Mexican cuisine · Dough, Pasta & Rice

Tacos Ahogados Tapatíos

Tightly rolled, fried meat tacos from Guadalajara that get dunked in fiery chile de árbol tomato sauce before eating.

Ingredients · for 4 servings

• 600 g beef (from the shoulder)
• 1 onion
• 3 cloves garlic
• 1 tsp dried oregano
• 12 corn tortillas
• 800 g tomatoes
• 10 dried chiles de árbol
• 1 tsp cumin
• 1 bunch spring onions
• 1 lime
• 6 tbsp oil
• Salt, pepper

Instructions

1. Braise the beef with half the onion, one clove of garlic, the oregano and 1 tsp salt in 1.2 l water, covered, for 45 min. until tender, then remove and shred finely with two forks.
2. Simmer the tomatoes with the stemmed chiles de árbol, the remaining onion and the rest of the garlic in a little water for 10 min. until the tomato skins burst.
3. Finely puree everything with the cumin and 200 ml of the beef broth, pass through a sieve, then reduce in 1 tbsp oil, uncovered, for 8 min. until the sauce is dark red and slightly thick; season with salt and pepper.
4. Mix the shredded meat with 3 tbsp of the sauce, place about 2 tbsp of it on a corn tortilla, roll up tightly and secure with a toothpick.
5. Heat the remaining oil in a pan over medium heat and fry the rolls, turning, for 4–5 min. until crisp all over, then drain on paper towels.
6. Place the tacos in deep bowls, generously ladle over the hot sauce and serve immediately with finely sliced spring onion rings and lime wedges.