This is a fantastic dish—crispy rolled tacos “drowned” in a rich, flavorful broth. It’s the perfect marriage of crunchy and soupy. Here’s how to make Taquitos de Pollo Ahogados with a proper consome from scratch.
Taquitos de Pollo Ahogados
*Serves 4-6*
Part 1: The Consome (Tomato-Chile Broth)
Ingredients
-
4 large Roma tomatoes, quartered
-
1/2 white onion, roughly chopped
-
2 garlic cloves, unpeeled
-
2 dried guajillo chiles, stemmed and seeded
-
1 dried ancho chile, stemmed and seeded (optional, for depth)
-
4 cups (1 litre) chicken stock
-
1 tsp dried Mexican oregano
-
1/2 tsp ground cumin
-
Salt, to taste
-
1 tbsp vegetable oil
Instructions
-
Toast the chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for 20-30 seconds per side until fragrant and slightly flexible. Don’t burn them or they’ll turn bitter. Place them in a bowl and cover with hot water; soak for 10 minutes to soften. Drain.
-
Char the vegetables: In the same dry skillet, char the tomatoes, onion, and unpeeled garlic cloves until they get dark blistered spots, turning occasionally. Once cool enough, peel the garlic.
-
Blend: Transfer the charred vegetables, drained chiles, oregano, cumin, and 1 cup of the chicken stock to a blender. Blend on high until perfectly smooth.
-
Strain and fry: Heat 1 tbsp of oil in a large pot over medium-high heat. Pour the blended salsa through a fine-mesh strainer into the pot. Fry the sauce, stirring constantly, until it darkens slightly and thickens, about 5 minutes.
-
Simmer: Pour in the remaining 3 cups of chicken stock. Bring to a boil, then reduce to a gentle simmer. Season with salt. Let it cook for 15-20 minutes while you make the taquitos. Keep it warm on low.
Part 2: The Taquitos de Pollo
Ingredients
-
2 cups cooked, shredded chicken (rotisserie works perfectly, or use poached breast/thigh)
-
1/2 cup shredded mozzarella, Oaxaca, or Chihuahua cheese
-
2 tbsp finely chopped white onion
-
2 tbsp chopped fresh cilantro
-
Salt and pepper, to taste
-
12-15 yellow corn tortillas
-
Vegetable oil, for shallow frying (about 1/2 inch depth)
Instructions
-
Make the filling: In a bowl, combine the shredded chicken, cheese, chopped onion, and cilantro. Mix well and season with salt and pepper. The cheese isn’t always traditional, but it adds a lovely creamy texture against the broth.
-
Soften the tortillas: This is the most critical step to prevent cracking. Heat the tortillas on a dry comal or skillet until soft and pliable, or wrap them in damp paper towels and microwave for 30-45 seconds. Keep them wrapped in a clean kitchen towel to stay warm and flexible.
-
Assemble the taquitos: Place a couple of tablespoons of the chicken filling in a line across the lower third of each warm tortilla. Roll up tightly into a cylinder. Secure each one with a toothpick threaded through the seam.
-
Fry: Heat about 1/2 inch of oil in a skillet to 350°F / 175°C. Fry the taquitos in batches, seam-side down first, for about 2-3 minutes per side until golden, crispy, and sealed. They should be stiff enough to hold their shape. Drain on a wire rack or paper towels. Remove the toothpicks.
Assembly (The “Ahogado” Part)
In individual shallow bowls, place 3-4 crispy taquitos. Ladle the piping hot consome generously over them until they are partially submerged. Serve immediately.
The Traditional Garnishes
The toppings are non-negotiable for the full experience. Set out bowls of:
-
Finely shredded iceberg lettuce or cabbage, for crunch
-
Crema Mexicana or sour cream, drizzled on top
-
Crumbled queso fresco or Cotija cheese
-
Finely diced white onion
-
Fresh cilantro leaves
-
Salsa roja or salsa verde, for extra heat on the side
-
Lime wedges
The contrast is everything: the taquitos hold their crunch in the center but soften slightly at the edges, soaking up the smoky, tangy broth. The cold crema and crisp lettuce make every bite layered and satisfying.
Enjoy—this is comfort food at its finest.