Tacos de Gobernador

Ingredients

• 700 g (1 1/2 lb)shrimp — peeled, deveined, and chopped
• 300 g (10 oz)queso Oaxaca or Chihuahua — grated
• 1poblano chile — roasted, peeled, and cut into strips
• 2roma tomatoes — diced
• 1/2white onion — chopped
• 3 tbspbutter
• 1 tspchipotle powder
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa de chipotle — to serve
• 1 tspfine salt

Method

1. Begin by preparing the shrimp, as they are the star of the filling. Peel and devein 700 g (1 1/2 lb) of shrimp, then chop them into small, bite-sized pieces. This ensures they cook quickly and evenly, and fit neatly into the tortillas.
2. Roast 1 poblano chile over an open flame or under the broiler until the skin is charred and blistered. Place it in a plastic bag to steam for about 10 minutes, which will make peeling easier. Once cooled, peel off the skin, remove the seeds, and chop the chile finely.
3. Dice 2 roma tomatoes and 1/2 white onion finely. These will add freshness and a bit of sweetness to the filling, balancing the heat of the chipotle powder.
4. In a large skillet, melt 3 tbsp of butter over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 3-4 minutes. Stir in the chopped tomatoes and poblano chile, cooking until the tomatoes begin to break down and release their juices.
5. Add the chopped shrimp to the skillet, along with 1 tsp of chipotle powder and 1 tsp of fine salt. Cook, stirring frequently, until the shrimp turn pink and opaque, and the mixture is deeply aromatic and cohesive, about 3-5 minutes. Remove from heat and set aside.
6. Shred 300 g (10 oz) of queso Oaxaca or Chihuahua cheese. This cheese will melt beautifully, adding a creamy texture to the tacos.
7. Warm 18 corn tortillas on a comal or dry skillet over medium heat until they are soft and pliable. Keep them wrapped in a clean cloth to maintain their warmth and softness.
8. To assemble the tacos, place a generous spoonful of the shrimp filling onto each tortilla. Top with a sprinkle of the shredded cheese, allowing it to melt slightly from the heat of the filling.
9. Finely chop 1 white onion and a small bunch of fresh cilantro. Sprinkle these over the filling in each taco for a fresh crunch and herbal note.
10. Serve the tacos immediately with lime wedges and 1 cup of salsa de chipotle on the side, so everyone can dress their tacos to their liking, adding brightness and extra heat as desired.