Taquitos Dorados Ahogados
In Mexico, taquitos are also called flautas or tacos dorados (deep-fried). Flauta is the Spanish word for flute. Whatever they’re called, taquitos are a fun food. In the Mexican state of Guerrero this favorite street food is served in a drinking glass with salsa in the bottom but this version of the recipe comes from the state of Sinaloa.
Ahogado is the Spanish word for drowned. These traditional chicken taquitos are served partly submerged in a broth. Using a an extra rich chicken stock is the key to this recipe. Garnishing with fresh shredded cabbage and salty cotija cheese, balances all the flavors providing you a spectacular entree. A large serving can make a complete meal. Like having soup, salad and sandwich in a one dish dinner plate. Let’s get started.
Ingredients
Serves 4
Chicken Broth
2 large carrots cut in 1 inch pieces
2 celery stems cut in 1 inch pieces
1 onion cut in segments
1 clove garlic crushed
1 bay leaf
8 sprigs parsley
3 sprigs thyme
1 teaspoon whole peppercorns
1lb+ chicken breasts with bone
1lb+ chicken wings
2 ½ quarts of water
Chicken Filling
3-4 cups shredded chicken (from chicken stock)
⅓ cup chopped fresh cilantro
⅓ cup chopped scallions 1/4-inch
1 tablespoon olive oil, extra virgin
Optional 2 tablespoons + finely diced serrano pepper
Salt
12 corn tortillas (thin ones fry crispier)
Vegetable oil for frying.
Cabbage slaw
3 cups thinly sliced green cabbage
3 tablespoons thinly cut green scallion stems
Vinaigrette
2 tablespoons white balsamic vinegar
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Freshly ground pepper
Taco garnish
Cabbage slaw
4 oz crumbled cotija cheese or 1 cup Mexican crema
Rolling the Taquito
Using a comal or pancake griddle, heat a tortilla on each side sufficiently to make the tortilla pliable so it’s easy to roll. Place 2-3 tablespoons of filling on the tortilla about 1 inch from the edge, spread the filling horizontally and roll tightly as possible. Lay the taquito, seam down, on a tray.
In large skillet, heat 1/2 inch of vegetable oil to 350 degrees F. Frying in batches, add the rolls to the hot oil, placing them seam-side down. Fry until they are crisp and golden brown, about 2 minutes, then flip to fry the other side until golden brown. Remove the taquitos and drain on paper towels and very lightly salt while still hot.
Final preparation
Toss the cabbage slaw and lightly drizzle it with the vinaigrette. Heat the broth and lightly salt considering that cotija is a salted cheese. To serve, place 2 to 3 taquitos on a deep soup plate. Top with cabbage slaw and sprinkle with crumbled queso cotija.
Option 1 Lastly pour about a cup of hot broth and serve immediately
Option 2 Pour the hot broth at the dinner table.
Note
There are many internet recommendations to make the best chicken stock. In one test kitchen they found their favorite stock was made with chicken breast and wings. They also cut up the vegetables in smaller segments to extract more flavor them.
Buen Provecho
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