The story goes that when a governor of Sinaloa visited the Los Arcos Restaurant in Mazatlán in 1987, the owner wanted to surprise the governor and create a special dish for him. When the governor wanted to know the name of the dish, the owner replied, "Tacos Gobernador," or governor tacos, in English.
Ryan and I prepared this recipe with me doing all the cutting and Ryan doing the cooking and tasting. It turned out to be delicious, and Ryan gave it a 10 out of 10, which is quite an accomplishment given that he likes to rate recipes "not bad".
The time-consuming part of this recipe is removing the shells from the shrimp and cutting the rest of the ingredients. Read the recipe before beginning cooking to avoid last-minute adjustments or corrections. Having everything ready before cooking ensures a smoother and more enjoyable cooking experience. I highly recommend seeing the "Inspiration 1" video. Pati Jinich is always fun to watch and you can see how the recipe flows.
Timing is Key: Cook the shrimp just until they turn pink and opaque. Overcooking can result in a rubbery texture. Additionally, ensure the vegetables are cooked but still have a slight crunch for a delightful texture contrast.
Enjoy the process, and don't hesitate to make adjustments to suit your taste preferences!
Ingredients
Shrimp
2 pounds raw large shrimp (16/20 shrimp per pound). raw, peeled, deveined, cut into bite-size chunks
1/2 teaspoon coarse Kosher salt
Chipotle Mayonnaise
1/4 cup mayonnaise
1 tablespoon chiles chipotle in adobo, or to taste
1 teaspoon Worcestershire sauce
1/8 teaspoon Mexican oregano
Kosher salt, to taste
Freshly ground black pepper, or to taste
Vegetable base
4 tablespoons unsalted butter
1/2 medium white onion, finely diced
1/8 teaspoon coarse Kosher salt
2 poblano chiles, raw, stemmed, seeded, and cut into thin slices (1" x 1/8")
2 poblano chiles, raw, stemmed, seeded, and cut into thin slices (1" x 1/8")
1 serrano chile, minced
5 garlic cloves, minced
2 large steak house tomatoes, diced
2 large steak house tomatoes, diced
Tacos
Olive oil
Corn tortillas
1/2 lb Muenster cheese, sandwich cut
To Serve
Limes, cut into wedges
1 avocado, sliced
Cilantro, finely cut
Directions
1. Prepare the shrimp. Season the shrimp chunks with 1/2 teaspoon of coarse Kosher salt. Set aside.
2. Make the chipotle mayonnaise. In a small bowl, mix 1/4 cup mayonnaise with 1 tablespoon of chiles chipotle in adobo. Adjust the amount of chipotle to your desired spice level. Set aside.
3. Prepare the vegetable base. In a large skillet or pan, melt 4 tablespoons of unsalted butter over medium heat. Add the finely diced white onion and 1/8 teaspoon of coarse Kosher salt. Sauté until the onion becomes translucent. Stir in the sliced poblano chiles and minced serrano chile and cook for a few minutes until the peppers are softened and the garlic becomes fragrant.
4. Add tomatoes to the mixture. Add the diced steakhouse tomatoes to the skillet. Cook until the tomatoes break down and release their juices.
5. Season and finish the sauce. Stir in the chipotle mayonnaise, 1 teaspoon of Worcestershire sauce, 1/8 teaspoon of Mexican oregano, and adjust salt and pepper to taste. Allow the mixture to simmer until it thickens to the consistency of heavy cream.
6. Cook the Shrimp. Add the seasoned shrimp to the skillet. Cook for 3-4 minutes or until the shrimp turns pink and opaque. Remove from heat and set aside. Immediately assemble the tacos.
7. Assemble the tacos. Heat a large skillet over medium-high heat and add some olive oil. Place as many tortillas in the skillet as it can hold and add two slices of Muenster cheese on each tortilla. Once the cheese begins to melt, flip the tortilla to complete the melting process and achieve some caramelization. If the cheese spills out, it will create a flavorful crust on the taco. Spoon the shrimp and vegetable mixture onto the tortillas and serve immediately.
Alternatively, as the cheese melts, you can add the shrimp mixture to the tacos. Adjust based on your preference for when to combine the shrimp mixture with the melted cheese.
8. Serve. Garnish with additional chipotle mayo, if desired, and any other toppings of your choice, such as chopped cilantro, lime wedges, or diced avocado. Eating these tacos is going to be messy and delicious!
Notes
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