Tacos ahogados literally translates to drowned tacos! Crispy rolled tacos in a delicious green chile sauce! Authentic Mexican flavors are what you will get with Cacique®. There’s the delicious crumbled Cacique Ranchero Queso Fresco, creamy Cacique Crema Mexicana and the spicy Cacique Pork Chorizo. What are you waiting for?
Do You Follow Food Trends?
Mexican cuisine never stops trending! Each year Cacique® works with leading voices in Mexican cuisine to identify What’s Next in Mexican Cuisine. These are the trends that you will see on the tables in homes across the country in the coming year. I was inspired by the 2021 trend prediction that deep; rich sauces will continue to grow in popularity. Start with a few fresh ingredients combined with the quality products of Cacique® and it’s guaranteed to be delicious!
Develop deep rich flavors in minutes!
The key to developing deep slow cooked flavors in sauces and salsa recipes is this little trick I learned from mom. Fry it! Searing and frying your sauces and salsas helps develop more flavors in a short amount of time. It also improves the texture and extends the life of the sauce or salsa.
Need quick meals? A little planning ahead goes a long way!
Prepping ahead the night before will make dinner the next day go a lot quicker. On the weekends I prepare homemade tortillas and use them through out the week for different meals.
Freezer Friendly Foods!
Did you know that you could freeze Cacique Ranchero Queso Fresco? All of the Cacique® products used in this recipe are freezer friendly. I am happy to once again partner with Cacique®, one of the country’s top Hispanic food brands. All opinions are 100% my own.
Tacos Ahogados (Drowned Tacos)
- 1 cup avocado oil plus 3 tablespoons
- 1 pound tomatillos washed and roughly chopped
- 2 large poblanos roughly chop one seeded poblano. The second one slice 12 thin strips
- 1-2 jalapenos seeded and roughly chopped
- 2 cloves of garlic peeled
- 1/4 white onion peeled
- 1 small bunch of cilantro washed
- 1 tbsp chicken bouillon powder
- 1 1/2 cups water
- Salt and pepper to taste
- 6 corn tortillas
- 10 oz. Cacique Ranchero Queso Fresco
- 9 oz. Cacique Pork Chorizo
- 6 oz. Cacique Mexican Crema
- Preheat a large griddle or skillet and warm the corn tortillas. Transfer to warmer as they cook.
- At the same time, in a medium pot, preheat the 3 tablespoons of reserved avocado oil for a few minutes. The key to preparing this recipe in a timely manner is to multitask.
- To the blender jar add tomatillos, jalapenos, 1 roughly chopped poblano, 2 cloves of garlic, onion, 1/2 of cilantro, 1 1/2 cups of water, 1 tbsp chicken bouillon, salt and pepper to taste. Blend on high until very smooth. Pour sauce into preheated oil in medium pot.
- Stir green chile sauce to combine. When it begins to boil rapidly, reduce the heat and continue cooking for until you are ready to serve. Taste for salt as it cooks.
- In another skillet at medium heat, cook the pork chorizo for 10 minutes, crumbling as it cooks. Drain onto a plate lined with paper towels.
- At the same time, preheat the 1 cup of reserved avocado oil at medium heat in a skillet for 5-7 minutes.
- While the green chile sauce is cooking, fill the warm tortillas with a strip of queso fresco and a thin strip of poblano. Place two rolled tacos seam sides touching. Secure with two toothpicks about two inches apart in the center.
- Transfer filled tacos to the preheated oil. Fry the six tacos for 8 minutes, turning as needed. if you like them extra crispy, you can fry them a little longer.
- Transfer crispy tacos to a shallow bowl. Ladle hot green chile sauce over tacos. Garnish with queso, chorizo, crema and cilantro.