What are tacos ahogados?

Tacos ahogados, or drowned tacos, are a specialty from Sinaloa, Mexico, featuring crispy rolled corn tortillas submerged in a flavorful salsa. They are typically filled with ingredients like cheese or shredded meat and served with garnishes such as crema and chorizo. The defining feature is the cooked salsa verde that coats the tacos.

How do you keep tacos from getting soggy in salsa?

To prevent tacos ahogados from getting soggy, fry the rolled tacos in oil until they are deeply golden and very crispy. Use high-quality corn tortillas that hold their structure during frying. Serve the dish immediately by ladling the hot salsa over the tacos just before eating, rather than letting them sit.

What kind of salsa is used for tacos ahogados?

A smooth, cooked salsa verde made from tomatillos, poblanos, jalapeños, garlic, and onion is traditional for tacos ahogados. A key technique is frying the blended salsa in hot oil before simmering to deepen its flavor and improve its texture. This salsa is blended until very smooth and then cooked until ready to serve.

What fillings work best for tacos ahogados?

Common fillings include shredded beef, pork, or a strip of queso fresco with a thin slice of poblano pepper. The tacos in this recipe are filled with Cacique Ranchero Queso Fresco and poblano strips before being rolled and fried. Cooked crumbled chorizo is a popular garnish added on top of the sauced tacos.

Tacos Ahogados Recipe: Crispy Fried Tacos in Green Chile Sauce

Name: Tacos Ahogados (Drowned Tacos)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup avocado oil; 1 pound tomatillos, washed and roughly chopped; 2 large poblanos, roughly chop one seeded poblano. The second one slice 12 thin strips; 1-2 jalapenos, seeded and roughly chopped; 2 cloves garlic, peeled; 1/4 white onion, peeled; 1 small bunch cilantro, washed; 1 tbsp chicken bouillon powder; 1 1/2 cups water; to taste salt and pepper; 6 corn tortillas; 10 oz. Cacique Ranchero Queso Fresco; 9 oz. Cacique Pork Chorizo; 6 oz. Cacique Mexican Crema

Description

Tacos Ahogados (Drowned Tacos) Tacos ahogados, or drowned tacos, are a beloved Mexican dish where crispy rolled tacos get completely covered in a warm green chile sauce. The name says it all: ahogados means drowned.

Ingredients

Scale

Ingredients
1 cup avocado oil
1 pound tomatillos, washed and roughly chopped
2 large poblanos, roughly chop one seeded poblano. The second one slice 12 thin strips
1–2 jalapenos, seeded and roughly chopped
2 cloves garlic, peeled
1/4 white onion, peeled
1 small bunch cilantro, washed
1 tbsp chicken bouillon powder
1 1/2 cups water
to taste salt and pepper
6 corn tortillas
10 oz. Cacique Ranchero Queso Fresco
9 oz. Cacique Pork Chorizo
6 oz. Cacique Mexican Crema

Instructions

Instructions
1-Preheat a large griddle or skillet and: Preheat a large griddle or skillet and warm the corn tortillas. Transfer to warmer as they cook.
2-At the same time, in a medium: At the same time, in a medium pot, preheat the 3 tablespoons of reserved avocado oil for a few minutes. The key to preparing this recipe in a timely manner is to multitask.
3-To the blender jar add tomatillos, jalapenos,: To the blender jar add tomatillos, jalapenos, 1 roughly chopped poblano, 2 cloves of garlic, onion, 1/2 of cilantro, 1 1/2 cups of water, 1 tbsp chicken bouillon, salt and pepper to taste. Blend on high until very smooth. Pour sauce into preheated oil in medium pot.
4-Stir green chile sauce to combine: Stir green chile sauce to combine. When it begins to boil rapidly, reduce the heat and continue cooking for until you are ready to serve. Taste for salt as it cooks.
5-In another skillet at medium heat, cook: In another skillet at medium heat, cook the pork chorizo for 10 minutes, crumbling as it cooks. Drain onto a plate lined with paper towels.
6-At the same time, preheat the 1: At the same time, preheat the 1 cup of reserved avocado oil at medium heat in a skillet for 5-7 minutes.
7-While the green chile sauce is cooking,: While the green chile sauce is cooking, fill the warm tortillas with a strip of queso fresco and a thin strip of poblano. Place two rolled tacos seam sides touching. Secure with two toothpicks about two inches apart in the center.
8-Transfer filled tacos to the preheated oil: Transfer filled tacos to the preheated oil. Fry the six tacos for 8 minutes, turning as needed. if you like them extra crispy, you can fry them a little longer.
9-Transfer crispy tacos to a shallow bowl: Transfer crispy tacos to a shallow bowl. Ladle hot green chile sauce over tacos. Garnish with queso, chorizo, crema and cilantro.

Notes
10-If the corn tortillas tend to tear: If the corn tortillas tend to tear when you are rolling them, you may need to fry them lightly before filling them. The key is to find a good quality tortilla. This sauce recipe will yield 4 servings.

Prep Time: 20 min
Cook Time: 30 min
Method: stovetop

Keywords: Tacos Ahogados