Drowned Taquitos

Name: Drowned Taquitos
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 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); 1 head green cabbage (shredded); 1 cup Mexican crema; 1 cup crumbled queso fresco; Pickled red onions

Taquitos Ahogados

Recipe Yield

40 taquitos

Cooking time

3 hours 30 minutes

Rate this recipe

4.13 from 8 votes

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.

Comments

112comments inDrowned Taquitos

Sylvia Salinas

Mar 21

On the weekends we watch your videos of the meals . We are so amazed on all the ones you’ve done. I’ll be making the Taquitos Dorados for the family this Easter. Just so you know, we enjoy your show so much. Happy Easter to you and your family.

1. Pati Jinich
  
  Mar 31
  
  Thanks so much Sylvia, enjoy the Taquitos and Happy Easter!
  
Karen Baxter.

Feb 14

Patti, you are so talented. Looks easy for you. Lots of ingredients. I no longer cook. Very old. I watch you because you are a wonderful person.

1. Pati Jinich
  
  Feb 15
  
  This is very sweet of you Karen, thank you!
  
Ayde

Nov 20

This is first for taquitos and soup I will try it it looks delicious

1. Pati Jinich
  
  Nov 21
  
  Hope you will like these taquitos as much as I do Ayde 😉
  
Beverly

Sep 30

This looks delicious. If making for just two people can I freeze them before frying them.

1. Pati Jinich
  
  Oct 05
  
  Absolutely Beverly, or you can also fry them before freezing and then reheat in the oven when you are ready to eat them 🙂
  
Michelle

Nov 10

My family and I absolutely love this recipe! Ty for sharing. I do have a question. Do you blend the guajillos and tomatoes with the broth or are they disposed of with remainder of ingredients? Your broth looks a little more red that’s why I was curious. Thank you!

1. Pati Jinich
  
  Dec 11
  
  Hey Michelle, so glad you guys liked the taquitos! For this recipe I just use the broth, no tomatoes or guajillos, but it is not a bad idea to fish them out and blend them with the broth 🙂
  
DELIA R REYES

Nov 01

I AM MAKING RIGHT THIS MINUTE AND ITS 3/4 ALMOST FINISHED!! SMELLS SO GOOD!!

1. Pati Jinich
  
  Nov 02
  
  Mmmmm, yummy! I just love taquitos SO much, enjoy!
  
Erin Kelley

Oct 10

If you haven’t made this recipe yet, make it tonight!! I’ve made it twice now and both times it’s turned out perfectly. If you have a pot roast in you freezer, make this instead! You will not regret it.

This recipe has also changed how I eat the flautas from my local taqueria; now I need to order a caldo to dip and dunk 😋 Thank you for sharing this game changing recipe!!

1. Pati Jinich
  
  Oct 24
  
  So happy you liked this taquitos so much Erin, yay!
  
Steven Cohen

Aug 07

You are awesome. Love your show. My wife is Mexican/American so we love all things Mexican. We also met you at the Skirball Center. (My family has Polish roots so we have the Mexican Polish thing going on too). Wishing you the absolute best. S. Cohen

1. Pati Jinich
  
  Aug 09
  
  Thanks so much for the kind words Steven, abrazos to all!
  
Jessica Reed

Jul 31

this looks fantastic and I am definitely making this! thank you for sharing!

1. Pati Jinich
  
  Aug 09
  
  My pleasure Jessica! Let me know how do you like them!
  
Michael Jude

Jun 28

Making this today! Do you save the tomato, onion, and carrots you strained out of the broth for anything? I bet they are delicious!

1. Pati Jinich
  
  Jul 18
  
  I do not use them for this recipe anymore Michael, but you are right, I guess you can use them to make a base for vegetable soup 🙂
  
Raylene Woodall

Apr 24

Love your recipes and your web site is so user friendly. Thank you!

1. Pati Jinich
  
  May 01
  
  Thanks to you for following Raylene.
  
Yolanda carrillo

Dec 25

Mmm que delicia de receta gracias pato.

1. Pati Jinich
  
  Dec 26
  
  Que alegria que te gusto Yolanda, gracias!
  
