Tacos Ahogados (Drowned Tacos)
- 15 Min Prep Time
- 35 mins Cook Time
- 4 Servings
Tacos Ahogados (Drowned Tacos)
Ingredients
- 4 cups left-over shredded Meats® Beef Tongue
- Salt and black pepper, to taste
- 10 to 12 tomatillos, husks removed, rinsed
- ½ small white onion, cut into large pieces
- 4 garlic cloves
- 2 jalapenos, stems removed
- ½ bunch fresh cilantro
- 1 cup chicken broth
- 1 tablespoon vegetable oil, such as avocado oil
- Salt, to taste
- Black pepper, to taste
- 12 corn tortillas, heated until warm and pliable
- Shredded green cabbage
- Chopped cilantro
- Thinly sliced jalapenos
- Thinly sliced radishes
- Mexican crema
- Grated cotija cheese
Instructions
- Heat left-over shredded beef tongue in an oiled skillet over low heat, stirring occasionally, until fully heated. Season to taste with salt and pepper.
- To prepare salsa: Heat an oiled comal or cast-iron skillet over medium-high heat. Add tomatillos, onion, garlic, and jalapeno. Pan-roast until charred, turning frequently (about 10 minutes).
- Transfer charred vegetables to a blender. Add cilantro, and chicken broth. Puree until fully blended. Heat oil in a skillet over medium-low heat, add roasted salsa verde and pan fry for 8 to 10 minutes until sauce thickens, stirring occasionally. Season to taste with salt and pepper. Keep warm.
- Fill warm tortillas evenly with shredded beef tongue, roll closed and place seam side down on a sheet pan. Cover loosely with a towel while assembling tacos.
- Heat oil in skillet. Working in 2 batches, add half of the tacos, seam-side down, to skillet. Fry for 5 minutes on each side, until golden and crispy. Repeat with remaining tacos.
- Transfer tacos to plates. Top with warm roasted salsa verde and choice of fresh toppings such as shredded cabbage, chopped cilantro, jalapeno slices, radish slices, Mexican crema, and grated cheese.