Crunchy Beef Tacos Ahogados with Avocado Crema
Crispy beef taquitos drowning in a rich tomato salsa with melted cheese and creamy avocado sauce. This El Paso-style dish transforms tender braised chuck roast into golden fried taquitos that are completely covered in warm salsa, creating the perfect contrast of textures. The homemade avocado crema adds a cooling element that balances the heat from jalapeños. Perfect for special dinners or when you want to impress guests with authentic Mexican comfort food that's both hearty and sophisticated.
Ingredients
- 1 ½ lb beef chuck roast, cut into 2-inch pieces
- 5 ea garlic cloves
- 2 ea bay leaves
- 1 ea white onion, halved
- 1 tbsp sea salt
- 1 t black peppercorns, whole
- 2 ea avocados
- ½ cup Mexican cremasour cream1:1Similar tangy richnessadds dairy
4
- ¼ cup lime juice, freshly squeezed
- 1 ea garlic clove
- ½ t sea salt
- 2 lb Roma tomatoes, coarsely chopped
- 2 ea jalapeño chili, stemmed
- ¼ cup white onion, chopped
- 1 tbsp vegetable oil
- 1 t oregano, dried
- 1 t sea salt
- ½ t marjoram, dried
- ¼ t black pepper, freshly ground
- 16 ea corn tortillas
- 2 cup cheddar cheese, shredded
- 2 cup Oaxaca cheese, shreddedMonterey Jack1:1Good melting cheesedairy-free
4
- 1 ea head romaine lettuce, shredded
- 1 ea white onion, finely chopped
- safflower oil, for frying
Instructions
- 1
Place meat, onion, garlic cloves, bay leaves, peppercorns, and salt in large pot and cover with water by one inch
- 2
Bring to boil over high heat, then reduce to medium-low and skim foam
- 3
Cover and simmer for 1 1/2 to 2 hours until meat falls apart
- 4
Transfer meat to bowl, strain and reserve broth, discard aromatics
- 5
Cool meat completely then finely chop and season with salt and pepper
- 6
Blend tomatoes, onion, marjoram, oregano, salt, pepper, and one jalapeño until smooth
- 7
Heat oil in medium saucepan over medium-high heat
- 8
Pour in tomato puree, partially cover and cook for 10 minutes until thickened
- 9
Taste and adjust salt, add second jalapeño if desired
- 10
Blend avocado, crema, garlic, lime juice, and salt until smooth and refrigerate
- 11
Heat comal or dry skillet over medium heat
- 12
Warm tortillas 30-40 seconds per side to prevent breaking
- 13
Place 1-2 tablespoons beef on one side of each tortilla and roll tightly
- 14
Secure with toothpicks, threading 2-3 taquitos per pick
- 15
Heat one inch oil in heavy pan over medium heat for 5 minutes
- 16
Fry taquitos in batches 2-3 minutes per side until golden
- 17
Remove to paper towel-lined plate
- 18
Place four taquitos in shallow bowls and top with both cheeses
- 19
Ladle hot tomato salsa over taquitos to melt cheese
- 20
Top with additional cheese, lettuce, onion, and avocado crema
Tips
Use toothpicks to secure taquitos and prevent unrolling during frying
Make sure tomato salsa stays hot when serving to properly melt the cheese
Strain and save the beef cooking broth for future soups or rice dishes
Good to Know
Assembled tacos best eaten immediately. Components can be stored separately in refrigerator for 2-3 days.
Beef can be braised and shredded 1 day ahead. Tomato salsa and avocado crema can be made same day.
Serve immediately while taquitos are crispy and cheese is melted.
Common Mistakes
Don't skip warming tortillas or they will crack when rolling
Don't overcrowd oil when frying or temperature will drop
Keep tomato salsa hot to properly melt cheese when serving
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, beef short ribs or brisket work well. Any tough cut that becomes tender when braised will work perfectly for this recipe.
What if I can't find Oaxaca cheese?
Monterey Jack or mozzarella are good substitutes. Look for a cheese that melts well and has mild flavor to complement the dish.
How long will the components keep?
Cooked beef keeps 3 days refrigerated. Tomato salsa keeps 4 days. Avocado crema should be used within 2 days for best quality.