Governor Shrimp Tacos

 

       

        Another recipe from Mexican Chef Pati Jinich. The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.

      The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. So quite a few taco recipes were developed and tested. When the governor showed up to eat, he liked them so much he named them “tacos gobernador.”  I have modified this recipe for less heat.  

4 Tbsp unsalted butter

1 1/2 white onion slivered

2 poblano chiles stemmed, seeded, slivered

5 garlic cloves finely chopped

1/2 cup Grape Tomatoes, halved

1 tsp each of smoke paprika

A splash of vinegar 

2 Tbsp tomato paste

2 tsp Worcestershire sauce

1/2 tsp kosher or sea salt or to taste

1/4 tsp freshly ground black pepper or to taste

1 1/2 pounds (about 11-15) shelled xtra large raw shrimp cut into large chunks

3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese

6 to 8 medium flour tortillas

Sliced avocado for garnish

1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

       (you can use Habanero or Scotch Bonnet peppers, but they will be hotter, use less) 

      Heat the butter in a large nonstick skillet set over medium-high heat.  Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes.  Add the garlic, stir, and cook until fragrant, about 1 minute.  Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from paprika, tomato paste, vinegar, Worcestershire sauce, salt and pepper.  Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes.  Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.

      Heat the tortillas on both sides in a warmer for a minute.  Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.  Serve with sliced avocado and choice of chiles and onion.

Yeah, these are sloppy, but still DELICIOUS

 “Preservation of one’s own culture does not require contempt or disrespect for other cultures.”

 Cesar Chavez