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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Rocky Babu
[email protected]I'm allergic to shrimp, so I made these tacos with chicken instead. They were still really good!
James Molf
[email protected]I had a hard time finding poblano peppers, but I finally found some at a specialty grocery store. The tacos were worth the effort though. They were delicious!
Leonardo Aguilar
[email protected]The tacos were a bit bland for my taste. I think they needed more seasoning.
Gwin Nichols
[email protected]These tacos were easy to make and they tasted great. I would definitely make them again.
Lisa Khanya
[email protected]I'm not a big fan of seafood, but these tacos were surprisingly good. The shrimp was tender and flavorful, and the sauce was creamy and delicious.
donald breton
[email protected]These tacos were delicious! I made them for my family and they loved them. The shrimp was cooked perfectly and the sauce was amazing.
Samshad Hussain
[email protected]I've made these tacos several times and they're always a hit. They're easy to make and the flavors are amazing.
Cuenta
[email protected]These tacos are so easy to make and they're always a crowd-pleaser. I love the combination of flavors and textures.
Katleho Moropoli
[email protected]I made these tacos last night and they were amazing! The shrimp was cooked perfectly and the poblanos added a nice smoky flavor. The cheese was melted and gooey, and the sauce was delicious.
Onke Malusi
[email protected]These shrimp tacos were a hit! The combination of shrimp, poblano peppers, and cheese was delicious. I especially liked the creamy sauce that brought everything together.