Taquitos Dorados Ahogados

Drowned Crispy Taquitos  

Taquitos Dorados Ahogados
40 taquitos
Pati Jinich
Course: Antojos
Cuisine: Mexican
Keyword: beef, corn tortillas, guajillo chiles, mexican crema, pickled red onions, potatoes, queso fresco, taquitos
Author:Pati Jinich
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local's Tour of Culiacán”

Ingredients

For the taquitos:

  • 2 pounds beef chuck roast, rump roast or other stewing meats, cut into 2-inch pieces
  • 1 white onion, halved
  • 10 garlic cloves
  • 1 bay leaf
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 tablespoon whole black peppercorns
  • 1 Roma tomato
  • 2 carrots, cut into large pieces
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 3 Yukon Gold potatoes, halved
  • 1 cup refried pinto beans
  • 40 corn tortillas
  • Wooden toothpicks
  • Vegetable oil, for frying

To Serve:

  • 1 head green cabbage, shredded
  • 1 cup Mexican crema
  • 1 cup crumbled queso fresco
  • Pickled red onions

To Prepare

  • Place the meat, onion, garlic cloves, bay leaf, chiles, peppercorns, tomato, carrots, and salt in a large casserole or soup pot. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to low, skim off any foam that may formed on top, and cover and simmer for 1 hour and 30 minutes.
  • Add the potatoes, and continue simmering for another 1 hour and 30 minutes, until the meat is easy to shred and the potatoes are fork tender.
  • Transfer the meat and potatoes to a large bowl. Strain the broth into a small saucepan. Bring to a simmer and cook for about another 30 minutes until reduced slightly.
  • Meanwhile, place the meat on a cutting board and finely chop. Mash the potatoes in the bowl, and add the refried beans and chopped meat. Mix until combined and season with salt and pepper.
  • Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about 30 to 40 seconds per side; this will prevent them from breaking when rolling them into taquitos. Place 1 to 2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape. Repeat with remaining tortillas and filling.
  • Fill another heavy pan or large casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos.
  • Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
  • To serve, place 3 to 4 taquitos on a rimmed plate. Top with shredded cabbage, crema, queso fresco, and pickled red onions. Pour hot broth onto the taquitos and serve drowned! Or, you can serve the broth on the side for dunking, or for people to drown the taquitos as they please.

72 comments on “Taquitos Dorados Ahogados

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  1. Hi Pati,
    I plan on making this for my “small”family soon. My question is if we don’t eat all that this recipe makes would it be better to freeze the beef mixture or freeze the fried taquitos

    1. Either works Pat, I would say it is easier to freeze the fried taquitos and then warm them up in the oven when you are ready to enjoy them again 😉

  2. Hello Pati,

    I made these for my family and they were gone in seconds it seemed like. We all enjoyed the recipe. In fact, I had to print it off as I am making these again tonight! Love watching you and seeing all the delicious food you make. Thank you for sharing the love for your culture and your family.

  3. Hi Pati,
    My cousin recommended your show to me a couple of months ago and I’m hooked! Hope you can continue to share great recipes and wonderful stories of all the beautiful cities & pueblos in Mexico. I’ve made your tortas ahogadas so far and although my husband doesn’t eat spicy food, he loved the carnitas. 🤗

    1. Thanks so much Gigi for the kind words and for following the show 😉 Stay tuned because the new season all the way from the beautiful Sonora, Mexico premieres the first week of October!

  4. Hola Pati!

    My father told me to watch your episode “A Local’s Tour of Culiacan” on PBS. The food looked amazing! I’m going to try to make the taquitos. I loved the episode and I think you’re wonderful! Your sons are adorable! Thank you so much for your show!!
    Please don’t stop!

    Besos!

    1. Thank you so much for your kindness Jennifer, and to your dad for the suggestion 😉 Now stay tuned for the new season which premieres this October from Sonora!

  5. Hola Pati, I will be honest that I have been missing alot of your shows. But I am so happy that you are always so available to us here at home. The Taquitos Dorados have been some thing that I have not perfected. I will try my best to follow the recipe. This will be my first time applying what you teach us on tv. Wish me luck. Oh one more thing say hi to juju and your family. Thank you pati!

    1. Hey Carmen, this recipe is on Episode 1 of Season 8 : A Local’s Tour of Culiacan. You can find the video on Amazon Prime 😉

  6. Hey Pati. Love every episode. Because of you My family has learned to cook many many delicious meals. Can you tell which season/episode is Taquitos dorados ahogados? Thank you. Please don’t stop teaching us…

    1. Thanks Holley for the kind words! This recipe is in the first episode of Season 8 “Episode 801: A Local’s Tour of Culiacán”. Enjoy!

  7. Hi Pati, Can’t wait to make this and so many more of your recipes. I could watch you all day on TV. I tell my husband, “My Sister Pati on TV made xyz or said…” You are a part of our family. Good food made from the heart and enjoyed with those you love really does connect and tighten relationships. Your recipes and shared stories contribute so much more than you will ever know. Stay well. Looking forward to many more seasons with you.

    1. Thanks so much Mary for your kindness, I am really touched! New season is premiering early in the fall, stay tuned 😉

  8. I just seen your show for 1st time amazing. Can’t wait to make taquitoes ! Also to make pickled onions. So glad I found you! Stay safe.

