Christmas is only a couple of days away and as we prepare our holiday menu, we bring in all of the recipes that are typical in the family. Latinos have turkey, tamales, mole, pozole and something called romeritos. Romeritos is a traditional Mexican dish typical of southern Mexico and served during the Christmas season. The name comes from the wild plant know as romerito, that resembles baby spinach or rosemary. The dish also consists of dried shrimp and potatoes all contained within a mole sauce.
In a recipe from AllRecipes we can learn how to make this delicious plate that can be prepared in just a little over an hour. Ingredients: About 2 lbs of washed romeritos. 1 lb of cactus sliced in strips. 1 piece of onion. 1 pinch of baking soda. 1 lb of peeled cambray potatoes. 100 grams of dried shrimp. 1 egg. Vegetable oil to fry. 1/2 lb of mole poblano paste. Salt to one’s taste. How To Prepare: 1. Place the romeritos in a pan with a bit of water and cook at medium heat, but now fully cooked. 2. Place the cactus and onion in a pan. Cover them with water and add baking soda and salt. Let them release a boil over high heat, then reduce the flame, cover and simmer until they soften about 15 to 20 minutes.
3. Separately, cook the potatoes in boiling water until they soften for about 15 minutes. 4. Cut the tails of the shrimp and keep them. Soak the shrimp in warm water for 10 minutes. 5. Dry mill the heads and tails of shrimp in a blender or food processor. Beat egg until stiff and mix with shrimp powder. From patties and fry in oil. 6. In a large saucepan, dissolve the mole paste in water in which the shrimp was soaked. Add the romeritos, potatoes, cactus and shrimp. Cook over medium heat and season with salt to one’s taste. Bring to boil a couple of minutes and serve hot. Check out a video demo on how to make Romeritos from «Cocina Al Natural» down below.
