Tacos Gobernador
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Limited on time? Try these Tacos Gobernador
Tacos gobernador are lightly fried tacos filled with a mixture of spicy chipotle shrimp in a cream sauce melded together with a generous amount of melted cheese. With strips of poblano chile, tomato and onion, these tacos are so flavorful, gooey, smokey and so tasty. The greatest part about these tacos is that the prep is simple and the time it takes to cook the filling is quick. It makes a convenient lunch or dinner any day of the week.
Every family has their own version of tacos gobernador. Many like to use store bought salsa, others, their homemade salsa. I like to create my own fresh mixture and add the shrimp the last few minutes of cooking time. As far as the crispiness of the fried tortilla, it’s up to you. Many like the tortilla thoroughly fried into a shell for a big crunch. Others, like me, like these tacos softer. Just a few seconds of frying time on each side of the tortilla, just enough to soften, and I’m happy.
Related recipe: Fried Mushroom Quesadillas
I like making these tacos with Oléico®Safflower Oil. Because Oléico is made from high oleic safflower seeds, it’s the ideal cooking oil for frying. Oléico is expeller expressed without the use of chemicals and it’s 100% natural. With a high smoke point, it is both flavorless and odorless. It’s not only great for frying but also great for baking and as a base for marinades and salad dressings. Oléico includes good fats, which reduce the levels of bad cholesterol, making this a great cooking oil and a heart-healthy product. Pick up a bottle of Oléico and give it a try. Because of its 450° smoke point, this oil is so adaptable for just about any dish.
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Tacos Gobernador
- Yield: 12 1x
Description
Tacos gobernador are lightly fried tacos filled with cheesy shrimp cooked in a spicy poblano and tomato salsa.
Ingredients
1 pound raw large shrimp, tail off
1/4 teaspoon sea salt
¼ cup Oléico Safflower Oil, divided
1/3 cup white onion, chopped
1 poblano chile, seeds and stem removed and sliced in strips
3 garlic cloves, divided
2 Roma tomaotes, chopped
½ teaspoon garlic salt
1 tablespoon sour cream
2 canned chipotle chiles in adobo, finely chopped
2 tablespoons chipotle adobo sauce
2 ½ cups shredded chihuahua cheese (or any melting cheese)
12 corn tortillas
Instructions
Clean and rinse shrimp thoroughly. Chop in small pieces. Season with salt and set aside.
Finely chop 2 garlic cloves and mince the remaining clove.
Add 2 tablespoons Oléico Safflower Oil to a large frying pan over medium heat. Add onion and poblano strips. Cook until onion begins to soften; about 5 minutes. Add 2 chopped garlic cloves and tomatoes. Reduce heat, season with garlic salt and continue cooking for 5 minutes. Add sour cream, chipotles, adobo and remaining minced garlic clove. Cook for 3 minutes stirring frequently, add shrimp and cook for an additional 3 minutes or until shrimp turn pink. Remove from heat and set aside.
Heat remaining oil in a large frying pan. Fry each corn tortilla for 10 seconds on each side, add 2 tablespoon cheese and 1/3 cup shrimp mixture to tortilla. Fold and continue cooking until cheese melts; 1 minute. Repeat with remaining ingredients. Transfer to a serving plate. Serve.
