Drowned Tacos

Name: Drowned Tacos
Total time: 3600 s
Yield: 8 servings
Ingredients: 2.2 lbs corn taco tortillas; Various stews (mashed potatoes, pork cracklings in sauce, carnitas, picadillo, shredded chicken, refried beans, etc.); 2.2 lbs very ripe cooked tomatoes; 1 quart canned tomato puree; 1 medium onion; 3 garlic cloves; oregano; 3 bay leaves; 4 chicken or beef bouillon cubes; 4 cloves; 4 allspice berries; 1 finely sliced cabbage; 1 large white or red onion, thinly sliced; 1 lemon (juice); 1/2 cup white vinegar; 1 handful cooked piquín chiles; coarse salt to taste

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

A spicy dish to make use of leftover stews from the week, perfect for preparing on a Sunday "hangover" day.

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

A spicy dish to make use of leftover stews from the week, perfect for preparing on a Sunday "hangover" day.

Saved

Ingredients

60 minutes

8 servings

2.2 lbscorn taco tortillas
Various stews (mashed potatoes, pork cracklings in sauce, carnitas, picadillo, shredded chicken, refried beans, etc.)
2.2 lbsvery ripe cooked tomatoes
1 quartcanned tomato puree
1medium onion
3garlic cloves
oregano
3bay leaves
4chicken or beef bouillon cubes
4cloves
4allspice berries
1finely sliced cabbage
1large white or red onion, thinly sliced
1lemon (juice)
1/2 cupwhite vinegar
1 handfulcooked piquín chiles
coarse salt to taste

Saved

Steps

60 minutes

1

In a container with a lid, place the sliced onion, add a splash of white vinegar, lemon juice, a bit of oregano, and coarse salt to taste. Store in the refrigerator.
2

Form the folded tacos with the stews and fry carefully in plenty of hot oil. Drain excess grease on a rack or paper towels.
3

Blend the tomatoes, onion, garlic, bay leaves, oregano, allspice, cloves, and bouillon cubes with a little water. Strain into a pot and add the tomato puree. Heat and boil for 5 minutes, adding water if necessary or to taste. Adjust the salt.
4

For the spicy sauce: Blend the piquín chiles with the remaining white vinegar, a garlic clove, a little oregano, and coarse salt to taste. Strain into a glass or ceramic container. Set aside.
5

Serve the hot broth in a deep dish, add cabbage, the sliced onions from the first step, lemon juice, and spicy sauce to taste. NOTE: Warn diners to add the spicy sauce sparingly, as it is very hot and can ruin the dish.
6

Dip the fried tacos and enjoy......(A cold beer will surely be tempting 😍)