Shrimp tacos gobernador with poblano, tomato and Monterey Jack crisped on the tortilla
Mexican cuisine · SAM THE COOKING GUY · ♥ 10K likes · 195K views · 9 min video
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Read about shrimp in the BrightCulinary Book
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Ingredients
Method
Techniques
- poblanos
- white onion
- roma tomatoes
- cilantro
- serrano
- butter
Cut the poblanos, white onion and roma tomatoes into even strips, removing the wet inside of the tomatoes; chop cilantro; dice a serrano wearing gloves.
Melt butter, add the onion and poblanos and soften about four minutes without letting them turn to mush.
Softening onion and poblanos in butter
Add the serranos, then the tomatoes; cook a couple of minutes until softened.
Serranos, tomatoes and garlic
- garlic
- oil
Clear a space in the middle, add a little oil and the garlic and let it get fragrant; mix in.
- Mexican oregano
- soy
- shrimp
- kosher salt
- black pepper
Add a little Mexican oregano, a splash of soy and the chopped shrimp; mix and cook until the shrimp are just cooked, seasoning with kosher salt and black pepper.
- minced chipotle
Stir in the cilantro and a spoonful of minced chipotle; kill the heat so it stops cooking.
Cilantro and chipotle to finish the filling
- tortillas
- oil
- Monterey Jack cheese
Oil the flat top, lay on the tortillas and let them start to crisp; cover with Monterey Jack.
Cheese-crisped tortillas on the flat top
As the cheese starts to melt, add the shrimp filling, fold up and over, and cook about a minute.