Tacos Gobernador

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Tacos Gobernador
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Tacos Gobernador

Course: Dinner, Main DishCuisine: MexicanDifficulty: Easy
Servings
+
–

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Ingredients

  • 2 tablespoons unsalted butter

  • 1 poblano pepper, diced

  • ½ yellow onion, diced

  • 3 cloves garlic, minced

  • 1 pound large shrimp, peeled, deveined, and cut into bite-size pieces

  • 1 ½ tablespoons adobo sauce from chipotles in adobo

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon smoked paprika

  • 10 corn tortillas

  • 2 ½ cups shredded Chihuahua cheese (Oaxaca or mozzarella cheese also work)

  • Oil, for shallow frying

  • Chopped cilantro, for garnish

  • Guacamole salsa, for garnish

Directions

  • Melt the butter in a large skillet over medium-high heat. Add the poblano and onion and cook until the onions are translucent and the poblanos begin to soften, about 5-7 minutes.
  • Stir in the garlic and cook for an additional 30 seconds.
  • Add the shrimp, adobo sauce, kosher salt, black pepper, and smoked paprika. Cook until the shrimp are pink and firm, about 3-4 minutes. Remove from the heat and set aside.
  • In a separate large skillet, add enough oil to cover the bottom, about 2 tablespoons. Heat over medium heat.
  • Place a corn tortilla flat into the hot oil and add ¼ cup of chihuahua cheese on top. Once the cheese begins to melt and the bottom of the tortilla begins to crisp, spoon 1- 1 ½ tablespoons of the shrimp filling on top of the melting cheese and fold the tortilla over in half. Press down with a spatula to help the taco maintain its shape, almost like a quesadilla.
  • Shallow fry the tacos on both sides for 1-2 minutes until the cheese is fully melted and both sides of the tortilla are crisp. Depending on the size of your skillet, you can cook 2-3 tacos at a time.
  • Continue this process until all the tacos are cooked.
  • Serve immediately and garnish with chopped cilantro and guacamole salsa.

Notes

  • Pick the right cheese. The shrimp filling has a strong and savory taste, so it’s important to use a mild flavor cheese like Chihuahua, Oaxaca, or even mozzarella.
  • Add more smokiness. Throw in 1-2 chopped chipotle chiles in adobo to the shrimp filling for extra spice and smokiness.
  • Roast the poblanos. If you want a slightly sweeter and more charred flavor, you can roast the poblano peppers before sauteing them.
  • Add richness. These tacos are already pretty rich, but for extra flavor you can crisp them up in butter instead of oil.

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