Taquitos Ahogados

 

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.