Governor Tacos with Shrimp

Rexal
Prepare this recipe for tacos originating from Mazatlán, Sinaloa, with flour tortillas and irresistible shrimp. Flour tortillas are a gastronomic symbol of the northern states of Mexico, particularly Chihuahua, Sonora (where their diameter increases), Nuevo León, and Baja California. Enjoy this delicious dish with homemade flour tortillas.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 cups wheat flour, 600 g, for the tortillas
  • 1 teaspoon salt, 7 g, for the tortillas
  • 1 teaspoon REXAL® baking powder, 7 g, for the tortillas
  • 2/3 cups vegetable shortening, 135 g, or butter, for the tortillas
  • 1 cup water, hot, 250 ml, for the tortillas
  • 1 1/2 tablespoons butter, 20 g, in cubes, for the filling
  • 1 tablespoon olive oil, 15 ml, for the filling
  • 1/4 cups onion, 50 g, finely chopped, for the filling
  • 2 cloves garlic, 7 g, finely chopped, for the filling
  • 1 cup Poblano chile strips, 200 g, for the filling
  • 2 cups shrimp, 400 g, cleaned, without head or shell
  • salt, for the filling
  • 1 teaspoon oregano, 7 g, for the filling
  • 1 cup tomato, 200 g, in small cubes, for the filling
  • flour, to roll out the tortillas
  • 2 cups Chihuahua cheese, grated (400g), for the tacos
  • mayonnaise, for garnish
  • cilantro, chopped, for garnish
  • lime, for garnish
  • green salsa, to taste
Preparation
1h 30 mins
15 mins
Low
  • On a flat surface, place the wheat flour, form a volcano with your hands making a hole in the center of the flour, add the salt, Rexal® Baking Powder, and vegetable shortening, mixing by rubbing the ingredients together to obtain a sandy consistency.
  • Gradually pour in the hot water and knead for at least 10 minutes until you achieve a humid, elastic consistency that doesn’t stick to your fingers. Place the dough in a previously greased bowl, cover with cling film, and let it rest for 1 hour.
  • For the filling, in a hot skillet, melt the butter, pour in the olive oil, and sauté the onion along with the garlic over medium heat until they are shiny. Add the strips of poblano pepper and cook for 2 more minutes over medium heat. Add the shrimp and season with salt and oregano; stir constantly so that the shrimp starts to brown. Add the tomato, lower the heat, and cook for at least 5 more minutes. Remove from heat and set aside.
  • Prepare your tortillas; once the resting time of the dough is over, form medium-sized balls of dough using your hands, the size of a golf ball. On a floured surface, roll out the balls with a rolling pin, giving them a circular shape and size you desire. The easiest way is to roll from top to bottom while turning the dough to prevent it from sticking to the surface; it should be one millimeter thick, remember they don't have to be perfect. Cook on a hot griddle for 15 seconds on each side; keep in mind that the dough is very elastic, so when placing the tortilla on the griddle, do it in one smooth motion.
  • Assemble your taco. Add the grated Chihuahua cheese on the freshly made tortilla, let it melt, and add the shrimp, closing it like a quesadilla. Serve with mayonnaise, chopped cilantro, lime, and green sauce to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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