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Recipe of Gobernador Tacos with Shrimp
Rexal

Rexal

Recipe of Gobernador Tacos with Shrimp
Rexal

Rexal

Recipe of Gobernador Tacos with Shrimp
Rexal

Rexal

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Gobernador Tacos with Shrimp

1h 30 mins
15 mins
Low
87
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Prepare this recipe for tacos originating in Mazatlán, Sinaloa, with flour tortillas and some irresistible shrimp. Flour tortillas are a gastronomic symbol of the northern states of Mexico, of which Chihuahua, Sonora (where their diameter increases), Nuevo León and Baja California stand out. Enjoy this delicious dish with homemade flour tortillas.
Learn more about Rexal

Ingredients

6 portions
  • 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 pepper slices, 200 g, for the filling
  • 2 cups shrimp, 400 g, clean, head and shell removed
  • to taste salt, for the filling
  • 1 teaspoon oregano, 7 g, for the filling
  • 1 cup tomtato, 200 g, in small cubes, for the filling
  • enough flour, to spread the tortillas
  • 2 cups chihuahua cheese, grated (400g), for the tacos
  • to taste mayonnaise, To accompany
  • to taste coriander, chopped, to accompany
  • enough lemon, To accompany
  • to taste green sauce, to taste

Preparation

On a flat surface place the wheat flour, form a volcano with the help of your hands making a hole in the center of the flour, add the salt, the Rexal® Baking Powder and the vegetable shortening, integrate by rubbing the ingredients to obtain a consistency sandy.
Pour in the hot water little by little and knead for at least 10 minutes until obtaining a moist, elastic consistency, but without sticking to the fingers. Place the dough in a previously greased bowl, cover with plastic wrap and let it rest for 1 hour.
For the filling, in a hot pan melt the butter, pour in the olive oil and sauté the onion together with the garlic over medium heat, until they are bright in color. Add the poblano pepper slices and cook for 2 more minutes over medium heat. Add the shrimp and season with salt and oregano; stir constantly so shrimp begin to brown. Add the tomato, lower the heat and cook for at least 5 more minutes. Remove from heat and reserve.
Prepare your tortillas, once the dough's resting time has passed, form medium balls of dough with the help of your hands, the size of a golf ball. On a floured surface, spread the balls with the help of a rolling pin giving them a circular shape and the size you want, the easiest thing will be to do it from top to bottom and turn the dough so that it does not stick 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, remember that the dough is very elastic, so, when placing the tortilla on the griddle, do it in a single movement.
Build your cue. Add the grated Chihuahua cheese on the freshly made tortilla, let it gratin and add the shrimp, close in the form of a quesadilla. Serve with mayonnaise, add chopped coriander, lemon and green sauce to taste.

PRESENTATION

Serve with mayonnaise, chopped cilantro, lemon and green sauce to taste.

TIPS

Once you spread the flour tortillas, you can let them rest covered with plastic wrap or a cotton cloth, it will help a lot to prevent the tortillas from curling.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
268.4
kcal
13.42%
Carbohydrate, by difference
20.8
g
6.93%
Protein
11.3
g
22.6%
Total lipid (fat)
16.3
g
25.08%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
laura noreña
19/04/2021 00:24:52
Deliciosa receta, recomendada.

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