Tacos Gobernador or "Governors Tacos" is an authentic Mexican dish from Mazatlán, Sinaloa. Filled with buttery shrimp, lots of delicious vegetables, and melted cheese in a toasted flour tortilla, these are guaranteed to be your new favorite taco. Join our Grill Ambassador, Writer, Recipe Developer, and James Beard Nominated Chef Rick Martinez as he makes this incredible authentic Mexican dish on his charcoal grill.
Serves: 4 People
Grill: Charcoal Kettle
Ease: Medium
Total Grill Time: 45 minutes
Total Recipe Time: 1 hour (includes 15 minutes to preheat charcoal)
Ingredients:
- 1-pound large shrimp, peeled, deveined, and tails removed
- 2 tablespoons extra-virgin olive oil
- ½ medium white onion, sliced thin
- 1 medium chile poblano, stemmed, seeded, and sliced thin into strips
- 1 medium celery stalk, sliced thin crosswise on the diagonal
- 1 medium chile serrano, stemmed and sliced thin into rings
- 2 garlic cloves, grated
- 1 medium Roma tomato, cored and chopped
- 3 tablespoons unsalted butter
- 1 teaspoon dried oregano, preferably Mexican
- ½ teaspoon crushed or ground coriander seeds
- 8 tortillas de harina
- 6 ounces queso asadero, quesillo, or Monterey Jack cheese, grated
- 1 teaspoon Morton kosher salt, plus more to taste
- Lime wedges and salsa, for serving
Method:
Prepare a grill for high heat and thoroughly clean grates. Arrange the shrimp on metal skewers (or wooden skewers that have been soaked in water for at least 1 hour). Brush the shrimp with the oil and season with ½ teaspoon salt on both sides. Grill shrimp, turning once, until just starting to turn opaque and slightly charred, about 1 minute per side. Transfer to a platter and set aside to cool. When cool enough to handle, remove from skewers.
Heat a large cast iron skillet over medium heat and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, coriander and ½ teaspoon salt, tossing occasionally. Cook until the onion and chile poblano are beginning to brown, for 6 to 8 minutes. Add the tomato and cook, tossing frequently and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to a large bowl. Add the shrimp and toss to combine. Taste and season with salt.
Wipe the skillet clean with a paper towel. Working in batches, place the tortillas in the skillet and top with about ¼ cup of shrimp filling each. Add a small mound of cheese on top of the filling and fold over like a taco. Cook until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.
Serve with a squeeze of lime and your favorite salsa.
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