Back to list

Best Easy Taquitos Ahogados Recipe

Name: Best Easy Taquitos Ahogados Recipe
Total time: 45 min
Yield: 200 g
Ingredients: corn tortillas 12 pieces; shredded cooked chicken 2 cups; vegetable oil 1.5 cups; Roma tomatoes 4 pieces; white onion 0.5 pieces; garlic cloves 2 cloves; guajillo chiles (seeded, stems removed) 2 pieces; refried beans (optional, for filling) 0.5 cup; kosher salt 1 tsp; black pepper 0.5 tsp; ground cumin 0.5 tsp; oregano (Mexican preferred) 0.5 tsp

Crispy fried taquitos drowned in a rich tomato and chile sauce, Jalisco-style. This family-friendly dish combines satisfying crunch with a tangy, flavorful sauce for a unique texture experience.

Cook 45 min Difficulty NORMAL 430 kcal

#family friendly #mexican #comfort food

Image coming soon

Ingredients

Main ingredients

corn tortillas 12 pieces
shredded cooked chicken 2 cups
vegetable oil 1.5 cups
Roma tomatoes 4 pieces
white onion 0.5 pieces
garlic cloves 2 cloves
guajillo chiles (seeded, stems removed) 2 pieces
refried beans (optional, for filling) 0.5 cup

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.5 tsp
ground cumin 0.5 tsp
oregano (Mexican preferred) 0.5 tsp

Nutrition summary

Carbohydrates 41 g 38%

Protein 18 g 17%

Fat 21 g 45%

Serving size 200g

Cooking steps

1

Prep the sauce: Toast the guajillo chiles in a dry skillet over medium heat for about 1 minute per side until fragrant, being careful not to burn.
2

Simmer the tomatoes, toasted chiles, onion, and garlic in a saucepan with 2 cups water over medium-high heat until the tomatoes soften (about 10 minutes).
3

Blend the softened vegetables and chiles with their cooking liquid, half the salt, cumin, oregano, and black pepper until smooth.
4

Heat 1 tbsp of oil in a saucepan over medium and simmer the blended sauce for 8–10 minutes, adjusting seasoning if needed. Keep warm.
5

To assemble taquitos: Warm the tortillas briefly on a skillet to make pliable. Fill each with a few tablespoons of shredded chicken (and optional refried beans), then roll tightly and secure with a toothpick.
6

Heat the remaining oil in a deep skillet over medium-high heat. Fry the taquitos in batches, turning to crisp on all sides, 2–3 minutes per batch. Drain on a rack or paper towels.
7

To serve: Place fried taquitos on plates and ladle the hot chile-tomato sauce generously over them. Serve immediately for the signature texture contrast.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Corn tortillas are fundamental to Taquitos Ahogados, providing the base for rolling and crisping. The interplay of the shredded chicken filling and the rich guajillo-tomato sauce defines both the flavor and the unique 'drowned' texture of this Jalisco-style dish.

Q. How do I get the taquitos crispy but not greasy?

The key is to preheat the oil to medium-high (about 350°F) before frying and to fry in batches, turning regularly for an even golden crust. After frying, drain taquitos immediately on a rack or paper towels to wick away excess oil and maintain their crisp texture.

Q. How can I prevent the taquitos from opening while frying?

Warm tortillas until just pliable to avoid cracking. After rolling with the filling, secure them with a toothpick before frying. Don’t overcrowd the pan, as this can cause the taquitos to unravel. Careful handling during frying ensures the tight, crunchy roll.

Q. How many calories and macros are in one serving?

One serving (200g) provides approximately 430 kcal, with 41g carbohydrates (38% of calories), 18g protein (17%), and 21g fat (45%). This balance offers hearty energy and satisfying flavor in each portion.

Best Easy Taquitos Ahogados Recipe

AI 영양사 앤디