About this recipe
This easy recipe for tostada ahogada, or Mexican drowned tostada, is my quicker, lighter take on my mom’s famous tacos dorados from Sinaloa. Instead of frying tortillas, we use ready-made corn tostadas and load them up with creamy mashed potatoes, fresh veggies, and a flavorful tomato broth poured on top. It’s comforting, delicious, and brings all the nostalgic flavors—without the frying.
Why you’ll love this recipe
- Ready in 30 minutes – This is a quick lunch or dinner option when you’re short on time.
- Healthier than the original – All the flavor of tacos dorados, no deep frying.
- Packed with veggies – Lettuce, cucumber, radishes, pickled onions.
- Authentic Mexican flavors – Inspired by Sinaloan dishes, perfect for your next taco night or as a creative twist on a classic tostada mexicana.
- Make-ahead friendly – The caldillo and pickled onions can be prepped in advance.
Ingredient notes
- Tostadas: Use store-bought corn tostadas—baked or fried both work. Choose sturdy ones.
- Mashed potatoes: Leftovers work great here.
- Tomatoes, spearmint or oregano: Adds a special Sinaloan touch to the tomato broth (aka caldillo).
- Toppings: Go all in—lettuce, cucumber, radish, and especially those pickled onions for brightness and crunch.
How to make tostadas ahogadas
These tostadas are all about layering textures: creamy mashed potatoes, crunchy veggies, and warm tomato broth.
- Make the caldillo (tomato broth). Simmer tomatoes and onion in water for 10 minutes. Blend until smooth. Return to the pot, add cilantro, salt, and a pinch of dried spearmint or oregano. Simmer 5 more minutes and taste for seasoning.
- Warm the mashed potatoes. Heat mashed potatoes in a pan with a little oil and a pinch of salt. Stir occasionally until hot.
- Assemble the tostadas. Spread 2–3 tablespoons of warm mashed potatoes on each tostada. Top with shredded lettuce, cucumber, radish, and pickled onion.
- Drown them! Pour a ladle of warm caldillo over each tostada just before serving. Eat immediately so the tostada stays slightly crunchy underneath.
Variations
- Add a spoonful of refried beans under the mashed potatoes.
- Make it spicy: add a drizzle of salsa macha or your favorite hot sauce.
- Swap the potato filling for lentils or mashed chickpeas for more protein.
Tostadas Sinaloenses, Tostadas Ahogadas
These tostadas ahogadas are my lightened-up twist on classic deep-fried potato tacos. You get all the flavor, crunch, and comfort—but without the extra oil. A simple and satisfying dish from Mexican cuisine that’s plant-based and packed with veggies.
Ingredients
For the potato filling:
- 1 tablespoon neutral oil like avocado or vegetable oil
- 2½ cups mashed potatoes about 1 lb / 450 g, cooked
- Pinch of salt
For the caldillo (tomato broth):
- 3 large tomatoes about 1 lb / 450 g
- ¼ onion
- 5 fresh cilantro sprigs
- ½ teaspoon dried spearmint or dried oregano
- Pinch of salt
To serve:
- 12 corn tostadas baked or regular
- 2 cups shredded lettuce
- 1 cucumber thinly sliced
- 4 –6 radishes thinly sliced
- Pickled red onions see notes
Instructions
Prepare the mashed potatoes:
- In a medium saucepan, heat 1 tablespoon of oil over medium heat. Add the mashed potatoes and stir until warmed through. Season with a pinch of salt and taste. Adjust seasoning if needed. Set aside.
Make the tomato broth (caldillo):
- In a separate saucepan, place the tomatoes and onion with about 1 cup of water. Simmer over medium heat for about 10 minutes or until the tomatoes are soft.
- Transfer the mixture to a blender and blend until smooth.
- Return the blended tomato sauce to the saucepan. Stir in the cilantro sprigs and a pinch of salt. Simmer for another 5 minutes. Add the spearmint or oregano, stir, and remove from heat. Taste and adjust salt if needed.
Assemble the tostadas:
- Place each tostada on a shallow dish or plate. Gently spread 2–3 tablespoons of the warm mashed potatoes over the surface—be careful not to break them.
- Top with shredded lettuce, cucumber slices, radish slices, and pickled red onions.
Serve:
- Pour a generous ladle of warm tomato broth over each tostada just before serving. Enjoy immediately while the tostada still has a bit of crunch.
Notes
Home-cook to home-cook tips
- Don’t soak the tostadas too early—they’ll fall apart.
- Warm your mashed potatoes with a bit of veggie broth if they’re too stiff.
- Want to batch it? Make the caldillo and pickled onions ahead—they last up to 5 days in the fridge.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Latest posts by Alejandra Graf (see all)
- What Is a Molcajete? How to Use It Like a True Mexican Home Cook - April 29, 2025
- Black Bean Pozole (Mexican Black Bean Soup) - April 28, 2025
- Healthy and Easy Lentil Salad Recipe (Perfect for Meal Prep) - April 25, 2025