Boil water in a pot with salt and cilantro. When it boils, add the shrimp and cook until the liquid returns to boil. Drain the shrimp and transfer to ice water to stop cooking. Drain again and chop. Reserve. In a frying pan, heat the oil and butter. Saute the onion, poblano pepper and garlic. Deglaze (scraping to loosen what is stuck to the pan) with the tequila and cook for a few minutes over low heat until vegetables are tender. Season with salt, pepper, oregano and lemon juice. Add the shrimp and cook only briefly to prevent overcooking. Heat the tortillas on a comal or griddle. Fill them with a little bed of refried beans, shrimp stew and grated cheese.

Serves 4.