Tacos Gobernador by Jonathanzaragoza

Ingredients

• 454g (1 lb) shrimp, cut into bite-sized pieces
• 210g chihuahua cheese, grated
• 210g manchego cheese, grated
• 12 corn tortillas, warmed
• 115g white onion, small diced
• 300g roma tomato, small diced
• 140g poblano chili, julienned
• 15g serrano chili, minced
• 30g garlic, minced
• 0.5g (½ tsp) mexican oregano
• 25g olive oil
• 45g unsalted butter
• 30g mayonnaise
• 30g crema mexicana
• 25g tomato paste
• 20g chipotles in adobo, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Combine mayonnaise, crema Mexicana, tomato paste, minced chipotles, and garlic in a bowl, mixing until smooth, then set aside.
2. Heat olive oil in a large sauté pan over medium-high heat, add diced onion and a pinch of salt, and cook for 3-5 minutes until lightly colored.
3. Add poblano chiles, serrano chiles, minced garlic, diced tomatoes, and butter to the pan, cooking for 5-7 minutes until vegetables soften and brown.
4. Season the vegetable mixture with Mexican oregano, stir in the chipotle mixture, then add the shrimp and cook for 3-4 minutes until opaque and cooked through.
5. Place a portion of the grated cheese mixture onto a warm tortilla on a hot skillet until the cheese begins to melt.
6. Add a spoonful of the shrimp filling to the tortilla, fold it closed, and fry for 2-3 minutes per side until the tortilla is golden and crispy.