Ah, Mexican Drowned Tacos — or Tacos Ahogados! These are tacos “drowned” in a rich, spicy, flavorful tomato-based sauce, usually served soft and juicy. A true street food favorite from Jalisco, Mexico!
🌮 Mexican Drowned Tacos (Tacos Ahogados)
📝 Ingredients
For the Tacos:
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12 small corn tortillas
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2 cups cooked pork carnitas or shredded chicken (can substitute with beef or even mushrooms for vegetarian)
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Vegetable oil (for frying)
For the Sauce:
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4 large ripe tomatoes (or 1 can crushed tomatoes)
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2–3 dried guajillo chilies (soaked and deseeded)
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1 garlic clove
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½ small white onion
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1 tbsp white vinegar
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1 tsp dried oregano
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Salt to taste
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Water or broth as needed for thinning
For Garnish (optional):
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Chopped white onion
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Fresh cilantro
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Lime wedges
👩🍳 Instructions
1. Prepare the Sauce:
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Rehydrate guajillo chilies in hot water for 10 minutes, then drain.
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In a blender, combine tomatoes, soaked chilies, garlic, onion, vinegar, oregano, and salt.
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Blend until smooth.
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Pour into a saucepan, simmer for 15 minutes. Add water or broth to get a thin sauce consistency. Adjust salt.
2. Prepare the Tacos:
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Heat oil in a skillet.
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Lightly fry each tortilla for a few seconds per side until pliable but not crispy.
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Fill each with shredded pork or your filling.
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Roll up tightly.
3. Drown the Tacos:
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Submerge each rolled taco in the hot sauce to soak (just a quick dunk or let them sit a bit for more soaking).
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Place tacos seam-side down on a plate.
4. Serve:
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Pour additional sauce over tacos.
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Garnish with chopped onions, cilantro, and a squeeze of lime.
🔥 Tips:
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For authentic texture, fry the tacos lightly before drowning.
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Adjust spiciness by adding or removing chilies.
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Serve with pickled vegetables or refried beans on the side.