Tacos gobernador (shrimp machaca tacos with melted cheese)

Chop the pico de gallo vegetables and chop the shrimp.

Melt a little butter in a large skillet.

Saute the onion and the thinly sliced raw poblano over medium heat until softening, about 7 minutes.

Add the garlic for about a minute, until fragrant, without burning it.

Add the serrano and the chopped tomato; cook until the tomato has completely softened and the mixture comes together.

Add the shrimp and stir over medium heat until it turns from translucent to milky white, two to three minutes.

Add the Worcestershire sauce and cook until it has evaporated.

Stir in the tomato paste.

Stir in the cilantro and the salt; stir until dry.

Lay the corn tortillas oil side down on a hot griddle and cover each with about a third of a cup of shredded cheese.

Put a portion of filling, at least room temperature, on one side and fold the tortilla over with a spatula.

Turn for a couple of minutes until the tacos crisp and colour a little.