Fusion

Shrimp Gobernador

Name: Shrimp Gobernador
Total time: 40 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1 1/4 lb Shrimp, peeled, deveined, and roughly chopped; 2 Poblano chiles; 2 Roma tomatoes, diced; 1/2 White onion, diced; 2 cloves Garlic, minced; 1 Serrano, minced; 2 tbsp Butter; 1/2 tsp Mexican oregano; 2 1/2 cups Chihuahua or Oaxaca cheese, shredded; 10 Corn tortillas; 1/4 cup Cilantro, chopped; 2 limes Lime wedges

Sinaloa's famous half-quesadilla, half-taco — shrimp sautéed with roasted poblano, tomato, and butter, folded into a tortilla with Chihuahua cheese that melts and crisps lacy on the comal. Invented in Mazatlán for a visiting governor, perfected at home.

Time: 40 min
Heat
Yield: 10 tacos
Region: Sinaloa

Ingredients

Shrimp filling

To build

Method

Char the poblanos directly over a flame until blackened all over, then steam them in a covered bowl before peeling, seeding, and dicing.
Melt the butter in a wide skillet and cook the onion and serrano until soft and translucent.
Add the garlic, tomatoes, diced poblano, and oregano, and cook until the juices tighten into a loose sofrito.
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Stir in the chopped shrimp with a good pinch of salt and cook just until pink and curled — no longer.
Heat a comal over medium heat. Lay down a tortilla, scatter it with cheese, and let it melt until the edges start to crisp and brown.
Spoon shrimp filling over half, fold like a quesadilla, and toast both sides until golden. Repeat with the rest.
Serve hot off the comal with cilantro and lime wedges.