Tacos Ahogados

Here is the latest recipie from our anteojitos cooking class. Drowned Tacos!

Ingredients (how much depends on how many you want to make)
Tacos
boiled potatoes (maybe 2 or 3 small to med size)
shreaded chicken (just about as much as you have potatoes)
Corn tortillas
Salt
Vegtable, canola, or corn oil
Wooden tooth picks

Sauce for the Drowning
Garlic (4 cloves)
boiled tomatoes (think like 5 or 6 to make tacos for the family)
Chicken broth (save the water from boiling the chicken to make shreadded chicken or purchase it)
Tomatoe Pure (optional to increase your sauce quantity or thickness)

For toppings
Grated cheese (I imagine you can use what you like, we used a salty white cheese that they probably sell in Mexican grocery stores)
sliced onions (slice very thin and let them soak in some water, it will make the flavor a little less strong)
Crema (this is like sour cream but isn´t sour, you can use sour cream or get crema from a mexican grocery store)

Tacos:
First, put oil in a deep pan and heat it up. Just like last time it should be very hot before you drop the tacos in it so they don´t soak up all the oil.

While that is heating. Mash up the potatoes and mix it in with the chicken and add a little salt not too salty because the sauce will have some as will the cheese you put on top). This mixture will be your taco filling. Obviously you can really put whatever you want inside them. Make sure your corn tortillas are warm, stick them in the microwave if they are not. Put a small amount of filling inside the tortilla and roll it up like we think of a taquito. Take two thus rolled tacos and put them together with the open flaps of the tortillas facing one another and stick two wooden toothpicks through them one at each end to hold them together. As our teacher pointed out, it is rather important not to use plastic toothpicks in this step as they will melt when you fry them. Repeat until you run out of stuffing or tortillas. Drop your tacos into the hot oil and let them fry until they are a nice golden brown. Take them out and put them standing end for end in a collander with a pan underneath so the oil will run off of them.

In the mean time you can make your salsa (in this case it is more like we think of sauce than salsa, but salsa really just means sauce in spanish). In a sauce pan heat a small amount of oil. Take one garlic clove and toss it in when it is hot. Leave it there until the garlic is all brown and almost burnt. In the mean time drop your boiled tomatoes, the chicken broth, and the other garlic cloves into the blender and blend it so it a pretty thin puree, think a little thinner than enchildada sauce. When the garlic is all brown take it out and throw it away and put the tomatoe mixture into the sauce pan. Let it simmer for a while, maybe 15 or 20 minutes. During this time you can add tomatoe puree to make it thicker or more broth to make it thinner. Add Salt to tast.

**Take the tooth picks out of your tacos before serving them, the tacos may be drowning but we don't want you to be choking!**

To serve place the tacos on a plate and them dump the salsa on them. (This is where the Ahogados or drowning piece comes from). then put a little dolop of crema, a sprinkle of cheese and some thinly sliced onion. Enjoy!