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What are you snacking on this summer? We are drowning our taquitos in salsa verde, Real California Milk Crema and cheese! Lots of cheese! Taquitos ahogados is what they are called. Ahogados is Spanish for drowned. These delicious fried taquitos filled with mashed potatoes are conveniently served in cups. Easy to carry. Just dunk and enjoy. No utensils necessary. But do bring plenty of napkins. 

These scrumptious taquitos can be taken to the streets, while sightseeing, at outdoor picnics, or just a fun hike. Make a large quantity and they can be served to party guests as appetizers or the main meal. We’ll be making these all summer long.  It’s time for everyone to create wholesome and delicious snacks all summer long with dairy based snacks made with sustainably sourced Real California Milk from California dairy families. Remember to look for the seal in the dairy aisle. 

You can find this recipe and more #SnackHappy recipe inspiration using Real California Milk products HERE.

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Taquitos Ahogados

Taquitos Ahogados | Drowned Taquitos

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  • Author: Ericka Sanchez
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Ingredients

Scale
  • 3 large Yukon Gold potatoes, peeled
  • ½ cup Real California Milk whole milk
  • 1 teaspoon chicken or vegetable bouillon
  • 1 cup vegetable oil
  • 12 large corn tortillas, warmed

    Ingredients for Roasted Salsa Verde:

  • 2 serrano peppers
  • 2 jalapeño peppers
  • 1/3 white onion
  • 2 garlic cloves, peeled
  • 1 pound tomatillos, husked and rinsed
  • 1 teaspoon salt
  • 1 handful fresh cilantro

    Toppings:

  • Real California Milk Crema Mexicana
  • Real California Milk Cotija Cheese
  • fresh cilantro, finely chopped
  • avocado, chopped
  • lime wedges for juicing

Instructions

  1. Combine potatoes and enough water to cover in a large saucepan over medium heat. Boil for 20 minutes or until fork tender. Drain.
  2. Mash potatoes in the saucepan with a potato masher. Return to low heat, add milk and bouillon and stir until mixture thickens; approximately 5 minutes.
  3. Heat oil in a large skillet over medium heat. While oil heats up, scoop 2 tablespoons potato mixture in each tortilla and roll. Use toothpicks to close if necessary.
  4. Place taquitos 2-3 at a time in hot oil, using metal tongs turn frequently to fry evenly until golden; approximately 2 minutes on each side. Transfer to a paper towel lined plate to absorb excess oil.
  5. Directions for Salsa Verde:
  6. Place 4 cups water in a large saucepan over medium heat. Bring to a boil.
  7. Carefully, place serranos, jalapeños, onion and garlic cloves in boiling water. Boil for 10 minutes or until serranos and jalapeños are soft. Add tomatillos and bring water to a second boil; until the tomatillo color changes; about 6 minutes. Turn heat off and let cool in water. When water has cooled, remove stems from serranos and jalapeños.
  8. Place garlic, serranos, jalapeños, onion, tomatillos, salt, cilantro and ¼ cup water in a food processor or blender. Blend until smooth.
  9. Pour 1/3 cup salsa in a serving jar or cup, add 2 taquitos, add a layer of crema and top with cotija cheese, avocado, a sprinkle of fresh cilantro and lime juice. Repeat with remaining taquitos. Serve.