Taco gobernador

Method

1. 1 Grill poblano peppers until charred for 8 minutes, cover tightly for 5 minutes, then rub off the skin and cut into strips.
2. 2 Sauté the chopped onions and tomatoes in unsalted butter for 5 minutes until the liquid evaporates.
3. 3 Add the chopped shrimp and stir-fry for exactly 3 minutes; overcooking will cause the shrimp to release water and make the pancake soggy.
4. 4 Heat the tortilla, sprinkle with shredded cheese, and wait for the cheese to melt before adding the shrimp filling.
5. 5 Fold the pancake, pan-fry for 2 minutes on each side until the crust is golden brown, then squeeze with lemon juice and serve hot.

With an appliance

• Oven 35 min

  For step 5: Arrange the folded tacos on a cast iron baking sheet in the middle rack of a 220-degree oven for 5 minutes, flipping them after 2 minutes and 30 seconds. The shells should be evenly crispy and the shrimp filling should be less squeezed and watery, but without any strong pan-searing marks.