Taquitos Ahogados
Taquitos Ahogados are more than just a dish—they’re a celebration of tradition and comfort wrapped in a tortilla.
Golden, crispy rolls filled with tender chicken and buttery mashed potatoes are “drowned” in a rich tomato, tomatillo, and chile broth, creating a perfect balance of crunch and warmth. Each bite carries layers of flavor: the smokiness of chiles, the brightness of fresh cilantro, the creaminess of queso fresco, and the heartiness of the filling.
Served steaming hot, this dish transforms a humble plate of taquitos into a soulful experience, evoking the essence of Mexican home cooking.
Why People Will Love This Taquitos Ahogados Recipe:
A harmony of textures – Crispy golden tortillas soaked in rich broth strike the perfect balance between crunch and tenderness.
Comfort in every bite – The chicken and buttery potato filling creates a hearty, satisfying core that feels both rustic and indulgent.
Layers of flavor – Smoky chiles, tangy tomatillos, ripe tomatoes, and fresh cilantro combine into a broth that’s vibrant and soulful.
A dish that tells a story – Rooted in Mexican culinary tradition, it carries the warmth of home kitchens and family gatherings.
Customizable delight – Garnishes like queso fresco, onion, and cilantro let each person build their own perfect plate, making it both personal and communal.
Key Ingredients:
Corn tortillas – The foundation of this dish, offering earthy flavor and a satisfying crunch before being softened by the broth.
Chicken and potatoes – A humble yet hearty filling; the chicken adds protein-rich depth, while the buttery mashed potatoes bring comfort and balance.
Tomatoes and tomatillos – Together, they create a sauce that is both sweet and tangy, adding vibrancy and freshness to the broth.
Dried chiles – Guajillo, pasilla, or your favorite variety infuse smoky heat and complexity, giving the broth its soul.
Queso fresco, onion, and cilantro – The final touch of creaminess, sharpness, and herbal brightness that makes each serving come alive.
Expert Tips:
Warm the tortillas before rolling – Lightly heat them on a skillet or wrap them in a damp towel and microwave for 20–30 seconds. This prevents cracking and makes rolling easier.
Balance the filling – Avoid overstuffing; a modest layer of chicken and potato ensures the taquitos stay tight and crisp during frying.
Fry for texture, not just color – Aim for a golden, blistered surface. Proper frying locks in the filling and creates a shell sturdy enough to soak up broth without falling apart.
Layer the broth flavors – Toast your dried chiles briefly before blending. This releases their oils, deepening the smokiness and richness of the sauce.
Serve immediately after drowning – Pour the broth over the taquitos just before eating. This way, you enjoy both the crunch of the fried tortilla and the comforting soak of the sauce.
Taquitos Ahogados
Ingredients
For the filling
Chicken – 2 breasts or thighs, simmered until tender, then shredded
Garlic – 2 cloves, to season the chicken broth
Onion – ½ medium, cooked with the chicken for depth of flavor
Cilantro – a small handful, for freshness in the cooking broth
Potatoes – 2 medium, boiled until soft and mashed with a touch of butter
Butter – 1 tablespoon, to enrich the mashed potatoes
Corn tortillas – 10–12, for rolling the taquitos
For the sauce (broth)
Tomatoes – 3 medium, ripe and juicy
Tomatillos – 2 small, for tangy brightness
Chiles – 2–3 (such as guajillo, pasilla, or your preferred variety), for heat and depth
Chicken broth – 3–4 cups, the base that soaks the taquitos
Salt and pepper – to taste
For garnish
Onion – finely chopped, for crunch and sharpness
Cilantro – freshly chopped, for herbal freshness
Queso fresco – crumbled, to add a creamy, salty finish
Instructions
Cook the chicken – In a pot, simmer chicken with garlic, onion, and cilantro until tender and fully cooked. Remove, shred the meat, and set aside.
Prepare the potato filling – Boil the potatoes until soft. Mash with a bit of butter, then mix with the shredded chicken to form a hearty filling.
Make the sauce – Blend tomatoes, tomatillos, and chiles into a smooth base. Pour into a saucepan, add chicken broth, and simmer until the flavors come together into a rich broth.
Assemble and fry the taquitos – Spoon the chicken–potato mixture into warm tortillas. Roll them tightly, then fry in hot oil until golden and crisp.
