Ingredients

The following ingredients have 4 Servings
  • 2 poblano chiles, skinned, seeded and cut into strips
  • 2 tablespoons butter, lard or olive oil
  • 1 white onion, sliced thin
  • 2 cloves garlic, minced
  • 4 small, hot chiles, chopped ((optional))
  • 2 Roma tomatoes, seeded and diced
  • 1 pound peeled shrimp, cut into bite-sized pieces
  • Salt
  • 1/2 teaspoon Mexican oregano ((optional))
  • 2 tablespoons chopped cilantro
  • 1/2 pound shredded melty cheese ((see notes above for options))
  • Corn tortillas

Instruction

  • Roast the poblanos and set them in a plastic bag to steam the skins off. Skin, then remove the tops and all the seeds. Slice them into strips crosswise. You can dice them if you prefer.
  • Heat the butter in a large pan over medium-high heat. Add the onions and saute until wilted, about 3 to 5 minutes. Add the garlic, chiles if using, diced tomato, shrimp, oregano and salt and toss to combine. Saute until the shrimp turns pink, about 3 to 4 minutes. Mix in the cilantro and turn off the heat.
  • Heat tortillas on a comal, griddle or large frying pan, or on a grill. Set the tortilla down, then add a generous portion of shredded cheese on it. As soon as the cheese starts to melt, spoon some filling into the center and fold the taco over. Press down with a spatula to set the taco, let it char just a bit on that first side, then flip to brown the other side. Serve at once.