Flautas Ahogadas (also known as Mexican Drowned Tacos) are a delicious variation of flautas (crispy fried tortillas filled with meat), but instead of being served dry, they are “drowned” in a flavorful, spicy tomato sauce. These tacos are typically filled with shredded beef, chicken, or pork and served with various toppings, making them a satisfying and flavorful meal.
Here’s how you can make Flautas Ahogadas at home!
Flautas Ahogadas (Mexican Drowned Tacos) Recipe
Ingredients:
For the Flautas:
- 12 small corn tortillas
- 2 cups shredded cooked chicken, beef, or pork (You can use rotisserie chicken for convenience)
- Vegetable oil, for frying
- Salt, to taste
For the Sauce (Salsa Ahogada):
- 4 medium tomatoes
- 1/4 medium onion, chopped
- 2 cloves garlic
- 2-3 dried guajillo chiles, stems and seeds removed (for a mild heat)
- 1 chipotle pepper (optional, for extra smokiness)
- 1/2 cup chicken broth (or water)
- 1/2 teaspoon cumin
- Salt, to taste
- 1 tablespoon vegetable oil
Optional Toppings:
- Sour cream or Mexican crema
- Shredded lettuce or cabbage
- Sliced radishes
- Chopped cilantro
- Lime wedges
Instructions:
- Prepare the Filling:
- If you haven’t already, cook and shred your chicken, beef, or pork. You can cook chicken breasts in water with salt until tender, then shred, or use leftovers or rotisserie chicken for convenience. Season the meat with a bit of salt and pepper if needed.
- Prepare the Salsa Ahogada (Drowned Sauce):
- In a pot of boiling water, add the dried guajillo chiles and tomatoes. Boil for about 5 minutes or until the tomatoes and chiles are softened.
- Remove the tomatoes and chiles from the water and transfer them to a blender.
- Add the onion, garlic, chipotle pepper (if using), and chicken broth. Blend until smooth. If the sauce is too thick, add a little more broth or water to reach your desired consistency.
- Heat the vegetable oil in a saucepan over medium heat, then pour in the blended sauce. Let it simmer for 5-7 minutes to allow the flavors to meld. Season with salt and cumin to taste.
- Fry the Flautas:
- Heat the vegetable oil in a large frying pan over medium-high heat.
- While the oil is heating, warm the corn tortillas on a skillet or in the microwave for a few seconds to make them pliable.
- Place about 2 tablespoons of the shredded meat in the center of each tortilla and roll it up tightly to form a flauta. Secure with toothpicks if needed.
- Fry the flautas in the hot oil, turning occasionally, until golden and crispy, about 3-4 minutes per side. Remove them from the oil and drain on paper towels.
- Assemble the Flautas Ahogadas:
- Place the fried flautas on a serving dish.
- Pour the hot salsa ahogada over the flautas, completely “drowning” them in the sauce.
- Let the sauce soak into the flautas for a minute or two.
- Add Toppings:
- Top the flautas with shredded lettuce, sour cream (or Mexican crema), radishes, and chopped cilantro. Add a squeeze of lime for extra flavor.
Tips:
- You can adjust the heat of the sauce by adding more or fewer chipotle peppers or guajillo chiles.
- Meat variations: While shredded chicken is the most common filling, you can also use shredded beef, pork, or even beans for a vegetarian version.
- Salsa variation: If you prefer a smoother sauce, you can strain it to remove any seeds or skins from the tomatoes and chiles before serving.
These Flautas Ahogadas are a perfect combination of crispy and soft textures, with the delicious, tangy, and smoky sauce that gives them their unique flavor. Enjoy your Mexican Drowned Tacos with family and friends!