Yolanda carrillo

Oct 20

mmm que delicia de tacos gracias pati por tus deliciosas recetas

1. Pati Jinich
  
  Dec 25
  
  Que bueno que te gustaron Yolanda, un abrazo!
  
Sandy

Oct 11

We loved these, I am now making them for my granddaughter’s birthday – she requested them. Thank you for the recipe. Love your show.

1. Pati Jinich
  
  Oct 12
  
  Thanks to you guys for following, un abrazo to both and Happy Birthday to your granddaughter 😉
  
Chris

May 18

Delicious! I like this recipe. The instructions are spot on though I made my own recipe for pickled red onions,(I will try yours one day). We think this dish is comfort food it’s that good! Adding to the rotation.

1. Pati Jinich
  
  May 23
  
  So glad you liked the taquitos Chris, yummy, I love them 😉
  
Jeff in Dallas

May 08

Patty, this recipe is delicious! Will make again and again.

1. Pati Jinich
  
  May 10
  
  So glad you liked it Jeff, yay!
  
Gloria Montano

May 02

Can’t wait to make yr drowned taquitos n flour tortillas

1. Pati Jinich
  
  May 10
  
  Yay, thanks so much Gloria!
  
brandi reyes

Mar 02

These are wonderful. My family loves them.

1. Pati Jinich
  
  Mar 07
  
  Yay Brandi, enjoy 🙂
  
Sheri Duncan

Jan 17

We made this dish. Was unable to find the chiles in the recipe so we substituted with Poblano & habanero chiles. This was a very mild flavor but had a mild taste. We will definitely make again.

1. Pati Jinich
  
  Jan 17
  
  Glad you liked the taquitos Sheri, and surprised you found the habanero mild, most of the times those are really spicy 😉
  
Leia C.

Oct 04

I made these tonight and they did not disappoint! The combination of flavors and textures was out of this world delicious. It’s really not a lot of prep or cook time when you look at hands on, and if you have someone rolling and someone frying the last step flies by.

1. Pati Jinich
  
  Oct 04
  
  I agree Leia, these taquitos are delicious, so glad you liked them 😉
  
Alygonz

Sep 22

Very good my husband and kids loved them thank u …,😘

1. Pati Jinich
  
  Sep 24
  
  Thanks to you, so glad everyone enjoyed the Taquitos 😉
  
Alexes

Sep 18

I love this recipe so much!!

1. Pati Jinich
  
  Sep 18
  
  Yay, thanks Alexes!
  
Pat

Sep 13

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. Pati Jinich
  
  Sep 17
  
  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 😉
  
Kim

Sep 07

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.

1. Pati Jinich
  
  Sep 17
  
  Thanks to you for following Kim. Love to read your family loved these taquitos, yay!
  
Christy Young

Aug 15

I made this and holy moly is it delicious!

1. Pati Jinich
  
  Aug 18
  
  So glad you liked them Christy, thanks for the feedback 😉
  
Gigi

Aug 08

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. Pati Jinich
  
  Aug 11
  
  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!
  
  1. Gigi
    
    Aug 16
    
    Had to make the taquitos, so delicious!! Garnished with your avocado tomatillo salsa. Can it be October already?? 😭
    
    1. Pati Jinich
      
      Aug 18
      
      Great combo Gigi, glad you pair these two recipes together 😉
      
Jennifer Avalos

Jul 11

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. Pati Jinich
  
  Jul 12
  
  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!
  
Glennda Drescher

Jul 09

I would Brown my meat well first. Color adds flavor!

1. Pati Jinich
  
  Jul 11
  
  Of course, perfect Glennda!
  
Linda Sierra

Jul 09

I love your videos! Gracias

1. Pati Jinich
  
  Jul 12
  
  Gracias a ti Linda! Have a great Sunday 🙂
  
Michael D. Guerrero

Jul 09

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. Pati Jinich
  
  Jul 12
  
  Good luck with the Taquitos Michael! Let me know how they come out 😉
  
Carmen Avila

Jul 07

How can I get the video in the episode, for Taquitos Dorados Ahogados ?

1. Pati Jinich
  
  Jul 08
  
  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 😉
  
Holley Rufino

Jun 30

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. Pati Jinich
  
  Jun 30
  
  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!
  
