Photo: Christopher Testani"Shrimp are still plump with a crunch and they are covered in a very seasoned vegetable mix," says chefPati Jinich. “The tastes are smoky, lightly spicy and a tad sweet from the chipotles in adobo.““Tacos gobernador de camarón, or governor shrimp tacos, are a cross between a taco and a quesadilla,” says the author ofTreasures of the Mexican Table. “They are irresistibly delicious and messy, and the cheese creates an inviting crust as it melts.“IngredientsIngredient Checklist3 tablespoons unsalted butter1 medium white onion, thinly sliced1 poblano chile, seeded and thinly sliced3 garlic cloves, minced1 tomato, thinly sliced2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce1 tablespoon tomato paste1 teaspoon Worcestershire sauce½ teaspoon kosher salt¼ teaspoon black pepper1 ½ lbs.s large peeled, deveined raw shrimp, cut into large chunks12 (6-in.) soft corn or flour tortillas10 oz.s Monterey Jack, mozzarella or Oaxaca cheese, grated (about 2½ cups)Salsa and guacamoleDirectionsInstructions ChecklistStep 1:Heat butter in a large skillet over medium high. Once it melts and begins to foam, add onion and poblano; cook until wilted, 3 to 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in tomato; cook until it begins to soften, about 1 minute. Stir in adobo sauce, tomato paste, Worcestershire sauce, salt and pepper; cook, stirring often, for 1 minute.Step 2:Add shrimp; cook until they are just cooked through and change color, 1 to 2 minutes. Scrape filling into a bowl to stop shrimp from cooking.Step 3:Heat a griddle or large skillet over medium low for at least 5 minutes. Heat tortillas, 1 or 2 at a time, about 1 minute per side. Place about 2 tablespoons of the shredded cheese on each warm tortilla. Once cheese begins to melt, add about ⅓ cup of the shrimp mixture; fold in half, and continue heating, turning occasionally, until cheese has melted and tortillas are lightly brown and have become crispy, about 2 minutes. Serve with salsa and guacamole.
Photo: Christopher Testani
“Shrimp are still plump with a crunch and they are covered in a very seasoned vegetable mix,” says chefPati Jinich. “The tastes are smoky, lightly spicy and a tad sweet from the chipotles in adobo.““Tacos gobernador de camarón, or governor shrimp tacos, are a cross between a taco and a quesadilla,” says the author ofTreasures of the Mexican Table. “They are irresistibly delicious and messy, and the cheese creates an inviting crust as it melts.“IngredientsIngredient Checklist3 tablespoons unsalted butter1 medium white onion, thinly sliced1 poblano chile, seeded and thinly sliced3 garlic cloves, minced1 tomato, thinly sliced2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce1 tablespoon tomato paste1 teaspoon Worcestershire sauce½ teaspoon kosher salt¼ teaspoon black pepper1 ½ lbs.s large peeled, deveined raw shrimp, cut into large chunks12 (6-in.) soft corn or flour tortillas10 oz.s Monterey Jack, mozzarella or Oaxaca cheese, grated (about 2½ cups)Salsa and guacamoleDirectionsInstructions ChecklistStep 1:Heat butter in a large skillet over medium high. Once it melts and begins to foam, add onion and poblano; cook until wilted, 3 to 4 minutes. Stir in garlic; cook until fragrant, about 1 minute. Stir in tomato; cook until it begins to soften, about 1 minute. Stir in adobo sauce, tomato paste, Worcestershire sauce, salt and pepper; cook, stirring often, for 1 minute.Step 2:Add shrimp; cook until they are just cooked through and change color, 1 to 2 minutes. Scrape filling into a bowl to stop shrimp from cooking.Step 3:Heat a griddle or large skillet over medium low for at least 5 minutes. Heat tortillas, 1 or 2 at a time, about 1 minute per side. Place about 2 tablespoons of the shredded cheese on each warm tortilla. Once cheese begins to melt, add about ⅓ cup of the shrimp mixture; fold in half, and continue heating, turning occasionally, until cheese has melted and tortillas are lightly brown and have become crispy, about 2 minutes. Serve with salsa and guacamole.
“Shrimp are still plump with a crunch and they are covered in a very seasoned vegetable mix,” says chefPati Jinich. “The tastes are smoky, lightly spicy and a tad sweet from the chipotles in adobo.”
“Tacos gobernador de camarón, or governor shrimp tacos, are a cross between a taco and a quesadilla,” says the author ofTreasures of the Mexican Table. “They are irresistibly delicious and messy, and the cheese creates an inviting crust as it melts.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
