Tacos Ahogados translate directly to drowned tacos. They are crispy, savory tacos drowned in a deliciously spiced red salsa unlike any other you’ve had before. These drowned tacos will take you through a ride of flavors and textures you didn’t know you needed!
Tacos Ahogados: A Delicious Journey with Plant-Based Twists
Tacos Ahogados, or “drowned tacos,” are a mouthwatering Mexican dish with a rich history rooted in the western state of Jalisco. These tacos are typically filled with meat, such as carnitas, birria or chicken, and then drenched in a flavorful, spicy broth or sauce. The name “ahogado” comes from the Spanish word for “drowned,” referring to the way the tacos are submerged in the sauce, creating a unique, mouthwatering experience.
The History of Tacos Ahogados
Have you ever had a torta ahogada? The origins of Tacos Ahogados trace back to Guadalajara, Jalisco’s capital, where they became a popular street food. They were originally made with tortas (a type of Mexican sandwich) filled with pork and drenched in a spicy tomato-based sauce. Over time, the concept evolved, and the dish took on various forms, including the now-famous tacos ahogados. Just in case you’re wondering what a torta ahogada looks like:
Traditionally, tacos ahogados are made with corn tortillas filled with carnitas, then dipped in a spicy chile de árbol sauce, and finally topped with fresh onions, cilantro, and lime juice. I highly recommend soaking only half of the tacos in the sauce so that you can still enjoy that crispiness! The contrast between the soft, soaked tortilla and the hearty filling creates a unique textural experience that will blow your mind!
Making Tacos Ahogados Plant-Based
As more people embrace plant-based diets, traditional Mexican dishes like tacos ahogados are super easy to make plant-based with delicious meat alternatives. Here are some of my favorite plant-based fillings that maintain the culture of the original dish while offering a nutritious twist:
- Plant-based meats:
- Why it works: I like using Beyond Beef or Impossible Ground Beef for an easy meat substitute that tastes identical to ground beef. It’s not carnitas but if you mix 50/50 with the shredded king oyster mushrooms below or the jackfruit carnitas you will get a filling that feels like it is too good to be true! This I perfect for those that are not very used to plant-based foods because it tastes just like meat.
- Shredded king oyster mushrooms:
- Why it works: Mushrooms, particularly oyster or king trumpet mushrooms, have a meaty texture that works well as a carnitas substitute. When they are seasoned and cooked properly, they soak up flavors beautifully and provide a satisfying bite. Try my shredded king oyster mushroom recipe for the perfect filling!
- Preparation overview: Shred the mushrooms using a fork and cook them with traditional carnitas spices like cumin, oregano, garlic, soy sauce (for umami flavor), and orange juice until they are tender and slightly crispy.
- Jackfruit Carnitas:
- Why it works: Young green jackfruit has a stringy texture similar to pulled pork and easily absorbs the rich, smoky flavors of carnitas or barbacoa seasoning.
- You’ll only need about 6 ingredients and 30 minutes to make these. Click here for my jackfruit carnitas recipe!
- Lentil Picadillo:
- Why it works: If you’re not a big fan of plant-based meats, you need to try lentils! Lentils are a protein-packed, versatile legume that can be seasoned and cooked to mimic the texture of ground meat.
- Preparation: Cook lentils with tomatoes, onions, garlic, and a blend of spices like cumin and paprika. The result is a hearty filling that pairs perfectly with the tangy sauce of tacos ahogados. Click here for a perfect lentil picadillo recipe!
How to Make Tacos Ahogados step-by-step
Making tacos ahogados is a labor of love so don’t try to rush it. I can usually make this in about 45 minutes but give yourself an hour for the first time!
- Prep the salsa ingredients.
2. Make the filling for the tacos.
3. Assemble the tacos and pan-fry them
Tips for Perfect Plant-Based Drowned Tacos
- Use Quality Tortillas: The base of any good taco is the tortilla. Look for fresh, soft corn tortillas, or make them homemade. Homemade corn tortillas are sturdier and have a better flavor than mass-produced ones. However, I don’t always have time to make them at home so my go-to store-bought tortillas are always Mission.
