Gobernador Tacos

By á-3975

Ingredients

• Ingredients
• 1 tablespoon olive oil
• 1 small white onion, minced
• 2 tomatoes, chopped*
• 1 Poblano pepper, stemmed, seeded, and diced
• 1 pound shrimp
• 1 cup canned tomato puree
• 1 Tblspoon fresh oregano
• 1 bay leaf
• Cumin to taste and chopped cilantro to sprinkle on top
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• corn tortillas
• 1/2 cup shredded Pepper Jack
• Lime wedges, for serving
• Hot sauce, for serving

Preparation

Step 1

In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, cumin and smoked paprika. Cook for another 3 minutes. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Clean shrimp and soak in sea salted cold water. Dry and mix with oil and bronzing or other seafood seasoning. Grill separately. Can do ahead, chill and add to sauce at the last cutting into thirds.

Use the center grill also to warm tortillas. Flip them before you add the cheese. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.

Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.

*Cook's Note: Use only the outer part of the tomatoes without seeds