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.