Tacos Gobernador, Tacos fit for a Governor | Rick Bayless Taco Manual

Since the time when these tacos were created (that took place in a restaurant in Mexico’s northwest state of Sinaloa in the ‘80s to honor the visit of the state’s governor), their popularity has exploded. They’re a takeoff on the region’s machaca de camarón, a lavish-sounding taco filling of chopped shrimp cooked with what is essentially a cooked pico de gallo. Fresh shrimp is so abundant and cheap in the area that making it into a filling for tacos seems logical. That preparation is folded into tortillas with cheese, then crisped on a griddle, giving you something that’s a cross between a taco and a quesadilla.
The original taco gobernador was made with corn tortillas, but today lots of people make it with flour. It’s customary to use poblano chile here-sauteed rather than roasted and peeled-but you may want to use serrano or jalapeño for more heat. I like to boost the savoriness by stirring in a little tomato paste and Worcestershire.
Check out the recipe👇🌮
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