Tacos Envenenados

Tacos envenenados are deep-fried Mexican street tacos from Zacatecas filled with mashed beans, chorizo, potatoes, and sometimes cheese or steak.

This Tacos envenenados recipe uses blended beans, Mexican chorizo, potatoes, and charred chiles to create a dense filling that holds when fried and stays creamy inside with a crispy exterior.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• Cooked Pinto beans: You can use homemade or canned; if using canned, add ¼ cup water.
• Mexican Chorizo: Adds fat to keep the filling rich and flavorful. It can be substituted with or longaniza.
• Boiling Potatoes: Add starch to help the mixture bind and to ensure a clean fry.
• Guajillo chiles: Add depth to the filling, providing mild heat and color.
• Serrano chiles: Add sharp heat to keep the flavor balanced.
• Corn tortillas: Provide structure to keep the tacos from falling apart when fried.

How to Make Tacos Envenenados

Note: Full instructions are provided in the recipe card below.

1. Place the prepared guajillo chiles in a medium saucepan and cover with water.
2. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the chiles are soft and tender. Remove from the heat and let soak while preparing the other ingredients.
3. Place the potatoes and ½ teaspoon salt in a medium saucepan and add cold water to cover by 1 inch.
4. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring once or twice, until the potatoes are tender, about 15 minutes. Drain, transfer to a medium bowl, and set aside.
5. In a blender, add the beans with some broth and blend until smooth. Set aside.
6. Heat 2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot. Add the onion and garlic and stir-fry until lightly golden, about 3 minutes.
7. Add the halved and whole serrano chiles and stir-fry, turning them so they blister and char slightly on all sides.
8. When the onion and garlic are lightly browned, and the chiles are well charred, remove everything and place it in the blender with the hydrated guajillo chiles and ¼ cup of their soaking water. Blend until smooth, strain, and set aside.
9. In the same skillet over medium-high heat, cook the chorizo, breaking it up with a wooden spoon, until well browned, 4 to 6 minutes.
10. Lower to medium heat. Add the cooked potatoes and mash lightly. Add the blended beans and the strained sauce.
11. Taste and adjust seasoning with salt if needed. Cook, stirring, over medium-low heat until thick, about 12 minutes. Transfer to a medium bowl and set aside. Wash the skillet and wipe it dry with paper towels.
12. Adjust the oven rack to the middle position and heat the oven to 400°F (200°C).
13. To assemble, warm the tortillas. Line a sheet pan with paper towels and set aside. Place the filling in the center and fold.
14. Heat the remaining 4 tablespoons of oil in the clean skillet over medium-high heat until shimmering. Arrange 2 tacos in the skillet with the open sides facing away from you.
15. Cook, adjusting the heat so the oil actively sizzles and bubbles appear around the edges of the tacos, until crispy and deeply browned on one side, about 2 to 3 minutes.
16. Using tongs and a thin spatula, carefully flip the tacos and cook until deeply browned on the second side, 2 to 3 minutes, adjusting the heat as necessary.
17. Remove the skillet from the heat and transfer the tacos to the prepared wire rack. Blot the tops of the tacos with a double layer of paper towels.
18. Place the sheet with the fried tacos in the oven to keep warm. Return the skillet to medium-high heat and cook the remaining tacos. Serve immediately with the chiles toreados.

Hint: Cook the filling until it thickens so it doesn't leak out of the tacos when frying.

Storage, Make Ahead, & Freezing

Storage: Keep cooked filling refrigerated for up to 3 days.
Make Ahead: Prepare the filling up to 24 hours in advance and refrigerate.
Freezing: Not recommended.

Camila's Tips & Variations

• Tacos Envenenados can be made three ways: Filling only, filling with cheese, or filling with cheese and steak. Check out our Tacos Envenenados con Bistec recipe here.
• Use warm tortillas: Heat them first so they are flexible and do not break when folding.
• Do not overfill : Use a thick filling so it does not come out when frying.
• Serve with: Chiles toreados, lime, and Salsa taquera.
• Let the filling cool: it thickens more as it cools and seals better when frying.

