Tacos Gobernador literally translate to governor’s tacos! What? Well, if these shrimp tacos are good enough for the governor, then they are certainly good enough for me, lol! All I know is that I love tacos and especially if they are prepared with homemade tortillas! Follow me on Instagram!
Tacos Gobernador was named after a governor in Sinaloa, Mexico. He stated that the taco with Pacific shrimp, melted cheese, tomatoes peppers and onions was good politics! This information is straight from Tacos in L.A.: Tacopedia. A Complete Taco Encylopedia of L.A. http://www.lamag.com/tacopedia-a-complete-taco-encyclopedia-of-l-a/
It’s the cheesiest!
My cheese of choice for these is Oaxaca cheese. I am lucky that a small Mexican market about an hour from my house carries a very authentic brand. It’s super stringy, creamy and delicious!
Before taking the tacos off of the griddle(comal), brush them with your favorite chile sauce and sear them on both sides!
- 3 tbs Unsalted butter
- 1/3 cup onion diced or sliced thin
- 3 cloves of garlic minced
- 1 large serrano pepper minced
- salt and pepper to taste
- 3 roma tomatoes diced
- 1 large poblano previously roasted and diced
- 1 pound uncooked shrimp cleaned and chopped
- 2-3 key limes
- 8 Corn Tortillas
- 8 ounces Queso Oaxaca shredded
- Oil or pork manteca
- Salsa Verde your favorite recipe
- Add 3 tablespoons of unsalted butter to a skillet and heat to medium. Add the onion, garlic and serrano. Season lightly with salt and pepper. Saute for 3-4 minutes.
- Add the tomato and poblano to the skillet. Again, add a pinch of salt and pepper. Saute for 3-4 minutes.
- Mix in the shrimp, juice of 1 key lime and another pinch of salt and pepper. Reserve the remaining key limes for garnish.Cook just until shrimp turns pink. Remove from heat and reserved covered.
- On a preheated comal or griddle at medium heat, add a few corn tortillas. After 35-40 seconds, flip the tortillas and add some shredded Oaxaca cheese to each tortilla. To help the cheese melt faster, I cover with a lid if possible.
- Once cheese is mostly melted, add a generous portion of shrimp to one side of tortillas. Fold over like a taco and continue cooking. At this time you could add a little drizzle of oil or pork manteca to crisp up your tacos a little more. Serve right away with your favorite salsa verde recipe.
Simple, fresh ingredients is always a good way to start any recipe. You are almost guaranteed not to fail. Well, unless you pick up your phone to check out the latest post on social media, Lol! I have learned from experience!
The salsa above is a cooked Tomatillo Salsa with tomatillo, serrano peppers and onion. That’s it! The key to this simple, but addicting salsa is the frying part after the ingredients are poached in simmering water just until the tomatillos turn color. One pound of tomatillos, 3-6 serranos chiles, 1/4 white onion. After you poach them, drain water and blend on high until smooth. Sear the salsa in 2 tablespoons hot oil for 10 minutes adding salt to taste. For more tomatillo salsa recipes, click https://pinaenlacocina.com/tomatillo-salsa-recipes/
I mean, just look at that salsa staring you right in the face! It’s challenging me! I am always up for the challenge when it comes to salsa verde!
The homemade tortillas are infused with jalapeño! I am notorious for mixing in different ingredients while preparing tortillas, lol! I can’t help myself. Recipe https://pinaenlacocina.com/jalapeno-corn-tortillas/
And for my husband who swears up and down that he dislikes cheese, the tacos with no cheese above! I sneak the cheese in some dishes now and then. I think he knows though, ha, ha! And if you just wan to serve it simply, a side of Mexican Rice is delicious! https://pinaenlacocina.com/simple-red-rice-arroz-estilo-mexicano/