Name: Governor Tacos with Shrimp
Prep time: 105 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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.