Mix corn masa baking soda and water until you form a soft dough. Press between 2 sheets of plastic on tortilla press and cook on hot griddle about 2 minutes per side.
Roast the poblanos and set them in a plastic bag to steam the skins off.remove the tops and all the seeds. Slice them into strips.
Heat the butter in a large pan over add the onions and saute until 3 to 5 minutes. Add the garlic, chile 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.
Set tortilla back on griddle and add shredded cheese. When 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.
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