Serve drowned in flavor – Place the taquitos in a bowl or deep plate, ladle the warm broth over them, and top with chopped onion, fresh cilantro, and crumbled queso fresco.
Important Notes When Making Taquitos Ahogados Recipe:
Timing is everything – Fry the taquitos just before serving to preserve their crispiness; once soaked, they soften quickly.
Broth consistency matters – Keep the sauce slightly thin so it seeps into the tortillas without overwhelming them; too thick, and it becomes more of a salsa than a broth.
Choose tortillas wisely – Corn tortillas work best; flour tortillas may become gummy when soaked in the broth.
Adjust heat to preference – Use fewer chiles for a milder broth or combine mild and hot varieties for layered spice.
Garnishes complete the dish – Don’t skip the onion, cilantro, and queso fresco; they add texture, freshness, and creaminess that balance the richness of the taquitos.
How To Enjoy Taquitos Ahogados After Cooking
Serve immediately – Place the freshly fried taquitos in a deep plate or shallow bowl while they’re still hot and crisp.
Ladle the broth generously – Pour the warm tomato–tomatillo–chile broth over the taquitos, letting them soak but not drown completely. This balance preserves a hint of crunch while infusing rich flavor.
Layer the garnishes – Sprinkle finely chopped onion for sharpness, fresh cilantro for brightness, and crumbled queso fresco for a creamy, salty contrast.
Pair with accompaniments – Serve alongside a fresh green salad, Mexican rice, or refried beans for a complete, comforting meal. Warm corn tortillas on the side can make it even heartier.
Enhance the experience – A squeeze of lime or a drizzle of crema adds brightness, while a cold Mexican beer, agua fresca, or horchata creates the perfect pairing.
Savor the contrasts – Enjoy each bite with its interplay of crispy tortilla edges, tender filling, silky broth, and vibrant toppings—the essence of tradition and comfort in one dish.
Nutrition Information
For Taquitos Ahogados (per serving, about 2 taquitos with broth and garnishes):
Calories: 285 kcal | Total Fat: 13.8 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 2.0 g | Cholesterol: 50 mg | Sodium: 450–550 mg (depending on broth and added salt) | Total Carbohydrates: 26 g | Dietary Fiber: 4.1 g | Sugars: 3.8 g | Protein: 17 g
Frequently Asked Questions:
What does “ahogados” mean in this dish?
“Ahogados” translates to “drowned.” The taquitos are first fried until crispy, then served soaked in a flavorful tomato–tomatillo–chile broth, combining crunch with comforting warmth.
Can I make Taquitos Ahogados ahead of time?
You can prepare the filling and the broth in advance, but the taquitos should be fried fresh before serving. This preserves their crispiness before they’re soaked in broth.
What type of tortillas works best?
Corn tortillas are traditional and hold their shape better in the broth. Flour tortillas may become soggy and lose structure.
Is this dish very spicy?
The spice level depends on the chiles used. Guajillo offers mild smokiness, while pasilla or arbol chiles bring more heat. You can combine or adjust them to your taste.
How is this dish typically served?
Taquitos Ahogados are served in a bowl or deep plate, ladled with broth, and topped with onion, cilantro, and queso fresco. They’re often paired with rice, beans, or a fresh salad for a complete meal.
How do I keep corn tortillas from breaking when rolling taquitos?
Warm them first—either on a skillet or in the microwave wrapped in a damp towel for 20–30 seconds. This softens the tortillas and prevents cracking.
What’s the secret to making the taquitos extra crispy before adding broth?
Fry them in hot oil (about 350°F / 175°C) until golden and blistered. Drain on paper towels to remove excess oil before serving.
How can I make the broth richer and more flavorful?
Toast the dried chiles briefly in a dry skillet before blending. This step releases natural oils and adds depth to the broth.
Can I bake the taquitos instead of frying?
Yes. Brush or spray tortillas lightly with oil, fill and roll them, then bake at 400°F (200°C) for 15–20 minutes until golden and crisp. They’ll be lighter but still tasty.
How do I stop the taquitos from falling apart in the broth?
Make sure they’re tightly rolled, secured if necessary with toothpicks, and fried until crisp. Add the broth just before serving to keep them from getting overly soggy.