I made ridiculously crunchy, gooey Homemade Mexican Tacos swimming in salsa verde that will wreck your plans to eat anything else today.

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I’m obsessed with Tacos Ahogados. They’re messy, loud, and exactly what I want for dinner.

The cheese gets crispy and melty at the same time, then the salsa verde floods everything and I lose control. I love that bright tang from tomatillos and that stretchy queso Oaxaca pulling like it’s trying to escape.

Homemade Mexican Tacos have nothing on this, as far as Mexico Recipes. And the crunch from the tortilla edges soaked but still holding up.

No frills, all flavor. Side of lime, sliced onion, done.

I’ll eat these any night of the week. No regrets, ever, seriously, always.

Ingredients

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Tortillas: soft, soak up sauce, hold everything together.
Queso Oaxaca: melty, stringy cheese, luxurious goo.
Poblano peppers: smoky, mild heat, adds charred flavor.
Vegetable oil: fries shells for crisp, golden texture.
Fine salt: seasons everything, makes flavors pop.
Tomatillos: tangy green base for bright, slightly tart sauce.
Serrano or jalapeño: adds real heat, pick intensity.
White onion (for salsa): sharp bite cooked into sauce.
Garlic: savory backbone, subtle warm depth.
Fresh cilantro leaves: herb freshness, bright green lift.
Chicken or vegetable broth: thins salsa, adds savory body.
Fresh lime juice: zippy acidity, brightens heavy components.
Granulated sugar: tames tartness, balances the sauce.
Queso fresco or cotija: salty crumbly finish, great contrast.
Mexican crema: cool, tangy drizzle that calms heat.
Sliced white onion (garnish): crunchy, sharp finishing bite.
Cilantro sprigs: fresh garnish, pretty herb pop.
Lime wedges: squeeze-on freshness, essential brightener.
Radishes (optional): peppery crunch, pretty color contrast.

Ingredient Quantities

12 small corn tortillas (about 3 1/2 inch)

10 oz queso Oaxaca or queso Chihuahua, shredded or pulled

2 large poblano peppers, roasted, peeled and seeded

1 cup vegetable oil for frying (plus extra if needed)

1 tsp fine salt, plus more to taste

1 lb tomatillos (about 10 to 12), husked and rinsed

2 medium serrano or jalapeño chiles (use serranos for more heat)

1/2 medium white onion (divided use: salsa and garnish)

2 garlic cloves

1 cup packed fresh cilantro leaves

1 cup low sodium chicken broth or vegetable broth

1 tbsp fresh lime juice (about 1 lime)

1/2 tsp granulated sugar or a pinch, optional to balance acidity

1/3 cup crumbled queso fresco or cotija for topping

1/2 cup Mexican crema or sour cream for drizzling

1/2 cup thinly sliced white onion for garnish

Fresh cilantro sprigs for garnish

Lime wedges for serving

Optional: 6 to 8 radishes, thinly sliced for crunch

How to Make this

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1. Make the salsa verde first: put the husked tomatillos, serrano or jalapeño chiles, half the white onion and the garlic in a pot, cover with water and bring to a simmer for 5 to 8 minutes until the tomatillos soften.

2. Drain and carefully transfer the hot veggies to a blender, add the packed cilantro, 1 cup broth, 1 tablespoon lime juice, 1 teaspoon fine salt and the optional 1/2 teaspoon sugar; blend until smooth, taste and add more salt or lime if needed. Keep warm.

3. While the salsa cooks, shred or pull the queso Oaxaca or Chihuahua and slice the roasted, peeled and seeded poblano peppers into strips.

4. Heat about 1 cup vegetable oil in a wide skillet over medium high heat until shimmering but not smoking. Use extra oil if your pan is small so tortillas can fry evenly.

5. Warm each corn tortilla briefly on a comal or skillet so they are pliable, then put a good handful of cheese and a few strips of poblano on one side, fold and press gently to seal; repeat for all tortillas.

6. Fry the stuffed tacos in batches, 1 to 2 minutes per side or until golden and crispy and the cheese inside is melty; use tongs to flip, drain on paper towels and sprinkle each with a pinch of salt while hot.

7. To assemble as tacos ahogados, spread a shallow pool of warm salsa verde on a plate or shallow bowl, place 2 to 3 crispy tacos into the salsa so they start to soak but still hold some crunch.

