Tacos Gobernador

2 Instructions

1. 1

   Roast the poblano directly over a flame until blackened all over, then steam it in a covered bowl for 10 minutes. Peel, deseed, and cut into thin strips.

2. 2

   Melt the butter in a wide skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.

3. 3

   Add the poblano strips and the shrimp. Cook, stirring, until the shrimp turn bright orange-pink and are just cooked through, about 3 to 4 minutes.

4. 4

   Season with the oregano, flor de sal, and black pepper. Remove from heat.

5. 5

   Heat a dry comal or large flat griddle over medium heat.

6. 6

   Place a tortilla on the comal, scatter a generous tablespoon of grated manchego over half of it, top with a spoonful of the shrimp mixture, and fold the tortilla in half.

7. 7

   Press gently with a spatula and griddle for about 1 minute per side, until the cheese is fully melted and the tortilla has crisp golden spots.

8. 8

   Repeat with the remaining tortillas, cheese, and filling.

9. 9

   Serve hot with refried black beans, avocado slices, and salsa roja on the side.