Tacos Gobernador
User Reviews
5
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Prep Time
45 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Mexican
Tacos Gobernador
Description
This Tacos Gobernador recipe starts by roasting poblano peppers until their skins blister, then steaming them in a bag to ease peeling. The peppers are skinned, seeded, and sliced into strips. In a pan, butter is heated and onions are sautéed until soft, then garlic, chopped hot chiles (optional), diced tomatoes, peeled and chopped shrimp, oregano, and salt are added. The shrimp cooks quickly until pink, and fresh cilantro is stirred in off the heat for brightness.
To assemble, corn tortillas are warmed on a griddle or pan, then cheese is placed on one half. When the cheese softens and starts melting, the shrimp and vegetable filling are added, and the tortilla is folded over. The tacos are pressed with a spatula and cooked until the cheese is melted and the tortilla is faintly charred on both sides, adding a slight crunch and warmth. The combination offers a blend of creamy melted cheese, tender shrimp, sweet roasted pepper flavor, and soft onions with a gentle spicy undertone if chiles are included.
Tacos Gobernador pair well as a main meal or festive dish, particularly when served fresh from the griddle to best enjoy the melted cheese and warm shrimp filling. The recipe points out a reference video for roasting poblanos, helpful for those unfamiliar with the process.
Ingredients
- 2 poblano chiles skinned, seeded and cut into strips
- 2 tablespoons butter or lard or olive oil
- 1 white onion sliced thin
- 2 cloves garlic minced
- 4 hot chiles optional, small, chopped
- 2 Roma tomato seeded and diced
- 1 pound Shrimp peeled, cut into bite-sized pieces
- salt
- 1/2 teaspoon Mexican oregano (optional)
- 2 tablespoons cilantro chopped
- 1/2 pound cheese see notes above for options, shredded, melty
- corn tortillas
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
- If unfamiliar with roasting poblano peppers, consult instructional videos on the technique for best results.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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