8. Top the drowned tacos with crumbled queso fresco or cotija, a drizzle of Mexican crema or sour cream, the thinly sliced white onion reserved for garnish, and a few cilantro sprigs.

9. Add thinly sliced radishes if using for crunch and serve immediately with lime wedges for squeezing over everything.

10. Tips: keep the salsa warm so the tacos soak but dont get completely soggy, fry in small batches to keep oil temperature steady, taste salsa before drowning and adjust salt or lime, and eat right away because theyre best the first few minutes.

Equipment Needed

1. Large pot with lid for simmering the tomatillos and chiles
2. Blender or food processor to puree the salsa verde (careful with hot liquids)
3. Large slotted spoon or spider and a pair of heatproof tongs to transfer/drain hot veggies
4. Wide, heavy skillet (cast iron or stainless) for frying the tacos
5. Comal or a second skillet to warm tortillas so they bend without cracking
6. Mixing bowl or shallow serving bowls/plates to keep the warm salsa and to assemble tacos ahogados
7. Cutting board and a sharp chef knife for slicing poblanos, onions and radishes
8. Measuring spoons and 1 cup measure for broth, oil and lime juice
9. Paper towels and a wire rack or plate for draining fried tacos, plus tongs for flipping and handling hot food

FAQ

Q: Can I make the salsa ahead of time and will it stay bright green?

A: Yes, you can make the tomatillo salsa a day ahead, just cool it to room temp then refrigerate in an airtight container. The color will dull a little overnight, but the flavor actually gets better as the acids and cilantro mingle. Bring it back to room temp before pouring over tacos for best brightness.

Q: My tortillas keep tearing when I fry them, how do I stop that?

A: Use small, fresh corn tortillas and warm them briefly in a dry skillet or microwave wrapped in a damp towel before frying. Warm tortillas are more flexible so they wont crack. Also make sure the oil is hot enough, about 350 F, so the shell sets fast and doesnt absorb too much oil.

Q: Can I swap the cheeses or make this vegetarian?

A: Absolutely. Queso Oaxaca or Chihuahua melts best, but mozzarella works if thats all you have. For vegetarian keep the broth vegetable based and skip any meat fillings, the roasted poblano and cheese make a great filling on their own.

Q: How do I control the heat level of the salsa?

A: Use jalapeños for milder heat or serranos for more kick, and remove seeds and ribs to cut heat further. Taste the salsa before adding the sugar or extra lime, those will also change how hot it feels.

Q: How do I store leftovers and reheat without soggy tacos?

A: Store sauce and tacos separately in the fridge for up to 2 days. Reheat tacos briefly in a hot oven or skillet to crisp them, then dunk in warm salsa right before serving so they dont get soggy. If they are already drenched, reheat everything together in a low oven until warmed through.

Q: Any tips for assembling so the tacos stay together when eaten?

A: Fold the tortilla around a modest amount of cheese and roasted poblano so it closes snugly. Fry just enough to seal the edges and give structure, but dont overfill. Let excess salsa drain a second or two before serving, and provide lime wedges and a fork, cause these can get messy.

Tacos Ahogados (Drowned Tacos) Recipe Substitutions and Variations

Queso Oaxaca or Chihuahua: use shredded mozzarella or Monterey Jack for meltability, or try a mix of mozzarella and white cheddar if you want a bit more flavor. they won’t be exactly the same but they’ll melt great.
Poblano peppers: swap with roasted Anaheim peppers or large green bell peppers plus a pinch of smoked paprika for that mild smoky note. if you need heat, add a bit of chipotle in adobo.
Tomatillos: use firm green tomatoes or tomatillo salsa from a jar in a pinch, or roast green tomatoes to get a similar tangy-roasted flavor. you may want to add a squeeze of lime to boost brightness.
Mexican crema or sour cream: plain Greek yogurt or a thin mixture of sour cream and milk works well for drizzling, and Greek yogurt adds a nice tang and protein if you want it lighter.

Pro Tips

– Fry in small batches and keep the oil at a steady shimmer. If you crowd the pan the temperature drops, and you get greasy, soggy tacos instead of crisp ones. Use a thermometer if you have one, or test with a single tortilla first so you know how long 1 to 2 minutes actually is for your burner.

– Warm the tortillas before filling so they fold without cracking, but dont overheat them or they’ll get leathery. A few seconds on a hot comal or skillet is enough. Work quickly when stuffing so the cheese doesnt cool down and start to clump.

