🌮 Mexican Drowned Tacos (Tacos Ahogados)
Ingredients:
For the Tacos:
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12 corn tortillas
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1½ lbs pork carnitas (or shredded chicken, beef, or your favorite filling)
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Oil for frying
For the Drowning Sauce (Salsa Ahogada):
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4 large Roma tomatoes (or plum tomatoes)
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2 dried ancho or guajillo chiles (seeds removed)
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2 cloves garlic
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½ medium onion
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1 tsp oregano (Mexican oregano if possible)
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1 tsp cumin
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Salt & pepper to taste
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1–2 cups water (for desired sauce consistency)
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1 tbsp vinegar (optional, for tanginess)
Optional Garnishes:
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Chopped onions
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Fresh cilantro
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Slices of radish
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Lime wedges
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Mexican crema or sour cream
👩🍳 Instructions:
1. Prepare the Salsa Ahogada:
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Toast the dried chiles lightly in a dry pan until fragrant (about 1-2 minutes). Soak them in hot water for 15 minutes to soften.
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In a blender, combine softened chiles, tomatoes, garlic, onion, oregano, cumin, salt, pepper, vinegar, and about 1 cup of water. Blend until smooth.
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Adjust water to get a thin, pourable sauce.
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Pour sauce into a saucepan and simmer for 10-15 minutes to deepen the flavors. Adjust seasoning.
2. Prepare the Tacos:
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Fry the corn tortillas quickly in hot oil until crispy but still pliable (not overly crunchy). Drain on paper towels.
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Fill each tortilla with pork carnitas (or your preferred filling). Fold or roll as desired.
3. Drown the Tacos:
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Place tacos in a deep dish or bowl.
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Pour the hot salsa ahogada over the tacos, fully soaking them.
4. Serve:
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Garnish with chopped onions, cilantro, radishes, and a drizzle of crema.
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Serve immediately with lime wedges on the side.
🌟 Tips:
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For a vegetarian version, swap pork for beans or sautéed mushrooms.
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The key is balancing the crispy taco texture with the saucy dunk!
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You can also dip the tacos one by one if you want to keep some crunch.
Want a video recipe, easy shortcut version, or a street food style recipe?