- Layer Flavors in the Sauce: The key to a great taco ahogado is the salsa! Start with a base of roasted tomatoes, chiles de árbol and chiles guajillo or California. Add garlic, onion, and spices like bay leaf and oregano for depth. Simmer the sauce until it thickens and develops a rich flavor.
- Don’t Overfill the Tacos: To prevent your tacos from falling apart, be mindful of the amount of filling you use. A moderate amount of filling allows the tortilla to soak up the sauce without becoming too soggy.
- Garnish Generously: Tacos ahogados are all about the toppings. I love having a fresh crunch so I love adding cabbage or lettuce along with freshly chopped onions, cilantro, a squeeze of lime, and sometimes even some crema to help balance out the spiciness.
- Serve Immediately: Tacos ahogados are best enjoyed right after being assembled. The longer they sit, the soggier they get, so serve them up as soon as they’re drenched in sauce.
Embracing Tradition with a Modern Twist
Tacos Ahogados show the rich culinary traditions of Mexico, offering a dish that is both comforting and full of flavor. By making them plant-based, you can enjoy this comforting dish while staying true to your dietary preferences. Whether you’re using mushrooms, jackfruit, lentils, or another creative filling, these tacos are sure to delight your taste buds and bring a touch of Mexican tradition to your table.
More Comforting Mexican Recipes Made Plant-Based
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Tacos Ahogados (Drowned Tacos)
- Total Time: 50 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
Tacos Ahogados translate directly to drowned tacos. They are crispy, savory tacos drowned in a deliciously spiced red salsa unlike any other you’ve had before. These drowned tacos will take you through a ride of flavors and textures you didn’t know you needed!
Ingredients
Tacos:
- 10–12 corn tortillas
- 1 lb plant-based beef or filling of choice (see above)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- Salt to taste
- 1 tbsp avocado or neutral oil
- ¼ cup avocado or neutral oil
Salsa:
- 6–8 tomatoes
- ½ onion
- 3 garlic cloves, unpeeled
- 3–5 chiles de arbol
- 1 small bay leaf
- 1 tsp dried oregano
- 1 tsp of Better than Bouillon
- ½ tsp black pepper
- ½ cup water
- Salt to taste
Toppings:
- Shredded cabbage
- Avocado
- Sour cream/Crema
- Cilantro
- Pickled red onions
Instructions
- Roast the tomatoes, onion, and garlic using your air fryer, oven, or stove. If using the air fryer or oven, roast at 400F for 25-30 minutes or until the veggies are blistered and blackened.
- Turn a pan on medium heat and add a bit of oil. Pan-fry the dried chilies on each side for about 1 minute or until they turn a bright red color. Watch closely to avoid burning them. Set them aside to cool off and remove stems and seeds once they are cooled.
- While the veggies are roasting make your filling. Add 1 tbsp oil to the pan add your plant-based meat along with the seasonings and cook for 10-12 minutes until it is golden brown and cooked through.
- Once the veggies are roasted, peel the garlic add all the salsa ingredients into a blender, and blend until smooth. Taste and adjust seasonings to taste. Add extra water if needed. Set aside.
- Next, heat the tortillas on the griddle (comal) or cover in the microwave just until they are warm. Keep them covered.
- Scoop about 1-2 tablespoons of filling onto the tortilla and fold it in half to close it or roll it up. Use a toothpick to keep it closed if necessary. Repeat until all tacos have been made.
- Heat up the same pan used to fry the chilies earlier and add about ¼ cup of oil. Once the oil is hot, gently place the tacos in the pan. Fry on each side for about 2 minutes or until crispy and golden brown. Alternatively, you can brush them lightly with oil and bake them at 425 F for 10-15 minutes or until golden brown and crispy.
- Once they are all golden brown, place them on a paper towel to soak up any excess oil.
- Place tacos on a plate and pour in some of the freshly made salad to allow the tacos to soak up for a few minutes.
- Add toppings like avocado, shredded cabbage, crema, and enjoy!
- Prep Time: 10
- Cook Time: 40
- Category: mains
- Method: Oven, stove
- Cuisine: Mexican
The best crispy tacos I’ve ever made! The sauce makes this recipe a 1000/10