– Keep the salsa warm but not boiling when you dunk the tacos. If it’s too hot the tortillas fall apart instantly, too cool and they wont soak up the flavor. If the salsa thickens as it sits, whisk in a splash of warm broth to loosen it.

– Salt right after frying while the tacos are still hot so the salt sticks, and serve immediately. These are at their best in the first few minutes, so have garnishes ready to go. If you need to hold them a minute, place them on a wire rack instead of paper towels so the bottom stays crisp.

Tacos Ahogados (Drowned Tacos) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made ridiculously crunchy, gooey Homemade Mexican Tacos swimming in salsa verde that will wreck your plans to eat anything else today.

Servings

servings

Calories

452

kcal

Equipment: 1. Large pot with lid for simmering the tomatillos and chiles
2. Blender or food processor to puree the salsa verde (careful with hot liquids)
3. Large slotted spoon or spider and a pair of heatproof tongs to transfer/drain hot veggies
4. Wide, heavy skillet (cast iron or stainless) for frying the tacos
5. Comal or a second skillet to warm tortillas so they bend without cracking
6. Mixing bowl or shallow serving bowls/plates to keep the warm salsa and to assemble tacos ahogados
7. Cutting board and a sharp chef knife for slicing poblanos, onions and radishes
8. Measuring spoons and 1 cup measure for broth, oil and lime juice
9. Paper towels and a wire rack or plate for draining fried tacos, plus tongs for flipping and handling hot food

Ingredients

12 small corn tortillas (about 3 1/2 inch)
10 oz queso Oaxaca or queso Chihuahua, shredded or pulled
2 large poblano peppers, roasted, peeled and seeded
1 cup vegetable oil for frying (plus extra if needed)
1 tsp fine salt, plus more to taste
1 lb tomatillos (about 10 to 12), husked and rinsed
2 medium serrano or jalapeño chiles (use serranos for more heat)
1/2 medium white onion (divided use: salsa and garnish)
2 garlic cloves
1 cup packed fresh cilantro leaves
1 cup low sodium chicken broth or vegetable broth
1 tbsp fresh lime juice (about 1 lime)
1/2 tsp granulated sugar or a pinch, optional to balance acidity
1/3 cup crumbled queso fresco or cotija for topping
1/2 cup Mexican crema or sour cream for drizzling
1/2 cup thinly sliced white onion for garnish
Fresh cilantro sprigs for garnish
Lime wedges for serving
Optional: 6 to 8 radishes, thinly sliced for crunch

Directions

Make the salsa verde first: put the husked tomatillos, serrano or jalapeño chiles, half the white onion and the garlic in a pot, cover with water and bring to a simmer for 5 to 8 minutes until the tomatillos soften.
Drain and carefully transfer the hot veggies to a blender, add the packed cilantro, 1 cup broth, 1 tablespoon lime juice, 1 teaspoon fine salt and the optional 1/2 teaspoon sugar; blend until smooth, taste and add more salt or lime if needed. Keep warm.
While the salsa cooks, shred or pull the queso Oaxaca or Chihuahua and slice the roasted, peeled and seeded poblano peppers into strips.
Heat about 1 cup vegetable oil in a wide skillet over medium high heat until shimmering but not smoking. Use extra oil if your pan is small so tortillas can fry evenly.
Warm each corn tortilla briefly on a comal or skillet so they are pliable, then put a good handful of cheese and a few strips of poblano on one side, fold and press gently to seal; repeat for all tortillas.
Fry the stuffed tacos in batches, 1 to 2 minutes per side or until golden and crispy and the cheese inside is melty; use tongs to flip, drain on paper towels and sprinkle each with a pinch of salt while hot.
To assemble as tacos ahogados, spread a shallow pool of warm salsa verde on a plate or shallow bowl, place 2 to 3 crispy tacos into the salsa so they start to soak but still hold some crunch.
Top the drowned tacos with crumbled queso fresco or cotija, a drizzle of Mexican crema or sour cream, the thinly sliced white onion reserved for garnish, and a few cilantro sprigs.
Add thinly sliced radishes if using for crunch and serve immediately with lime wedges for squeezing over everything.
Tips: keep the salsa warm so the tacos soak but dont get completely soggy, fry in small batches to keep oil temperature steady, taste salsa before drowning and adjust salt or lime, and eat right away because theyre best the first few minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.