Fusion

Shrimp Gobernador

Name: Shrimp Gobernador
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 1 1/4 lb Shrimp, peeled, deveined, and roughly chopped; 2 Poblano chiles; 2 Roma tomatoes, diced; 1/2 White onion, diced; 2 cloves Garlic, minced; 1 Serrano, minced; 2 tbsp Butter; 1/2 tsp Mexican oregano; 2 1/2 cups Chihuahua or Oaxaca cheese, shredded; 10 Corn tortillas; 1/4 cup Cilantro, chopped; 2 limes Lime wedges

Sinaloa's famous half-quesadilla, half-taco — shrimp sautéed with roasted poblano, tomato, and butter, folded into a tortilla with Chihuahua cheese that melts and crisps lacy on the comal. Invented in Mazatlán for a visiting governor, perfected at home.

Time: 40 min
Heat
Yield: 10 tacos
Region: Sinaloa

Ingredients

Shrimp filling

To build

Per-100g nutrition (10 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Poblano chiles	207	9.5 g	11.6 g	15.1 g
Roma tomatoes, diced	24	0.8 g	0 g	4.8 g
White onion, diced	29	1.2 g	0 g	7.1 g
Garlic, minced	0	0 g	0 g	40.8 g
Serrano, minced	32	1.7 g	0.4 g	6.7 g
Butter	714	0 g	78.6 g	0 g
Mexican oregano	0	0 g	0 g	0 g
Chihuahua or Oaxaca cheese, shredded	321	21.4 g	25 g	3.6 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Cilantro, chopped	23	2.1 g	0.5 g	3.7 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Char the poblanos directly over a flame until blackened all over, then steam them in a covered bowl before peeling, seeding, and dicing.
Melt the butter in a wide skillet and cook the onion and serrano until soft and translucent.
Add the garlic, tomatoes, diced poblano, and oregano, and cook until the juices tighten into a loose sofrito.
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Stir in the chopped shrimp with a good pinch of salt and cook just until pink and curled — no longer.
Heat a comal over medium heat. Lay down a tortilla, scatter it with cheese, and let it melt until the edges start to crisp and brown.
Spoon shrimp filling over half, fold like a quesadilla, and toast both sides until golden. Repeat with the rest.
Serve hot off the comal with cilantro and lime wedges.