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Authentic Tacos gobernador Recipe
Sinaloa, Mexico
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The traditional way of preparing tacos gobernador starts with sautéing shrimp with white onions, garlic, and poblano pepper until cooked. This mixture is then combined with shredded cheese (originally Chihuahua cheese), stuffed into corn tortillas, folded, and grilled until the tortilla is crispy and the cheese has melted. For a kick of heat, sometimes jalapeño chili pepper is added. Today, the classic preparation will also include tomatoes, cilantro, and other kinds of cheese, such as Machango and Oaxaca cheese. Tacos gobernador does not need any sides but will often be topped with some hot sauce, such as the tatemado habanero sauce.
Cooking tips
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tortilla
The original recipe calls for corn tortillas, but the use of both corn and flour tortillas is prevalent today. If corn tortillas are used, they should be oiled on the side that will be placed on the griddle or a skillet. -
cheese
In the original recipe, Chihuahua cheese is used, but these days, most recipes call for Machango and Oaxaca cheese. If you're somewhere where these kinds of cheese are not available, you can go for Monterey Jack, brick, mild cheddar, or mozzarella.
Recipe variations
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Classic Tacos Gobernador by Rick Bayless
Ready in 1h 5minThe following recipe shows the classic, present-day, and typical preparation of tacos gobernador, which also has tomatoes in the filling, along with the traditional shrimp, poblano pepper, onion, and garlic. The recipe allows choosing between corn and flour tortillas, as flour tortillas are also often used for making these tacos in Sinaloa. For more flavor, you have the option of adding serrano or jalepeño chiles, Worcestershire, and tomato paste. The recipe is courtesy of Rick Bayless, the US chef, restauranter, author, and TV host, who is the preeminent authority on Mexican cuisine and has won numerous awards for his work on the subject.
Los Arcos-Style Tacos Gobernador
PREP 25min
COOK 45min
READY IN 1h 10min
The following is the original tacos gobernador recipe, as prepared in the Los Arcos restaurant, its birthplace. The ingredients needed are only shrimp, onion, garlic, poblano chile, and Chihuahua cheese, seasoned only with salt.
Ingredients
500g (1.1 lbs) shrimp, cleaned and deveined
1/2 onion
2 garlic cloves
1 poblano chile
2 tbsp butter
salt, to taste
1 cup (120g) grated Chihuahua cheese
corn tortillas
Preparation
Step 1/6
Begin by finely chopping the onion and garlic. If available, use a garlic press for a finer texture.
Step 2/6
Then, dice the shrimp if you do not want to keep them whole.
Step 3/6
Now, thoroughly wash the poblano chile and roast it either directly on the stove until it's fully browned or in the oven at 180°C (350°F) for 15-20 minutes, lightly oiled. After roasting, place the chile in a plastic bag to sweat, making removing the burnt skin easier. Peel off the skin, deseed, slice into julienne strips, and set aside.
Step 4/6
Next, melt butter in a frying pan and sauté the chopped onion and garlic for 3 minutes to avoid burning. Add the poblano chile strips, stir, and cook for 2 minutes. Then, incorporate the shrimp and cook for 5 minutes on medium-low heat, seasoning with salt to taste.
Step 5/6
Brush each tortilla with oil, then place it oil-side down into a large skillet. Top with the shrimp and poblano mixture and grated Chihuahua cheese, then fold and cook until the cheese melts, flipping to cook it on both sides. Repeat until you've assembled all the tacos.
Step 6/6
If desired, serve with lime wedges and salsa of your choice.
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