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👇🌮
https://www.rickbayless.com/recipe/ta... ‎

~Order your own Frontera Grill Taco Kit: https://www.goldbelly.com/frontera-gr...
~How to make perfect homemade tortillas:    • Your Guide to Easy Homemade Corn Tort...  
~Make your own tortilla kit: https://masienda.com/collections/all/...