Ever since having my first gobernador, I’ve been craving them. I even made a point to get one on a recent drive to Chula Vista. So I’ve been scouring the Internet for recipes. Not too many out there. I did find a few that looked okay but none of them sounded exactly like the ones from Mariscos El Pascador. So I kind of took bits and pieces from each of the three recipes and tried to recreate MEP’s version. I tried to do it from memory but I knew that probably wouldn’t get me too close to the real thing. But gotta start somewhere.
For the cooking part, I kind of used Marcela Valladolid’s recipe as a guide but I think the cooking time has to be reduced on the veggies since they turned out a bit overcooked for my taste. So I’ve adjusted the time in the recipe below. The other two recipes used serrano or poblano chiles instead of bell peppers. One used oregano, one used cumin. Marcela uses smoked paprika. One even uses bacon and chicken bouillon powder. Hmm, the powder sounds intriguing. I decided to keep it simple and close to MEP’s as much as I can mimic. I left out the paprika since I don’t think MEP had paprika in theirs. But I can’t be sure so I think I need to go back to verify. You know, to be sure.
Here’s the mixture after everything was cooked and ready to be served in the corn tortilla. Looks so yummy!
Here’s a three-fer shot. I actually did add more filling after I took the picture and then squeezed some fresh lime juice on them.
The flavor wasn’t quite the same as MEP’s but this was pretty tasty. The flavor was missing a bit of something that the MEP had. I was thinking “could it have something to do with the chicken bouillon powder?” Hmm. Might have to give that a bit more thought. But still, I’d have this version again as will the Mister. It’s good he does since I want to tweak the recipe a bit more.
- 1 Tbsp olive oil (I used bacon fat)
- 1 lb. of medium shrimp, shelled & deveined
- 1 rib of celery, sliced thin
- 2 ripe red tomatoes, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 serrano chiles, seeded and finely chopped (poblano or jalapeno chiles)
- ½ each white and red onions, sliced thin (you can use only one type)
- ½ bunch cilantro, chopped
- ½ tsp cumin
- ½ tsp of oregano
- Manchego cheese or oaxaca (or mozzarella), shredded
- salt and pepper to taste
- Tortillas, as many as you need
- Lime wedges (optional)
- In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions, tomatoes, celery and bell pepper and cook for 3 minutes, the onions should just start to become translucent.
- Add the shrimp and cook for 2-3 minutes, depending on size.
- Add cumin and oregano, cook for 1 minute. Season with salt and pepper, to taste. Remove the pan from the heat and set aside.
- Warm up the tortillas, place the cheese and let it melt a bit. Add the shrimp mixture and let it fry (crisp) a little bit more and serve immediately with some lime wedges.