Entree: Mexico – Zacatecas, Bajio Mexico – Tacos Envenenados

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 1 lb (454 g) fresh Mexican chorizo, casings removed
- 1.5 lb (680 g) russet potatoes, peeled and cut into 1/2-inch (1 cm) dice
- 15 oz (425 g) canned pinto beans, drained and rinsed
- 12 (6-inch / 15 cm) corn tortillas
- 3 cups (720 ml) vegetable oil, for frying
- 2 tbsp (30 ml) vegetable oil (if needed for potatoes)
- 1 medium white onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) guajillo or ancho chile powder (about 8 g) — or 1 rehydrated, seeded guajillo pureed
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano, crumbled
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 lime, cut into wedges
- 4 oz (115 g) queso fresco or cotija, crumbled (optional)
- 1/2 cup (120 ml) Mexican crema or sour cream, for serving (optional)
- Salsa roja or pickled red onions, for serving (optional)

Instructions

Short Description:
Crispy fried tacos filled with a hearty Bajio mixture of potatoes, fresh chorizo, and pinto beans, seasoned with local chiles and oregano and finished with cheese, crema, and lime. These tacos are fried after assembly to achieve a crunchy, golden shell.

Regional Notes:
This Zacatecas (Bajio) version centers on the local fresh Mexican chorizo, starchy diced potatoes, and pinto beans—ingredients common in the region—seasoned with guajillo/ancho chile and Mexican oregano. Unlike other regions' flauta-style rolled tacos, these are folded and shallow/deep-fried until crisp, giving the characteristic crunchy texture of Tacos Envenenados in the Bajio.

1. Bring a medium pot of salted water to a boil. Add the diced potatoes and cook until just tender, 8–10 minutes. Drain and set aside to steam-dry for a few minutes.
2. In a large skillet over medium-high heat, add the chorizo (no added fat). Break it up with a spoon and cook until fully browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the chorizo to a bowl, leaving most of the fat in the pan.
3. If needed, add 2 tbsp (30 ml) vegetable oil to the pan. Add the par-cooked potatoes and cook, stirring occasionally, until edges are golden and some pieces are crisp, 6–8 minutes.
4. Push the potatoes to one side of the pan. Add the chopped onion and cook until translucent, 3–4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
5. Return the cooked chorizo to the pan with the potatoes and onions. Add the drained pinto beans; lightly mash about one-third of the beans with the back of a spoon or a potato masher so the filling binds while retaining some texture.
6. Stir in the guajillo/ancho chile powder, ground cumin, Mexican oregano, salt, and black pepper. Cook together 3–5 minutes, tasting and adjusting seasoning. If the mixture seems dry, add 1–2 tbsp water and cook off. Remove from heat and stir in chopped cilantro and a squeeze of lime.
7. Warm the corn tortillas on a comal or in a dry skillet until pliable, about 20–30 seconds per side. Keep them wrapped in a clean cloth to stay soft while you work.
8. To assemble, place about 2–3 tbsp of the filling on one half of each tortilla and fold into a half-moon, pressing gently to seal the edges. (Alternatively, roll tightly for a flauta-style taco if preferred.)
9. Heat the vegetable oil in a deep skillet or pot to about 350°F (175°C) (oil should be about 1–1.5 inches / 2.5–4 cm deep). Fry the folded tacos in batches, seam-side down first, until golden and crisp, about 1.5–2 minutes per side. Do not overcrowd the pan.
10. Transfer fried tacos to paper towels to drain. Sprinkle with crumbled queso fresco or cotija, a drizzle of crema, extra cilantro, and serve with lime wedges and salsa roja or pickled onions.
11. Serve hot — plan on about 3 tacos per person for a main-course serving (12 tacos total serves 4).