What is crispy, exquisite, good for either an appetizer,lunch or supper and so easy to make? The answer: Crispy and tasty Shrimp and Cheese “Gobernador” Tacos. I know, I had you at crispy and exquisite. Maybe even earlier, at “Shrimp and Cheese”. It certainly doesn’t hurt to pile up, mile-high, the praises because they are worth it!
You can enjoy these scrumptious Shrimp and Cheese “Gobernador” Tacos in any fish and seafood restaurant worth it’s salt in Mexico. In reality, though, they originated in the Northern coastal state of Sinaloa in the late 1980’s. Legend has it that then state governor Francisco Labastida loved quesadillas, shrimps and cheese. Then the owner of a restaurant in Mazatlan called “Los Arcos” came up with this amazing idea and rolled them all up into one. You know how it goes, it never hurts the business to be on a politician’s good side.
Now, the key to achieve the best flavors is in using Mexican chorizo or bacon drippings to crisp up the tortillas. If you are dieting and/or you prefer the avoid the fat, use a large non-stick skillet over medium heat to make your tortillas crispier. Mexican chorizo/bacon drippings, however, are great. I mean, their added extra flavor is hard to beat. It turns this dish into a tasty multi-layer symphony!
Also, you know how all meals prepared with butter are much better? Well, this recipe calls for it. Alternatively, you can also use extra virgin olive oil.
Another important factor is to use uncooked shrimp, as it will impart all its flavor to the rest of the blend. If you choose to use cooked shrimp, it’s okay; just know the tacos will not be as tasty.
And last but not least, if possible use Oaxaca cheese. Different ingredients, different results! Oaxaca cheese is used for many melty endeavors in Mexican cuisine, to wonderful and tasty results. If you can’t find Oaxaca cheese, you can use shredded Mozzarella cheese. For an extra kick, use Shredded Jalapeno or Habanero Pepper Jack cheese.
And hey, don’t leave yet! If you are craving for more taco recipes, check these out: Rib Eye Chicharron Tacos, Ensenada Fish Tacos, Potato and Chorizo Tacos or these Crispy and Delicious Chicken Taquitos!
Shrimp and Cheese”Gobernador” Tacos
Ingredients
- 1 tbsp unsalted butter or 1 tbsp of olive oil
- 1 unit small white onion, chopped or 1/3 cup of red onion, chopped
- 1 unit Serrano pepper, seeded and chopped or one half jalapeno pepper,seeded and chopped
- 3 units garlic cloves, minced
- 3 units Roma tomatoes, chopped
- 1 lbs uncooked, peeled and deveined shrimp, chopped
- 1 unit Mexican lime, juiced
- 1 tsp dried oregano
- Salt and freshly ground pepper to taste
- 2 tbsp Mexican chorizo or bacon drippings, divided
- 8 soft corn tortillas
- 1.5 cups Shredded Oaxaca cheese or Mozzarella or Jalapeno Pepperjack cheese
Instructions
- If using the butter, melt it in a large pot over medium-high heat; if using olive oil, heat it up in a large pot. Add onions and serrano or jalapeno pepper and cook around 5 minutes, stirring occasionally. Add garlic and cook for 1 minute, stirring occasionally. Add tomatoes to the skillet and cook until soft, about 3 minutes. Add shrimp, lime juice and oregano. Cook until shrimp turns pink, 2 to 3 minutes. Season to taste with salt and pepper. Remove from heat and divide into 8 equal portions.
- Place 1/2 tablespoon (for each 2 tortillas use 1/2 tablespoon of drippings) of Mexican chorizo/bacon drippings in a large heavy skillet over medium-high heat until drippings melt. Lay 2 tortillas in the pan. Put a mound of cheese on each flat tortilla. Once the cheese has slightly melted (about 1 minute) add one portion of the shrimp mixture per tortilla. Fold the tortillas over to form half-circles and cook to melt the cheese completely and until the tortilla has become crispier, another 2 to 3 minutes. Transfer to a platter and keep warm.
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