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Tacos Ahogados (Drowned Tacos)

Easy crispy cheese and poblano crispy tacos swimming in a delicious salsa verde!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 2 Servings


  • 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.


If the corn tortillas tend to tear when you are rolling them, you may need to fry them lightly before filling them. The key is to find a good quality tortilla. This sauce recipe will yield 4 servings.