Tacos Ahogados (Drowned Potato Tacos)
Crisp-edged potato tacos swimming in a warm, brick-red chilli broth, a Guadalajara street food made for dunking.
Made with Red enchilada sauce and Mexican chicken stock (caldo de pollo) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potatoes in salted water for 8 minutes until just tender, then drain.
8 min - 2
Heat 1 tablespoon of the oil in a large frying pan. Fry the potatoes and half the onion for 8 minutes, until golden at the edges. Season with salt, crush a few with the back of the spoon, and leave to cool slightly.
8 min - 3
Warm your ready made red enchilada sauce (see the base recipe) with the caldo de pollo in a wide pan until barely simmering. Taste and add salt if needed. Keep warm.
- 4
Warm the tortillas in a dry pan, fill each with a spoonful of potato and some queso fresco, fold in half, and secure with a cocktail stick if needed.
- 5
Fry the filled tacos in the remaining oil for 2 minutes per side until crisp and golden.
4 min - 6
Pile 3 tacos on each plate, ladle the hot sauce over, and top with cabbage, radish, the rest of the onion and lime.
Tips
- Mash the potato filling roughly. A few smooth patches help it hold together and a few chunks keep it interesting.
- Do not leave the tacos to soak. Ladle the sauce on just before serving so the edges stay a little crisp.
- Swap the potato for refried beans or shredded carnitas for a different drowned taco.
Storing and freezing
Best eaten straight away. Keep leftover sauce in the fridge for up to 3 days, cooled within 1 to 2 hours, and fry fresh tacos. Reheat the sauce until steaming hot all the way through.
Questions
Why are they called drowned tacos?
Because the fried tacos are served sitting in a bath of warm tomato and chilli sauce. The Guadalajara name is tacos ahogados.
Can I bake the tacos instead of frying?
Yes. Brush with oil and bake at 200C (180C fan) for 15 minutes, turning once, until crisp. The result is a little drier but lighter.
Is this gluten free?
Yes with corn tortillas, homemade enchilada sauce and homemade caldo. It contains milk in the queso fresco and no egg or nuts.
More made with red enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.