Description
These tacos originated in Mazatlan, Sinaloa, Mexico. It is said that the governor of Sinaloa loved shrimp and quesadillas so the chef of a well known restaurant created these, a cross between a shrimp taco and a quesadilla. And so these were named Tacos Gobernador (‘Governor Tacos’)
Ingredients
- 3 tablespoons salted butter
- ⅓ cup diced onion
- 1 serrano pepper, diced
- 3 cloves garlic, minced
- salt and ground black pepper to taste
- 3 medium (blank)s Roma tomatoes, diced
- 1 pound raw shrimp – peeled, deveined, and cut into small pieces
- 1 lime, juiced
- 4 teaspoons bacon drippings, divided
- 8 (8 inch) corn tortillas
- 1 ½ cups shredded Oaxaca cheese
Instructions
- Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent
- 4 to 5 minutes. Add garlic and cook until fragrant
- about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened
- about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink
- 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
- Divide shrimp mixture into 8 equal portions. Set aside.
- Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt
- 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness
- 2 to 3 minutes more. Repeat with remaining tortillas.
Servings: 4