    1. Thanks so much Melissa, go for those recipes, you will love them. You too stay safe and healthy 😉

  9. Your show is my favorite on create TV. I love that you visit a location in Mexico and then come back to your home kitchen and try to recreate the dish. I absolutely love this recipe and this will be the 1st then I try to make from your show wish me luck. So happy to know that you have a monthly newsletter that I can subscribe to

    1. Good luck Bryan! I am sure you will make the perfect taquitos. Thanks for subscribing to the Newsletter 😉

  10. I made these for dinner tonight! I cooked the meat in the crockpot because I thought it would be easier that way with my 3 young boys. The roast was delicious before I continued with the recipe and I’ll make my next roast this way! We all loved this recipe. Super yummy dinner!!

  11. These are my favorite!! My mom would make these when I was a kid but with chicken. To see them here brings so many wonderful memories!! I’ll have to try them with beef. I love your recipes! The flavors are so authentic and the way you embrace our Mexican culture brings me so much happiness. ¡Gracias!

  12. Just made this fabulous dish after seeing it done on TV the other day to such good and charming effect. The immediate result: perhaps the most subtly satisfying taste I’ve ever made from scratch. Thank you Pati and Crew for bringing this gem of a recipe to broader life!

  13. We love watching your show and have made many of the dishes!! Gonna try these tonight with freshly made tortillas!! Hoping it turns out!! Thank you for being you Pati!!!! 😉

    1. That works Lola! That way you save some calories from not frying 😉 Just maybe at the end of baking them turn on the broiler for few seconds so they get really crispy 😉

      1. Hi Patti, my boyfriend is Mexican from Guanajuato. He has never heard of this recipe. We absolutely loved it. We even thought to just eat the roast with potatoes because it was so delicious. So tell me What part of Mexico are you from?
        That’s it

        1. Thanks for your message Maria, so glad to read you and your boyfriend enjoyed this recipe! I am from Mexico City, have fun 🙂

  14. Hi patti,
    I am planning to make this today with some modification. After I remove the meat from the broth, looos like you throw out the onion carrots tomatoe garlic and chilies.
    Can I not use immersion blender to bend in Chilies Tomate and garlic into
    The broth?

  15. What a great recipe! Made this today. We Loved it. Great amount of leftovers perfect for taking to work tomorrow for coworkers.

  16. I made these and they were a huge hit. The broth will make you well! The kids loved heaping all the sides into their bowl and dunking taquitos in the broth. Will make the taquitos a little spicier next time cause my grandkids are worthy. They do freeze very well and after defrosting they microwave back to crisp. I used the microwave to soften the tortillas. I didn’t have the bitter orange so we just used softened red onions but I missed the pickled element so we’ll do that next time. Congrats Pati, we’ll make these forever.

  17. Recently discovered my family has roots in Sinaloa. This episode was very timely and I was so excited to make a meal for my family. I already make homemade taquitos and was very excited to eat them in a new way.
    I made the sopa in the crockpot on low temperature. Put the potatoes in 3hrs prior to completion. I added an extra dried pepper (chipotle). I took the onions and emulsified them, then added to the potatoe and bean mixture. Also, added some salt, garlic powder and chili powder.
    This recipe was packed with so many complex flavors. My family really enjoyed the meal.
    Thank you Pati. Love watching and learning from you!

  18. I added a touch of “better than bullion” beef bullion and added an additional 5 arbol chiles as well. Probably some of the best broth I’ve had. My son tasted the broth, rolled his eyes and said he just wanted a bowl of the broth. But then he had the tender beef and he couldn’t wait for the finished product. Thanks for bringing this recipe to the show!!

  19. Question! Is the leftover broth ment to be a little bland? I did everything the way you said. Making for hubby’s birthday today!

  20. After seeing your show…I knew I had to try these. I did a few things differently to break up the work: I slow cooked the meat last night to this morning in an Instant Pot. Turned out great. I pickled the onions this morning and then did the meat mash and rolled the tacos tonight. I added some avocado, cilantro and basic red salsa. It all came out AMAZING. I think I prefer the shredded beef with potatoes and beans from now on. My 80 year old mother in law loved the dish especially because she could soak the taquitos. I was surprised by how well it all went together…just delicious. Thank you Pati.

  21. Hi Pati,

    What is the best way to store leftover taquitos? I was thinking cool, then refrigerate and reheat in the oven…

  22. Woke up to this recipe saturday morning and had most of the ingredients except the crema & Tortilla. I went to fetch the remaining items and made this Drowned Crispy Tacos. It was amazing!
    I put a little spin on it thou, i added to the mash potato, carrots, refried beans and meat, half of a small diced raw onion before rolling my tacos. I had to make them a bit smaller because I forgot the tooth pics. I rolled then tight then place the loose end down in the oil so it wouldn’t open. A few did, but we got a hang of it and fried all 30 tacos.

    My husband began eating them before they were ready to serve, they were that good. My daughter & granddaughter ate until they were filled as well. The flavors were on point.

    I cooked the potato & carrots separately because I’m avoiding the starches. I’m on the Keto diet so I set aside my meat & soup and added the cabbage & crema; I added queso fresca and fresh cilantro, with the pickled red onions to mine and I was satiated and enjoyed every bit of it.

    It’s on the menu for Thanksgiving.

    Thank you for sharing these recipes, I will try the others soon.