Mexican Drowned Tacos (Tacos Ahogados)
Servings
4 servings (makes about 8 tacos)
Ingredients
For the Filling
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1 pound ground beef or shredded cooked pork (such as carnitas)
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½ small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon chili powder
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½ teaspoon smoked paprika (optional)
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Salt and pepper, to taste
For the Tomato-Chile Sauce
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4 medium Roma tomatoes, roasted or boiled
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2–3 dried guajillo chiles, stemmed and seeded
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1 small dried ancho chile (optional, for depth)
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2 cloves garlic
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½ small onion
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2 cups hot water or broth (from soaking the chiles)
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Salt, to taste
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1 tablespoon vinegar or lime juice
For the Tacos
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8 corn tortillas
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Oil, for frying
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Shredded lettuce or cabbage (for garnish)
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Diced onion (for garnish)
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Crumbled queso fresco or cotija cheese (optional)
Instructions
1. Prepare the Sauce
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Toast the guajillo and ancho chiles lightly in a dry skillet for 30 seconds per side, just until fragrant.
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Place chiles in a bowl and cover with hot water; soak for 15 minutes until softened.
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In a blender, combine soaked chiles, roasted tomatoes, garlic, onion, and about 1½–2 cups of the soaking liquid.
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Blend until smooth.
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Strain the sauce into a saucepan and simmer for 10–15 minutes over medium heat.
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Season with salt and vinegar or lime juice to balance the flavor. Keep warm.
2. Make the Filling
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Heat a skillet over medium heat and add a little oil.
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Sauté onion and garlic until fragrant, about 2 minutes.
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Add the beef or pork and cook until browned and crumbly.
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Stir in cumin, chili powder, paprika, salt, and pepper.
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Cook another 2–3 minutes, then set aside.
3. Assemble and Fry the Tacos
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Warm the tortillas until pliable.
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Fill each with a few spoonfuls of the meat mixture and fold in half.
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Heat about ½ inch of oil in a skillet over medium-high heat.
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Fry tacos on both sides until crispy and golden, about 2–3 minutes per side.
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Drain on paper towels.
4. Serve Drowned
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Place 2–3 tacos on a plate or shallow bowl.
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Pour the hot tomato-chile sauce generously over the tacos (“drown” them).
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Top with shredded lettuce, diced onion, and crumbled cheese if desired.
Serving
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Serve immediately with lime wedges.
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For extra spice, serve with pickled jalapeños or a drizzle of hot sauce.
Tips
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Use guajillo chiles for mild heat and bright red color; add arbol chiles if you prefer it spicier.
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If you like your tacos softer, let them sit in the sauce for a minute before eating; for crispier tacos, serve the sauce on the side for dipping.
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Shredded chicken or beans can replace the beef or pork for a lighter option.
Would you like me to include a Jalisco-style authentic version that uses carnitas and vinegar-tomato broth like in Guadalajara street tacos?
