Tacos Gobernador

Name: Tacos Gobernador
Prep time: 45 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 poblano chiles, skinned, seeded and cut into strips; 2 tablespoons butter, lard or olive oil; 1 white onion, sliced thin; 2 cloves garlic, minced; 4 small, hot chiles, chopped; 2 Roma tomatoes, seeded and diced; 1 pound peeled shrimp, cut into bite-sized pieces; salt; 1/2 teaspoon Mexican oregano; 2 tablespoons chopped cilantro; 1/2 pound shredded melty cheese; corn tortillas

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Prep Time
45 mins
Cook Time
45 mins
Servings
4 servings
Calories
366 kcal
Course
Main Course, Appetizer, Lunch
Cuisine
Mexican

Tacos Gobernador

Elizabeth Hodge

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There are a number of variations on this recipe, which I outline above. If you are looking for make-ahead tips, the poblanos can be roasted and sliced a day or three beforehand, and the filling mix can be cooked ahead of time, although the shrimp will get a bit overcooked if you reheat it.

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Ingredients

Servings

2 poblano chiles, skinned, seeded and cut into strips
2 tablespoons butter, lard or olive oil
1 white onion, sliced thin
2 cloves garlic, minced
4 small, hot chiles, chopped (optional)
2 Roma tomatoes, seeded and diced
1 pound peeled shrimp, cut into bite-sized pieces
salt
1/2 teaspoon Mexican oregano (optional)
2 tablespoons chopped cilantro
1/2 pound shredded melty cheese (see notes above for options)
corn tortillas

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Instructions

Roast the poblanos and set them in a plastic bag to steam the skins off. Skin, then remove the tops and all the seeds. Slice them into strips crosswise. You can dice them if you prefer.
Heat the butter in a large pan over medium-high heat. Add the onions and saute until wilted, about 3 to 5 minutes. Add the garlic, chiles if using, diced tomato, shrimp, oregano and salt and toss to combine. Saute until the shrimp turns pink, about 3 to 4 minutes. Mix in the cilantro and turn off the heat.
Heat tortillas on a comal, griddle or large frying pan, or on a grill. Set the tortilla down, then add a generous portion of shredded cheese on it. As soon as the cheese starts to melt, spoon some filling into the center and fold the taco over. Press down with a spatula to set the taco, let it char just a bit on that first side, then flip to brown the other side. Serve at once.

Notes

NOTE: If you are not sure how to roast poblano peppers, here is a video on the process.

Nutrition Information

Show Details

Calories 366kcal (18%) Carbohydrates 9g (3%) Protein 37g (74%) Fat 20g (31%) Saturated Fat 11g (55%) Cholesterol 346mg (115%) Sodium 1242mg (52%) Potassium 362mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1085IU (22%) Vitamin C 67mg (74%) Calcium 473mg (47%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	9g	3%
Protein	37g	74%
Fat	20g	31%
Saturated Fat	11g	55%
Cholesterol	346mg	115%
Sodium	1242mg	52%
Potassium	362mg	8%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1085IU	22%
Vitamin C	67mg	74%
Calcium	473mg	47%
Iron	3mg	17%