Pati Jinich - How to Make Taquitos Dorados Ahogados

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

queso fresco

🥗Healthier: feta cheese

💰Cheaper: ricotta cheese

Feta provides a similar flavor at a lower cost.

tomatillo sauce

🥗Healthier: salsa verde

💰Cheaper: canned green salsa

Canned salsa is more accessible and budget-friendly.

shredded beef

🥗Healthier: shredded chicken

💰Cheaper: ground beef

Ground beef is often less expensive than shredded beef.

Leave all the fat on the chuck roast for flavor.

Add 1 onion cut in half, 10 garlic cloves, 2 quarts of water, 1 tomato, and 2 guajillo chiles to a pot.

Add 1 tablespoon kosher or sea salt and 1 teaspoon whole black peppercorns.

Add 2 carrots cut into large chunks and bring to a rolling simmer over high heat.

Cover and let it simmer for about an hour and a half over medium heat.

After an hour and a half, add 3 Yukon gold potatoes to the broth and let it cook for another hour and a half.

Remove the potatoes and meat from the broth and strain the broth into a saucepan.

Add more salt to the strained broth and cook it down for about a half an hour to thicken it.

Preheat a comal and vegetable oil for frying the taquitos.

Chop the meat and potatoes for the filling, and mix in refried pinto beans.

Heat corn tortillas in the comal or skillet on both sides until pliable.

Add 2 tablespoons of the filling to each tortilla and roll tightly, using a toothpick to secure the seam.

Fry 2 taquitos at a time in the hot oil for about a minute and a half per side until golden brown.

Add cabbage and pickled onions to the serving dish, then crumble queso fresco and drizzle crema on top.

Pour the hot broth over the taquitos and serve.

Cooking Techniques

Equipment Needed

Spice Level: