Claire Corlett

Fish Food, Fish Tanks, and More
Pati Jinich – Tacos Gobernador

Pati Jinich – Tacos Gobernador

The food in Tijuana is so outrageously delicious specially the street food and what you find everywhere are tacos. These tacos that I’m going to show you to make are called Tacos Gobernador. They have a very, very tasty and chunky shrimp filling and they’re overloaded with cheese. I’m cutting one and a half white onions and some governor tacos have poblano chiles and some have green bell pepper. Now you know where I stand on this one. Poblano chiles all the way. A thousand times a poblano over a green bell pepper because the poblano is just so charming and they have so much depth of flavor. 5 garlic cloves. We’re gonna chop them and I’m using 2 Roma tomatoes cored and seeded. And I have a non-stick skillet over medium-high heat and I’m gonna add 4 tablespoons of butter. Onion and poblano with butter is like this crazy good combination. There’s something about chiles and anything that has to do with a milk product that tames the heat of the chiles. And also shrimp! I mean shrimp love butter. Now we’re gonna let the onion and the poblanos cook for about 3 – 4 minutes. We really want the onion to soften and we want the poblanos to start releasing their heat and their flavor. Delicious. Now I’m gonna go get the shrimp. Mmm. So I’m gonna cut them into bite-sized pieces. I just wanna make this easy for me to assemble and they also cook more evenly. I started making these shrimp tacos right after I came back from Baja. I made them for the boys and they loved them and I loved them because you can make a meal for an entire family in 10 minutes. This is the moment we’ve been waiting for which is when the onions have just begun to brown. I’m adding the garlic right now so now this is gonna go really fast. I’m gonna add the tomatoes. 3 tablespoons of chipotle in adobo sauce. You may be wondering… Why one chile with another chile? Because chiles love the company of other chiles. 2 tablespoons about of tomato paste. It’s gonna give it a little bit more sweetness. This looks like such a delicious mess already and I love delicious messes. And I’m adding 2 teaspoons of your favorite sauce… Worcestershire sauce – “W sauce!” 1/2 a teaspoon of salt and I’m gonna add the shrimp right in the middle a pound and a half and this looks so pretty already. And I wanna cook this just until the shrimp cooks through. I don’t want to overcook the shrimp. I want it to be crisp and I want it to stay really plump and sweet. I want it to have a nice like deep bite when I bite into it. So it’s really gonna take a minute. I’m gonna add my tortillas in the comal. Shredded Oaxaca cheese Not just a little. I’m adding like a mountain of cheese. When you’re making quesadillas or these shrimp governor tacos and you want the cheese to melt faster then you fold it as if it where a quesadilla. And you know why this is incredible? You know why this is incredible? You want the cheese to start melting and come out of the tortilla and go into the comal and start creating a crust which is what we Mexicans call “Chicharron de queso” which is so delicious so delicious, so delicious my mouth is watering right now. I’m gonna add the shrimp governor mixture right in there. Mmm, mmm, mmm! Oh look at that cheese, that is just perfect. That super messy cheese is just perfect. Oh, look at that! A little pickled chile and red onion. Mmm. Mmm! It is so crispy and gooey and tasty and the shrimp is just cooked to perfection. You guys, for your next taco night taco Tuesday I give you the governor taco.

19 comments on “Pati Jinich – Tacos Gobernador

  1. My husband and I LOVE these Pati! We have made them several times!!! They are amazing every time!!!! Thank you for this!!!

  2. These looks fabulously delicious! Poblanos, shrimp, a mountain of melted cheese, it doesn't get much better than that. 😉 Can't wait to try them!

  3. I just purchased both Pati Jinich cookbooks. My girlfriend can use them but they belong to me. Serious Business. ¡Olé!

  4. Hi Pati. One thought to get more chicharron de queso, spreading the cheese around the edge of the tortilla. Better than that, maximize by putting the cheese down first and putting a warmed tortilla on top of melted cheese and remove with spatula. Thanks for your videos.

  5. Hola Paty señora bonita muchas gracias por sus receta son deliciosas gracias por presentar a su hermosa familia qué orgullo es .usted.para nosotras la hispanas yo la veo el el canal.(create) Saludos desde los Ángeles California 👍😊☺👌💝👋🌹🌷

  6. After work I took some shrimp out of the freezer for the weekend. Now my plan has changed and I have to head to the store to get some poblano peppers. Thanks Pati!

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