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
Units
Scale
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
- 1/4 cup avocado or neutral oil
Salsa:
- 6–8 tomatoes
- 1/2 onion
- 3 garlic cloves, unpeeled
- 3–5 chiles de arbol
- 1 small bay leaf
- 1 tsp dried oregano
- 1 tsp of Better than Bouillon
- 1/2 tsp black pepper
- 1/2 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 1/4 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
