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.
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.
Bay leaves and cilantro
Spices and seasonings
Chicken bouillon, salt and garlic salt
The potatoes will be used as part of the filling.
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.
For making the taquitos. Be sure to get corn tortillas and not flour tortillas.
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 make crisp chicken tacos
Now it’s time to start on the taquitos de pollo or crispy chicken tacos.
First you have to 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.
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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!
Taquitos de Pollo with consome
These delicious taquitos de pollo are great for lunch or dinner and they feed a crowd!
- 7 chicken drumsticks
- 1 head of garlic plus 1 for the salsa
- 1/2 a white onion
- 2 bay leaves
- 1 bunch cilantro
- 3 tsp chicken bouillon
- 4 gold potatoes
- 1 tsp salt
- 2 tbs butter
- 2 tsp garlic salt
- 4 roma tomatoes
- 2 tomatillos
- 1 morita chili
- 6 arbol chilis
- 12 cups water
- 16 corn tortillas
- vegetable oil for frying
Put the chicken legs in a pot along the head of garlic, onion half, bay leaves, cilantro, chicken bouillon and 12 cups of water.
Bring to a boil over high heat. Skim off the foam that rises to the top.
Then reduce heat to low and cover. Cook for 1 hour and 20 minutes.
Then remove the chicken drumsticks from the pot and place in a bowl to cool. Let the chicken broth cool as well.
Once the chicken has cooled down remove the skins and discard. Then remove the meat from the bones and shred. Set the shredded chicken aside.
Put the potatoes and salt in a pot. Cover with water and bring to a boil over medium heat. Cook for about 40 minutes.
Remove the potatoes from the pot and place in a large bowl to cool.
Once the potatoes have cooled down but are still warm 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 together. Cover the bowl and set aside.
Put the tomatoes, tomatillos, and chilies in a pot and cover with water. Bring to a boil over medium heat. Let cook for about 10 minutes.
While the tomatoes and tomatillos are cooking strain the chicken broth and set aside.
Then transfer the tomatoes, tomatillos and chilies to the blender along with one garlic clove. Blend until smooth. Throw out the water in the pot and dry it.
Heat up one tbs of oil in the pot over medium heat.
Once hot add the salsa and fry for a couple of minutes.
Add three cups of the chicken broth to the salsa and stir. Taste for salt. Let it cook on medium low for about 10 minutes.
Heat up a pan over medium high heat. One at a time warm up the tortillas for about 10 seconds on each side or until warm and pliable. Then spread them out on a paper towel lined baking sheet.
Take a spoonful of the chicken and potato filling and put it on a tortilla. Spread the mixture evenly throughout the length of the tortilla.
Roll the tortilla up and repeat with the rest of the tortillas and filling.
Heat up a large skillet over medium high heat and add enough oil to the skillet for frying.
Once the oil is hot add 3- 4 tortillas to the skillet seam side down. Fry until golden. Making sure to turn them for even cooking. This will only take a few minutes. Then transfer them to the paper towel lined baking sheet and repeat with the rest of the taquitos.
Place two to three taquitos in a bowl and ladle some of the consome into the bowl. Garnish with diced onion, cilantro and crumbled queso fresco. Enjoy!