Clean the shrimp. I couldn't find raw shrimp, so I used pre-cooked, but I recommend using raw. Briefly roast the chiles to add extra heat—this step is optional.

In a skillet, melt butter. Add the chopped garlic first, then the shrimp. Add soy sauce to taste, ground black pepper, and paprika. If using pre-cooked shrimp, cook for about 4 minutes; if raw, no more than 6 minutes.

Preferably in the same skillet, add the remaining garlic and the onion. Next, add the tomatoes and diced poblano pepper. Add the bouillon cube, black pepper, a splash of soy sauce, and salt if needed. Cook for about 10 minutes. Then add the shrimp and cook for another 4 minutes. Add the epazote near the end.

For the spicy topping, slice the habanero peppers into rings and cut some of the red onion into thin strips. Place them in a deep bowl and squeeze in all the limes. Add salt and pepper, mix well, and let chill in the refrigerator.

Taco Gobernador usually has melted cheese, but I wanted to try a cheese crust, and it turned out great. In a skillet over medium-high heat, lightly butter the pan to prevent sticking. Place a flour tortilla on top and let it cook for a bit. Flip it for a few seconds just before serving.

Serve with the habanero onions and a bit of cilantro. That's it.