Tacos Gobernador
Cheesy Shrimp Tacos
Sinaloa's answer to the quesadilla: griddled corn tortillas stuffed with poblano-shrimp filling and melted cheese until the edges turn crisp and golden.
Tacos Gobernador
✦ Antes de Empezar
Before you cook
What's the best cheese for tacos gobernador?
Chihuahua cheese is classic in Sinaloa for its stretchy melt, but Oaxaca or Monterey Jack work just as well if that's what you have. Melt it directly on the griddled tortilla before adding the shrimp filling so the taco holds together and gets that signature crisp, cheesy shell.
Ingredientes· 10View
- 1 1/2 pounds (680 g)Shrimp, peeled, deveined, and chopped
- 2 tablespoonsButter
- 1/2White onion, chopped
- 1Poblano chile, roasted, peeled, and diced
- 1Roma tomato, seeded and diced
- 2Garlic cloves, minced
- 1 teaspoonWorcestershire or soy sauce, optional
- 2 cupsGrated Chihuahua, Oaxaca, or Monterey Jack cheese
- 12Corn tortillas
- As neededLime and salsa
Instrucciones
6 pasosSofríe cebolla y poblano
Sauté onion and poblano
Melt the butter and sauté the onion and poblano until soft.
Agrega ajo y jitomate
Add garlic and tomato
Add the garlic and tomato and cook until most of the moisture evaporates.
Cocina el camarón
Cook the shrimp
Add the shrimp and optional Worcestershire or soy sauce. Cook 2 to 3 minutes, just until the shrimp is opaque.
Calienta las tortillas
Heat the tortillas
Heat the tortillas on a griddle. Add cheese to one half of each and let it begin to melt.
Arma y dora los tacos
Fill and crisp the tacos
Spoon the shrimp filling over the cheese, fold the tortilla, and griddle until crisp on both sides.
Sirve
Serve
Serve with lime and salsa.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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