Tacos Dorados de Papa y Res Ahogados (Crispy Beef and Potato Tacos)
Corn tortillas stuffed with spiced beef and mashed potato, fried crisp and drowned in red chilli sauce with pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Red enchilada sauce 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 £1.80 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 15 minutes until soft. Drain, return to the pan and mash roughly.
15 min - 2
In a frying pan, brown the beef mince with the onion, cumin and salt for 8 minutes, until no pink remains. Mix into the potato and let it cool until you can handle it.
8 min - 3
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 15 seconds a side so they bend. Spoon 2 tablespoons of filling down the centre of each, fold in half and secure with a cocktail stick.
- 4
Heat the oil in a deep frying pan to about 180C. Fry the tacos in batches for 2 minutes on each side, until crisp and golden. Drain on kitchen paper and remove the sticks.
8 min - 5
Warm your ready made red enchilada sauce (see the base recipe) until just simmering.
- 6
Place three tacos on each plate and ladle the sauce over them. Top with lettuce, crumbled cheese and a spoonful of your ready made pickled red onions (see the base recipe).
Tips
- Let the filling cool before filling the tortillas, or they tear.
- Keep the oil at about 180C. If it is too cool the tacos absorb oil and go greasy.
- Add the sauce right at the table so the tacos keep some crunch.
Storing and freezing
Best eaten straight away. Leftover filling keeps in the fridge for 3 days. Fry fresh tacos when needed.
Questions
Can I bake instead of fry?
Yes. Brush the filled tacos with oil and bake at 220C (200C fan) for 15 to 18 minutes, turning once, until crisp. They are a little less crisp than fried.
Why are they called ahogados?
Ahogado means drowned. The crisp tacos are covered in sauce, which gives them a soft top and a crunchy base.
More made with pickled red onions (cebollas encurtidas)
Char Siu Pork Lettuce Cups with Pickled Onions
DFEFNFTikka Chicken Rice Bowl with Pickled Red Onions
EFNFHPTandoori Chicken Kathi Rolls
EFNFPozole Rojo de Setas (Mushroom Red Pozole)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
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.