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”


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.

12 comments on “Taquitos Dorados Ahogados

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

  2. 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.

  3. 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.