Tacos Gobernador de Camarón
6
This recipe was supposedly created in the early 1990s for governor Francisco Labastida Ochoa by a chef at Los Arcos in Mazatlán restaurant. This recipe can now be found reproduced all across Sinaloa. This recipe has a number of variations, but the shrimp, abundance of cheese, and cooked onion is present in all. The onion is often served with bell peppers as well. In some variants, the tomato sauce is omitted entirely. Unlike some other varieties of taco, both corn and flour tortillas may be used as preferred.
Ingredients
- 4 Tbsp. Butter
- 1 1/2 White Onions, slivered
- 2 Poblano Chiles, stemmed, seeded, slivered
- 5 clove Garlic, finely chopped
- 2 Roma Tomatoes, cored, seeded, slivered
- 3 Tbsp. Chipotles in Adobo, sauce only
- 2 Tbsp. Tomato Paste
- 2 tsp. Worcestershire Sauce
- 1/2 tsp. Salt, to taste
- 1/4 tsp. Ground Black Pepper
- 1 1/2 lb. Shrimp, large, peeled and deveined, cut into large chunks
- 3 c. Oaxaca Cheese, shredded
- 6 Tortillas
Instructions
Instructions
1.
Heat the butter in a large pan over medium-high heat. Add onion and chile and fry until softened.
2.
Stir in the garlic and continue frying briefly until fragrant.
3.
Add the tomatoes and fry until softened.
4.
Add the adobo, tomato paste, Worcestershire sauce, salt, and pepper, stirring well to incorporate. Continue cooking briefly to meld.
5.
Add the shrimp and cook just until opaque. Remove from heat and transfer to a cool container to prevent shrimp from overcooking.
Heat the tortillas on both sides on a comal over low heat. Add 1/2 c. of shredded cheese to each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture on top, fold in half, and continue heating until cheese is completely melted and the tortilla is beginning to brown.