Mexican Drowned Tacos (Tacos de Berenjena o Tacos de Pescado “Ahogados”)
Mexican Drowned Tacos (often called Tacos Ahogados) are a delicious and unique way to enjoy tacos. Traditionally, the tacos are soaked in a flavorful, spicy sauce, often made from tomatillos or chile de arbol, giving them a tangy and smoky flavor that soaks into the taco, making them incredibly juicy and satisfying.
The dish originates from regions like Guadalajara, and there are different variations depending on the filling—whether it’s beef, chicken, fish, or vegetarian fillings like eggplant (berenjena). Here, I’ll give you the recipe for a popular variation using pork carnitas and a classic tomatillo and chile sauce.
Ingredients:
For the Carnitas (Pork Filling):
- 2 pounds pork shoulder or pork butt, cut into large chunks
- 1 onion, quartered
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 2 cups chicken broth (or water)
- 1/4 cup orange juice (for marinating the pork)
For the Drowned Sauce (Salsa Ahogada):
- 6-8 medium tomatillos, husked and rinsed
- 3 dried chiles de arbol (or to taste for spiciness)
- 2 cloves garlic, peeled
- 1 small onion, roughly chopped
- 1 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
- 1/2 cup chicken broth (or water)
- Juice of 1 lime
- 1/2 teaspoon sugar (optional, to balance the acidity)
For the Tacos:
- Corn tortillas (preferably fresh or lightly toasted)
- Fresh cilantro, chopped
- Chopped onion, for garnish
- Lime wedges, for serving
- Radishes, sliced thin (optional, for garnish)
- Mexican crema (optional, for drizzle)
Instructions:
1. Make the Carnitas:
- In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the pork chunks and brown on all sides, about 6-8 minutes.
- Add the onion, garlic, bay leaf, cumin, oregano, salt, and pepper to the pot. Stir to combine.
- Pour in the chicken broth and orange juice, bring it to a simmer, then cover and reduce the heat to low. Let it cook for about 2-3 hours, or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, shred it with two forks and set it aside, keeping the juices in the pot. You can reserve the juices to drizzle over the tacos later for extra flavor.
2. Prepare the Salsa Ahogada (Drowned Sauce):
- Place the tomatillos and chiles de arbol in a saucepan with 1 cup of water. Bring it to a boil and cook for about 10-12 minutes, or until the tomatillos are soft and have turned from bright green to a more olive color.
- Drain the tomatillos and chiles, then transfer them to a blender. Add the garlic, onion, salt, lime juice, and 1/2 cup of chicken broth. Blend until smooth, adding more broth or water if necessary to reach your desired sauce consistency.
- Taste the sauce, and adjust seasoning if needed. You can also add 1/2 teaspoon of sugar if the sauce is too tangy from the tomatillos.
3. Assemble the Drowned Tacos:
- Heat your corn tortillas on a hot griddle or skillet until slightly crispy but still soft and pliable.
- For each taco, place a generous amount of shredded carnitas in the center of the tortilla.
- Drown the tacos by ladling the warm salsa ahogada over the filled tortillas, making sure to generously cover them with the sauce. Be careful not to make the tortillas too soggy—just enough to soak the taco but still maintain its structure.
- Serve immediately with a side of extra salsa ahogada for dipping.
4. Garnish and Serve:
- Top the tacos with chopped cilantro, diced onions, and optional radishes.
- Drizzle with a little Mexican crema for added richness and flavor.
- Serve with lime wedges for squeezing over the tacos.
Tips and Variations:
- Meat Alternatives: You can use other proteins like grilled chicken, fish, or even eggplant (for a vegetarian version) as a filling for the tacos. The salsa ahogada complements any of these fillings wonderfully.
- Salsa Heat: Adjust the spiciness of the sauce by adding more or fewer chiles de arbol. You can also swap them for milder chiles like guajillo if you prefer a less spicy sauce.
- Crispy Tacos: If you like a bit of crunch, you can crisp up the filled tacos slightly in a hot skillet before serving them drenched in sauce.
- Make-Ahead: The carnitas can be made ahead and stored in the refrigerator for up to 3-4 days. The sauce can also be prepared in advance and stored in the fridge for up to 1 week.
These Tacos Ahogados (Drowned Tacos) are a delicious and messy treat, perfect for any taco lover looking to try something different. The combination of juicy, tender carnitas and tangy, spicy sauce is an irresistible duo that’s sure to be a hit. Enjoy!
