eat without the broth: Place three taquitos on a plate. Garnish with crema, cotija cheese, and shredded lettuce. This dish pairs nicely with your favorite salsa—green or red.

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