If you are looking for make-ahead tips, the poblanos can be roasted and sliced a day or three beforehand, and the filling mix can be cooked ahead of time, although the shrimp will get a bit overcooked if you reheat it.
• Prep time: 45 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• corn tortillas
• 2 cloves garlic, minced
• 1 white onion, sliced thin
• 2 tbsps chopped cilantro
• 2 tbsps butter, lard or olive oil
• 1/2 pound shredded melty cheese
• 1/2 tsp Mexican oregano (Optional)
• 2 Roma tomatoes, seeded and diced
• 4 small, hot chiles, chopped (Optional)
• 1 pound peeled shrimp, cut into bite-sized pieces
• 2 poblano chiles, skinned, seeded and cut into strips
- Roast the poblanos and set them in a plastic bag to steam the skins off. Skin, then remove the tops and all the seeds. Slice them into strips crosswise. You can dice them if you prefer.
- Heat the butter in a large pan over medium-high heat. Add the onions and saute until wilted, about 3 to 5 minutes. Add the garlic, chiles if using, diced tomato, shrimp, oregano and salt and toss to combine. Saute until the shrimp turns pink, about 3 to 4 minutes. Mix in the cilantro and turn off the heat.
- Heat tortillas on a comal, griddle or large frying pan, or on a grill. Set the tortilla down, then add a generous portion of shredded cheese on it. As soon as the cheese starts to melt, spoon some filling into the center and fold the taco over. Press down with a spatula to set the taco, let it char just a bit on that first side, then flip to brown the other side. Serve at once.
This great family recipe is thanks to Honest-Food.Net at https://honest-food.net/tacos-gobernador-shrimp-tacos/