Frequently Asked Questions

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Recipe

Tacos Envenenados

by Camila Benitez

Tacos envenenados are deep-fried Mexican street tacos from Zacatecas filled with mashed beans, chorizo, potatoes, and sometimes cheese or steak.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mexican

Servings 16

Calories 166 kcal

Equipment

• Large skillet
• medium saucepan
• Blender
• Wooden Spoon
• Tongs
• Silicone Spatula
• Wire rack
• Sheet pan
• Paper Towels

Ingredients

  

1x2x3x

For the Filling

• ▢ 150 g chorizo or longaniza
• ▢ 2 cups cooked beans (pinto beans), with some of their broth
• ▢ 2 small (about 350g) boiling potatoes (about 350 g), peeled and cut into cubes
• ▢ 1 medium yellow onion , halved and sliced
• ▢ 1 large garlic clove
• ▢ 2 serrano chiles , halved
• ▢ 3 guajillo chiles , seeded and cleaned
• ▢ ½ teaspoon kosher salt , to taste
• ▢ 2 tablespoons olive oil or canola oil

For the Tacos

• ▢ 16 corn tortillas , or as needed

To Fry

• ▢ ¼ cup olive oil or canola oil , divided

To Serve

• ▢ 4 serrano chiles , cut an incision so they don't burst while frying (to char / toreados)
• ▢ Lime wedges

Instructions

 

• Place the prepared guajillo chiles in a medium saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the chiles are soft and tender.
• Remove from the heat and let soak while preparing the other ingredients.
• Place the potatoes and ½ teaspoon salt in a medium saucepan and add cold water to cover by 1 inch.
• Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring once or twice, until the potatoes are tender, about 15 minutes. Drain, transfer to a medium bowl, and set aside.
• In a blender, add the beans with some broth and blend until smooth. Set aside.
• Heat 2 tablespoons of oil in a 12-inch nonstick skillet over high heat until hot. Add the onion and garlic and stir-fry until lightly golden, about 3 minutes.
• Add the halved and whole serrano chiles and stir-fry, turning them so they blister and char slightly on all sides.
• When the onion and garlic are lightly browned, and the chiles are well charred, remove everything and place it in the blender with the hydrated guajillo chiles and ¼ cup of their soaking water. Blend until smooth, strain, and set aside.
• In the same skillet over medium-high heat, cook the chorizo, breaking it up with a wooden spoon, until well browned, 4 to 6 minutes.
• Lower to medium heat. Add the cooked potatoes and mash lightly. Add the blended beans and the strained sauce.
• Taste and adjust seasoning with salt if needed. Cook, stirring, over medium-low heat until thick, about 12 minutes. Transfer to a medium bowl and set aside. Wash the skillet and wipe it dry with paper towels.
• Adjust the oven rack to the middle position and heat the oven to 400°F (200°C).
• To assemble, warm the tortillas. Line a sheet pan with paper towels and set aside. Place the filling in the center and fold.
• Heat the remaining 4 tablespoons of oil in the clean skillet over medium-high heat until shimmering. Arrange 2 tacos in the skillet with the open sides facing away from you.
• Cook, adjusting the heat so the oil actively sizzles and bubbles appear around the edges of the tacos, until crispy and deeply browned on one side, about 2 to 3 minutes.
• Using tongs and a thin spatula, carefully flip the tacos and cook until deeply browned on the second side, 2 to 3 minutes, adjusting the heat as necessary.
• Remove the skillet from the heat and transfer the tacos to the prepared wire rack. Blot the tops of the tacos with a double layer of paper towels.
• Place the sheet with the fried tacos in the oven to keep warm. Return the skillet to medium-high heat and cook the remaining tacos. Serve immediately with the chiles toreados.

Notes

Storage: Keep cooked filling refrigerated for up to 3 days.
Make Ahead: Prepare the filling up to 24 hours in advance and refrigerate.
Freezing: Not recommended.

Nutrition

Nutrition Facts

Tacos Envenenados

Amount per Serving

Calories

166

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

4

g

Cholesterol

 

7

mg

2

%

Sodium

 

87

mg

4

%

Potassium

 

235

mg

7

%

Carbohydrates

 

21

g

7

%

Fiber

 

4

g

17

%

Sugar

 

2

g

2

%

Protein

 

5

g

10

%

Vitamin A

 

249

IU

5

%

Vitamin C

 

8

mg

10

%

Calcium

 

35

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.