If you ask me what I prefer, hands down, not even a second of hesitation, poblano chiles. Second, cooked onion that is often accompanied by other vegetables, typically bell peppers and sometimes poblano chiles. So what’s in tacos gobernador? First, a combination of shrimp and cheese makes them a cross between a taco and a quesadilla. And I am thrilled to share my recipe with you, as we all love these tacos in my home! I felt more than obliged to offer my take on tacos gobernador, since my travels in Baja are featured on “Pati’s Mexican Table” in my new season premiering in a few weeks (you can watch the trailer here). Yet, I saw the most renditions on the 800 mile drive throughout the entire Baja Peninsula. I had them as far away as Los Angeles and Miami.
But, what I do know is, these tacos became so popular you no longer only find them at Los Arcos in Mazatlán. Now, I do not know if that story is entirely true. When the governor showed up to eat, he liked them so much he named them “ tacos gobernador.” So quite a few taco recipes were developed and tested. The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit. We used pickled red onions to up the flavor even more.The story goes, governor shrimp tacos, or t acos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. So, to keep the integrity of al pastor but still get the delicious taste, focus on using really fresh spices, and great pork and then just go easy on the pineapple. This list compares the store-bought low carb versions and homemade low carb tortillas. If you are aiming to lower the carb count, you can either omit the tortillas all together or you can use a lower carb tortilla. The other carb-heavy ingredient of course is the tortillas. Quince is not low carb either however, so use your preferred fruit. I think using the quince paste really elevated this dish and made it unique.
#Tacos al pastor receta estilo monterrey how to#
I didn’t have any pineapple handy, and I needed to figure out how to use that quince paste that had been sitting in my pantry for so long, so this recipe uses quince paste instead of pineapple. I tried to come up with a low carb alternative to the pineapple but really it is such a classic addition to al pastor that it’s probably better to go ahead and use pineapple, but just use it more sparingly. In one cup of pineapple there are 22 grams of carbs and 16 grams of sugar. There is just no getting around how much sugar is in pineapple. The pineapple is a problem for low carb or keto people. Traditional tacos al pastor are marinated over pineapple slices and topped with fresh chopped pineapples.
The recipe below has a “low-ish” carb count. Once you have decided on the meat for your tacos, why not lay it all out for guests or family in the style of a taco bar? you can go wild with Mexican accompaniments like avocados, pickled onions, different cheeses, radishes, cilantro, guacamole, etc. Of course you can use a regular skillet or pan for browning tortillas, but a comal seems to give add that elusive extra punch of flavor.Ĭheck this fish tacos post for the details on browning tortillas on a comal The classic way to serve tacos is with a basket of warm corn tortillas browned on a comal (a flat griddle). This crispy carnita recipe is my favorite for seared crispy pork tacos.īeef birria quesatacos with a side of birria dipping consommé How to Serve Because I am striving to make everything as easy as possible these days, I simply added it to the Mexican-spiced sauce to finish. Whichever version you choose (or combination of versions), traditional tacos al pastor call for the meat to be “crisped” or seared on the stove top. This version usually has more onion and can be slightly more charred than the other three versions. The guisado taco is instead cooked in its own juices and fat. Guisado means “stew” in Spanish, and this version is actually not cooked on a grill spit like the other versions. The pineapple is also optional in this lesser-known version of a taco al pastor. This version is more typically found in the northeast parts of Mexico and the state of Monterrey.
Which is no coincidence, as this version has more achiote added to the marinade to give it a deeper red color. Trompo rojo literally means, “red spinning top”.
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