antojo

Governor Shrimp Tacos recipe from Pati&#x27;s Mexican Table Season 7, Episode 1 &quot;Tijuana’s Culinary Revolution&quot; 

Governor Shrimp Tacos

unsalted butter

white onion (slivered)

poblano chiles (stemmed, seeded, slivered)

garlic (finely chopped)

Roma tomatoes (cored, seeded, slivered)

sauce from chipotles in adobo

tomato paste

Worcestershire sauce

salt

black pepper (or to taste)

(about 11-15) shelled large shrimp (cut into large chunks)

Oaxaca, mozzarella, asadero (or Muenster cheese)

flour tortillas

avocado (for garnish)

Chile Manzano (sliced

Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.

On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.

Serve with sliced avocado and Manzano chiles and onion.

https://www.youtube.com/watch?v=yMTJm1u-XL0

Pati makes her recipe for a legendary taco that originated in Sinaloa, but has spread to the Baja Peninsula and beyond. Tacos Gobernador, or Governor Tacos, are like a cross between a taco and a quesadilla with a mouthwatering combination of cheese and shrimp. Her recipe is available in English and Spanish, see below...

English: https://patijinich.com/recipe/governor-shrimp-tacos/
Spanish: https://patijinich.com/es/recipe/tacos-gobernador-de-camaron-2/

Pati Jinich - Tacos Gobernador

Cali-Baja Fish Tacos recipe from Pati&#x27;s Mexican Table Season 7, Episode 3 &quot;Ensenada&#x27;s Epic Seafood&quot;

Cali-Baja Fish Tacos

all-purpose flour (plus extra flour

kosher salt or sea salt (or to taste, plus more to season the fish)

cumin

Mexican beer (preferably a light beer (but anything short of a very dark bitter beer will work))

Safflower or canola oil

black pepper (to taste)

Flour tortillas

Creamy Green Slaw

Salsa Macha

Pickled Onion

In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.

In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.

Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.

While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.

When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.

Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw.  
Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.

Tacos de pescado Cali-Baja de la Temporada 7 de Pati´s Mexican Table, Episodio 703 &quot;Los deliciosos mariscos de Ensenada&quot;

Tacos de pescado Cali-Baja

claras de huevo

taza de harina (más la necesaria espolvorear el pescado)

cucharadita de sal o al gusto (más la necesaria para sazonar el pescado)

de cucharadita de comino molido

taza de cerveza

Aceite para freír

Pimienta negra recién molida (al gusto)

Tortillas de harina

Ensaladita de col

Cebolla encurtida

En un recipiente, bate las claras con una batidora con aditamento de pala a velocidad media, hasta que se formen ondas firmes, pero no muy duras. Aparta.

En otro recipiente, mezcla la harina con la sal y el comino y agrega la cerveza. En 4 partes, incorpora con cuidado la mezcla de harina a las claras, para que éstas no se desinflen.

Vierte aceite en un sartén grueso y grande hasta tener 1/2 cm de altura y caliéntalo durante al menos 5 minutos a fuego medio. Prueba el aceite con una cuchara de madera o un pedacito de pescado; el aceite debe burbujear alegremente alrededor. Pon servilletas de papel en una rejilla o charola para hornear.

Mientras el aceite se calienta, puedes sazonar y empanizar el pescado. Sazona ligeramente los pedazos de pescado con sal y pimienta. Pon la harina en un plato y pasa el pescado por la harina por ambos lados. Agita un poco para quitar el exceso de harina y ponlos en la rejilla.

Cuando el aceite esté caliente, pon los pedazos de pescado, uno por uno, en la mezcla para empanizar y luego ponlos en el aceite, con cuidado. No encimes los pedazos en el sartén. Fríelos de 2 a 3 minutos, hasta que estén crujientes y dorados, luego voltéalos y dóralos del otro lado de 2 a 3 minutos más.

Saca el pescado del aceite con unas pinzas, de preferencia con las puntas cubiertas de silicón, o con una cuchara con ranuras y ponlos en la rejilla o charola cubierta con servilletas. Tápalos con aluminio para mantenerlos tibios. Sirve con tortillas de harina, salsa macha y ensaladita de col.

Otra opción es servir el pescado con cebolla morada y jalapeño encurtidos en jugo de limón y sal al gusto.

Enchiladas Verdes

Para la salsa:

kilo de tomates verdes sin cáscara (lavados y enjuagados)

dientes de ajo

chiles serranos, (o más al gusto)

taza de hojas de cilantro

de taza de cebolla blanca picada

cucharadita de sal o al gusto

cucharada de aceite vegetal

Para las enchiladas:

tazas de pollo deshebrado cocido en casa (o pollo rostizado)

Aceite para freír las tortillas

tortillas de maíz

taza de crema mexicana (fresca o espesa)

taza de queso Cotija o fresco rallado

Pon los tomates verdes y los dientes de ajo en una olla y cubre con agua. Calienta a fuego alto hasta que suelten el hervor. Hierve a fuego medio durante 10 minutos, o hasta que los tomates verdes cambien de color de verde brillante a verde opaco, estén cocidos y suaves, pero que no se deshagan.

Licúa los tomates verdes, el ajo y 1/2 taza de su líquido. Añade los chiles serranos, el cilantro, la cebolla y la sal y vuelve a licuar hasta obtener un puré suave. En una olla, calienta una cucharada de aceite a fuego medio-alto. Una vez que esté caliente, pero no humeando, vierte la salsa y deja hervir. Hierve a fuego medio por 6 minutos, hasta que se espese y tenga un color más profundo. Rectifica la sazón.

En un sartén grande a fuego medio, añade suficiente aceite para tener 1 cm de espesor aprox. Calienta durante unos 3 minutos. Con cuidado, pasa cada tortilla por el aceite una por una, durante unos 15 segundos por lado, para suavizarlas y hacerlas resistentes. Debes poder doblarlas sin romperlas. Pásalas a un plato cubierto con servilletas de papel.

Precalienta el horno a 190 C.

Pon de 2 a 3 cucharadas de pollo dentro de cada tortilla y enróllalas. Ponlas con la parte de la unión hacía abajo en un refractario. Cúbrelas generosamente con la salsa verde. Hornea las enchiladas de 10 a 15 minutos. Sácalas del horno, espolvorea con queso, crema y la cebolla picada. Quedan muy bien con arroz y/o frijoles o con una ensalada verde ligera.

Disfruta las enchiladas calientes.

Enchiladas can be made with many different sauces and fillings. This take has the traditional salsa verde or green tomatillo sauce and chicken, but you can play with the fillings.

Enchiladas Verdes in a Tomatillo Sauce

green tomatillos (husks removed and rinsed)

garlic

serrano chiles (or to taste)

cilantro leaves

white onion (roughly chopped)

salt (more

chicken

Oil tortillas

corn tortillas

Mexican style cream (can substitute for heavy cream)

queso

onion

Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.

Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth. Heat a tablespoon of oil in a pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.

To make the sauce:

In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil," one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.

Preheat the oven to 375°F.

Place about 2 to 3 tablespoons chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes. Remove them from the oven, sprinkle with the crumbled cheese, the cream, and the chopped onion. They are very satisfying with a side of rice and/or beans, as well as with a light green salad.

Eat the enchiladas while they are hot!

To make the enchiladas:

Great recipe. I make them the same way but I also add mozzarella cheese instead of the creama. But I think I will try it your way!  Thank you Pati!

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Governor Shrimp Tacos

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Governor Shrimp Tacos

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Enchiladas Verdes in a Tomatillo Sa...

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