TACOS DE GOBERNADOR (SHRIMP, POBLANO, AND CHEESE TACOS)
Gobernadores tend to be different any place you have them, but they usually include shrimp, mild chiles, and cheese. This recipe integrates bacon, giving it a surf-and-turf feel that is a signature of contemporary Baja food.
Provided by David Castro Hussong
Categories Summer Taco Shrimp Seafood Shellfish Cheese Poblano
Yield Makes 8 (5-inch) tacos
Number Of Ingredients 13
Steps:
- Warm 3 teaspoons of the oil in a frying pan over medium-low heat. Add the onion and cook for 5 minutes, stirring gently. Add the garlic and continue to cook for 3 minutes. (If, at any time during the cooking process, the items in the pan dry out at all, deglaze the pan with some lime juice, scraping up the browned bits with a wooden spoon, and continue.) Turn the heat to medium and add the chiles. Cook for 10 minutes, or until the chiles are thoroughly cooked.
- At this point, warm a separate frying pan over medium heat and add the remaining 1 teaspoon oil. Interleaved with finishing the rest of the recipe, heat each tortilla in the oil-coated pan for about 20 seconds per side, just long enough to make them the slightest bit golden but still pliable, and put between two towels to stay warm and wick away any excess oil.
- Once the chiles have cooked for 10 minutes, pour the lime juice on the ingredients in the pan. Add the diced bacon to the pan and turn the heat to medium-high. When the pan has heated up and the bacon has started to turn color, add the shrimp and use the salt to season everything in the pan. Cook for 2 to 3 minutes, stirring and flipping the shrimp as necessary to cook them evenly. The shrimp should be bright pink and white and opaque. If they are still translucent, cook them a little longer.
- Sprinkle the cheese over everything in the pan and turn the heat to low. Continue stirring until the cheese is melted. Remove the pan from the heat. Distribute the cheesy shrimp mixture equally among the tortillas, making a plate full of tacos. Serve along with the lime wedges and red salsa, if desired.
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Ngubi Zeno
[email protected]Overall, I really enjoyed these tacos. They're flavorful, satisfying, and easy to make. I would definitely recommend them to others.
Jivraj Gautam
[email protected]These tacos are delicious, but they're a bit time-consuming to make. I usually make them on the weekend when I have more time.
Lovely Lovely
[email protected]I've made these tacos several times and they're always a hit. They're a great way to impress your friends and family.
Tanjid Hasan
[email protected]These tacos are perfect for a party or potluck.
Muhammad Jamal
[email protected]I'm not a big fan of shrimp, but I loved these tacos. The poblano peppers and cheese sauce really made the dish.
Mohammed Nawshad
[email protected]These tacos are a great way to use up leftover shrimp.
Binay Sarkar
[email protected]I had some trouble finding poblano peppers, but I used bell peppers instead and they turned out great.
Mr Nice
[email protected]The tacos were a bit spicy for my taste, but I still enjoyed them.
Stellah Chirayeraye
[email protected]These tacos are easy to make and perfect for a quick weeknight meal.
Brenda Alam
[email protected]I love the combination of shrimp, poblano peppers, and cheese in these tacos. They're so flavorful and satisfying.
Tamanna Misty
[email protected]These tacos were a huge hit with my family! The shrimp and poblano peppers were cooked perfectly, and the cheese sauce was creamy and flavorful. I will definitely be making these again.