Fried Zacatecas tacos drenched in spicy red salsa with potato and chorizo filling.
About this recipe
Crispy tacos from Zacatecas drenched in a very spicy red salsa that 'poisons' the fried tortilla. Filled with potato and chorizo, they are addictive, intense, and deeply representative of north-central Mexico.
History & Origin
Tacos envenenados are one of the most emblematic preparations of the state of Zacatecas in north-central Mexico, and one of the least known outside its borders. The name may alarm, but the "poison" is simply the boiling, extremely spicy red salsa in which the fried tacos are bathed: so intense it seems to "poison" the crispy tortilla with its colour and heat. The preparation has its origins in the fondas and markets of the city of Zacatecas, where mine workers sought hot, filling, and affordable food to sustain long working shifts. A corn tortilla is filled with mashed potato mixed with chorizo - an economical and nutritious filling - rolled up, fried in oil until crisp and golden, and then literally submerged in hot red salsa. The result is a taco with several simultaneous textures: crispy on the outside where the salsa has not yet fully penetrated, soft and soaked through in the centre, with the unctuous potato and chorizo filling. Topped with crumbled fresh cheese, soured cream, and shredded lettuce. This is a dish that requires courage but rewards enormously.
Estimated cost
£7.20
Total cost
£1.80
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
520
Calories
18g
Protein
50g
Carbohydrates
28g
Fat
4g
Fibre
690mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
For the salsa: toast the guajillo and ancho chillies on a dry griddle for 30 seconds per side. Soak in hot water for 15 minutes. Blend with roasted tomatoes, garlic, and salt. Strain and fry in 2 tablespoons of hot oil for 5 minutes. Keep warm over a very low heat.
💡 The salsa should be thick with an intense red-orange colour. Add a little of the soaking water if it is too thick.
- 2
Mix the mashed potato with the fried chorizo. Adjust seasoning. Fill each tortilla with 1–2 tablespoons of filling, fold in half, and secure with a cocktail stick.
- 3
Heat the frying oil in a deep pan to 180°C. Fry the tacos for 2–3 minutes per side until golden and crispy. Drain on kitchen paper.
💡 The oil must be very hot so the tacos stay crispy and do not absorb too much oil.
- 4
Remove the cocktail sticks. Submerge each fried taco in the hot red salsa for 10 seconds - just enough to be well coated but not to fall apart.
💡 This is the 'poisoning' moment: the hot salsa coats the crispy taco. Do not leave it in the salsa too long.
- 5
Serve immediately covered with crumbled fresh cheese and soured cream. Shredded lettuce or cabbage can be added for contrast.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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