Crispy carrot tacos (Tacos dorados de zanahoria) from Eat Mexico: Recipes and Stories from Mexico City's Streets, Markets and Fondas (page 115) by Lesley Téllez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raw tomatillo salsa (Salsa verde cruda)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on January 06, 2021

    Totally agree with other reviewers - delicious, but really difficult to keep the tortillas together.

  • meggan on October 18, 2020

    These taquitos are surprisingly good. Make sure you get good corn tortillas that don't fall apart when rolled.

  • roroj1 on October 08, 2020

    This recipe is so so simple but tastes absolutely incredible. I had some trouble keeping the tortillas together when rolling but it was worth the hassle!

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