Mary Gonzalez, Texas

Jun 20

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. Pati Jinich
  
  Jun 21
  
  Thanks so much Mary for your kindness, I am really touched! New season is premiering early in the fall, stay tuned 😉
  
Kellie b

May 27

Delish!! A new family favorite.
Thanks Pati

1. Pati Jinich
  
  May 28
  
  Yay! Thanks Kellie 😉
  
Melissa

May 05

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. Pati Jinich
  
  May 11
  
  Thanks so much Melissa, go for those recipes, you will love them. You too stay safe and healthy 😉
  
Bryan McDonald. Bmackrealty@gmail.com

Apr 26

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. Pati Jinich
  
  Apr 27
  
  Good luck Bryan! I am sure you will make the perfect taquitos. Thanks for subscribing to the Newsletter 😉
  
Margot

Apr 25

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!!

1. Pati Jinich
  
  Apr 27
  
  Yay Margot, bravo! Love to read you made those boys happy with this recipe 😉
  
Marielle

Apr 23

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!

1. Pati Jinich
  
  Apr 27
  
  Gracias a ti Marielle! It makes me so happy when my recipes bring back sweet memories to you guys 😉
  
Paul Swanson

Apr 20

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!

1. Pati Jinich
  
  Apr 27
  
  Thanks Paul for giving it a try! Love to read it was a success 😉
  
Loni Santy

Apr 19

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. Pati Jinich
  
  Apr 27
  
  Thank you Loni 😉 So happy to hear you enjoy the show and that you are making home made tortillas, yay!
  
Lola

Apr 16

Hi Pati. I wonder about brushing the taquitos with oil and baking them. Do you think it would work?

1. Pati Jinich
  
  Apr 19
  
  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. Maria
    
    Jul 11
    
    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. Pati Jinich
      
      Jul 12
      
      Thanks for your message Maria, so glad to read you and your boyfriend enjoyed this recipe! I am from Mexico City, have fun 🙂
      
Farzaneh

Mar 15

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?

1. Pati Jinich
  
  Mar 18
  
  Yes Farzaneh, why not? I think is a great idea, please let me know how it turns out!
  
Thomas Yobbagy

Feb 23

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

1. Pati Jinich
  
  Feb 24
  
  Thanks Thomas, so glad you liked them! I’m sure you were the star of the office today 😉
  
Suzanne

Feb 19

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.

1. Pati Jinich
  
  Feb 19
  
  I love these taquitos! And for me as well, the spicier, the better 😉
  
Sabrina

Nov 25

It looks so good I am having it for dinner!😀

1. Pati Jinich
  
  Nov 26
  
  Have a great dinner, Sabrina!
  
Stephanie Swanson

Nov 25

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!

1. Pati Jinich
  
  Nov 30
  
  So glad you guys are enjoying the season and the recipes, Stephanie!
  
Steve metz

Nov 03

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!!

1. Pati Jinich
  
  Nov 05
  
  Oh thank you for the kind words, Steve!
  
Christie

Oct 17

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

1. Pati Jinich
  
  Oct 19
  
  Oh I’m so sorry you found it a bit bland. But I hope your husband had a great birthday!
  
Jessica Thornburgh

Oct 14

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.

1. Pati Jinich
  
  Oct 14
  
  That’s great that you both enjoyed the taquitos, Jessica!
  
Donna Zanetich

Oct 06

Hi Pati,

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

1. Pati Jinich
  
  Oct 25
  
  Exactly, Donna! Let cool, refrigerate, and reheat in the oven.
  
Robert

Sep 30

Enjoyed the show.

1. Pati Jinich
  
  Oct 01
  
  Thank you, Robert!
  
Clover Bei

Sep 30

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.

1. Pati Jinich
  
  Oct 03
  
  I’m so glad you made the recipe your own, Clover…and that it will be on your Thanksgiving menu!
  
Anonymous

Sep 29

Those look so yummy or will try to make some thanks Pati

1. Pati Jinich
  
  Sep 29
  
  Enjoy!
  
Anonymous

Sep 28

When is your show coming back!!!!

1. Pati Jinich
  
  Sep 29
  
  This week! Check here: http://www.tracmedia.com/LOL/PatisMexicanTable2/

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