Mexican Drowned Tacos

Crunchy fried tacos filled with beef, then “drowned” in spicy tomato-chile sauce and topped with fresh garnishes.

⏱ Prep Time: 25 minutes
🔥 Cook Time: 30 minutes
⏳ Total: ~55 minutes
🍽 Servings: 4–6

🛒 Ingredients

Filling

• 1½ lb beef chuck or flank steak

• 1 small onion, chopped

• 3 cloves garlic

• 1 tsp cumin

• 1 tsp oregano

• Salt & pepper

• 2 cups beef broth

Tacos

• Corn tortillas

• Oil for frying

Red Chile Sauce

• 3 dried guajillo chiles (seeded)

• 2 dried ancho chiles

• 2 cloves garlic

• 1 cup tomato sauce

• 1½ cups soaking liquid

• 1 tbsp vinegar

• Salt to taste

Toppings

• Shredded cabbage or lettuce

• Pickled red onions

• Cilantro

• Lime wedges

• Crumbled queso fresco

👩‍🍳 Instructions

1️⃣ Cook the Beef

• Add beef, onion, garlic, cumin, oregano, salt & broth to pot

• Simmer 45–60 minutes until tender

• Shred beef and reserve broth

2️⃣ Make Chile Sauce

• Soak chiles in hot water 15 minutes

• Blend chiles with garlic, tomato sauce, soaking liquid, vinegar & salt

• Simmer sauce 10 minutes

3️⃣ Fry the Tacos

• Fill tortillas with shredded beef

• Fold and fry in hot oil until crispy

• Drain on paper towels

4️⃣ Drown the Tacos

• Place tacos on plate

• Pour hot chile sauce over tacos

• Add toppings generously

🍽 Texture & Flavor

✔ Crispy outside, juicy inside
✔ Deep chile flavor
✔ Spicy, tangy, rich
✔ Classic street-food comfort

⭐ Tips & Variations

• Extra spicy: Add árbol chiles

• Cheesy: Add Oaxaca or mozzarella inside

• Chicken version: Use shredded chicken

• No fry: Pan-toast tacos with oil

• Birria-style: Add cloves & cinnamon

📊 Nutrition (Approx per serving)

• Calories: 480

• Protein: 32g

• Fat: 26g

• Carbs: 34g