Taquitos de Pollo with Consome (Taquitos Ahogados)

These taquitos de pollo (crispy chicken tacos) with consome or “taquitos ahogados” are a delicious meal the whole family will absolutely love! Crispy chicken tacos make for a great lunch or dinner. If you like these you’ll have to try my beef and potato taquitos next!

Taquitos ahogados translates to “drowned tacos”. They’re called drowned tacos because the taquitos de pollo are served in the same bowl as the consome which essentially “drowns” the taquitos.

Taquitos are also referred to as “tacos dorados” or “taquitos dorados”. These are tacos that have been fried to a golden color and crispy texture. In English they’re known as “rolled tacos”.

The best part about this recipe is the consome in my opinion.

These taquitos de pollo are insanely delicious when dipped in the yummy broth.

If you like consome I highly suggest you try my birria recipe.

What are taquitos de pollo made of?

Taquitos de pollo consist of corn tortillas filled with shredded chicken.

While everyone has their own way of making taquitos, mine consist of a shredded chicken and potato filling.

Here is a full list of ingredients you’ll need to make these chicken and potato taquitos.

Chicken

I prefer to use chicken drumsticks for this recipe as it will give the consome the most flavor.

Garlic and white onion

These two are present in a large majority of Mexican recipes. Garlic adds amazing flavor while onion can lend flavor as well a texture to certain dishes.

Herbs

Bay leaves and cilantro

Spices and seasonings

Chicken bouillon, salt and garlic salt

Potatoes

The potatoes will be used as part of the filling.

Butter

This will be used to add flavor to the potato taco filling.

Roma tomatoes and tomatillos

For making the consome

Dried chile peppers

Morita and arbol chiles. Morita chiles are spicy with a smoky flavor. Arbol chiles are very spicy and don’t have as much flavor.

Corn tortillas

For making the taquitos. Be sure to get corn tortillas and not flour tortillas.

Oil

I typically use vegetable oil.

How to make taquitos ahogados (drowned tacos)

Put the chicken legs in a large pot along with garlic, onion, bay leaves, cilantro, chicken bouillon and water.

Bring it to a boil over high heat. Skim off the foam that rises to the top.

Then reduce the heat to low and cover. Cook for about 1 hour and 20 minutes.

Then remove the chicken from the pot and place in a bowl to cool. Set the broth aside to cool as well.

Once the chicken has cooled down enough to touch with out burning your hand start removing the skins and discard.

Then remove the meat from the bones and shred. Set aside the shredded chicken.

Put the potatoes and salt in a large pot. Cover with water and bring to a boil over medium heat.

Cover and cook for about 40 minutes or until the potatoes can be pierced with a fork.

Remove the potatoes from the pot and transfer to a large bowl.

Let the potatoes cool down.

Once they have cooled down enough to where you can touch them without burning your hands slip off the skins and discard.

Then add the butter and garlic salt to the bowl.

Mash the potatoes with a potato masher until there are little to no lumps left.

Next add the shredded chicken to the mashed potatoes and mix well.

Cover the bowl and set aside.

Now it is time to start making the consome.

Put the tomatoes, tomatillos and chilies in a pot with water.

Bring to a boil over medium heat. Let cook for about 10 minutes.

Now the consome is SPICY!

If you don’t like spicy food I suggest omitting all but one of the arbol peppers.

While that is cooking strain the chicken broth and set aside.

Then transfer the tomatoes, tomatillos and chilies to a blender along with one garlic clove.

Throw out the water left behind in the pot and dry it.

Blend until you get a smooth salsa.

Heat up a little oil in the pot and heat over medium heat.

Once hot add the salsa and let fry for a couple of minutes.

Then add some of the chicken broth to the salsa and salt to taste.

Let cook on medium low for about 10 minutes.

How to soften corn tortillas

Heat up the tortillas so that they’ll be pliable and won’t crack when rolling.

This step is easy just heat up a pan over medium high heat.

Then one at a time warm up the tortillas in the pan for about 10 seconds on each side.

Then transfer them to a paper towel lined baking sheet.

Make sure they’re spread out. If you stack them on top of each other after heating up they will stick together and tear.

Now it’s time to start assembling the taquitos.

Take a spoonful of the shredded chicken and potato filling and put it on a tortilla.

Use your hands to spread the mixture evenly throughout the length of the tortilla as shown below.

Roll up the tortilla and repeat with the rest of the tortillas and filling.

Heat up a large skillet over medium high heat. Add enough oil for frying.

Once the oil is hot add three to four taquitos to the skillet.

Fry until they turn a golden color. Make sure to turn them so they fry evenly. This will only take a few minutes.

Then transfer the crispy chicken tacos to the paper towel lined baking sheet.

Then repeat with the rest of the taquitos.

Now it’s time to finally eat!

Put two to three crispy chicken tacos in a bowl and pour some consome into the bowl.

Garnish with some diced onion, cilantro and crumbled queso fresco.

Looking for more delicious recipes? Try these:

• Potato taquitos
• Tuna tacos
• Picaditas
• Enfrijoladas

Taquitos de pollo recipe

I hope you enjoy these incredible taquitos de pollo (crispy chicken tacos) as much as we do!

They’re one of my family’s favorite meals.

If you give them a try please let me know what you think of them in the comments below.

Thanks for visiting, see you soon!

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