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Tacos Ahogados with Pipian

A different way of eating tacos

15 Minutes
20 Minutes
35 Minutes


  • 1/2 cup DOÑA MARÍA® Pipian
  • 1 1/2 cups chicken broth
  • 8 corn tortillas
  • 1 pound shredded Rotisserie chicken
  • 3/4 cup oil
  • 1 cup Romaine lettuce, finely chopped
  • 1 small tomato, sliced
  • 1 radish, finely sliced
  • 1/4 cup shredded fresh cheese


  1. In large stock pot over medium heat combine DOÑA MARÍA® Pipian and vegetable broth. Cook 3 to 4 minutes or until mixture is smooth. Remove from heat.
  2. Take one tortilla add ¼ cup of shredded chicken, roll tortilla tightly and secure with toothpick; repeat with remaining tortillas.
  3. Heat oil in a large saucepan over medium to high heat. Fry tacos 2 minutes or until golden, flip and fry 1 more minute.
  4. Serve Pipan mixture into two soup bowls, add 4 tacos in each.
  5. Garnish with lettuce, tomato, onion and radish. Sprinkle with cheese.