sinaloa

Enchiladas de Suelo recipe from Pati&#x27;s Mexican Table Season 8, Episode 801 &quot;A Local&#x27;s Tour of Culiacán&quot;

Enchiladas from the Floor

white vinegar (divided)

vegetable oil (plus more for frying)

salt

black pepper

red onion

ancho chiles (stemmed and seeded)

garlic

tomatoes

white onion

oregano

zucchini

Mexican chorizo (casings removed, chopped)

corn tortillas (store-bought

romaine lettuce

(about 5 to 6) radishes

avocado (halved, pitted,

cucumber

queso Cotija, ranchero or fresco

In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. 

Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.

Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.

Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl. 

In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside. 

Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.

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

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

Aguachile Verde

serrano pepper (seeds optional)

cilantro

lime juice

½ lb high-quality shrimp, de-veined

½ cucumber, thinly sliced

½ red onion, thinly sliced

chiltepín chiles, ground in a Molcajete (optional)

Avocado, sliced

Cilantro, chopped

Tostadas

In a blender, combine the cucumber, serrano pepper (with or without seeds, depending how spicy you want it), red onion, cilantro, lime juice, and salt. Blend just until smooth (over-blending may dull the bright green color of the cilantro).

Just before serving, toss the shrimp with salt.

Arrange the sliced cucumber and shrimp on a plate.

Pour the salsa verde over the shrimp. Garnish with onion, avocado, cilantro, and ground chiltepín peppers, if using.

Serve with tostadas. Eat right away, or wait a few minutes if you prefer the shrimp to cure slightly in the lime juice.

<p>The following is the original tacos gobernador recipe, as prepared in the Los Arcos restaurant, its birthplace. The ingredients needed are only shrimp, onion, garlic, poblano chile, and&nbsp;Chihuahua cheese, seasoned only with salt.&nbsp;</p>

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Enchiladas from the Floor

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Enchiladas from the Floor

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