A very Mexican dish that is mainly served during the Christmas season. Try this recipe for delicious romeritos that have an intense flavor and are perfect for the Christmas dinner.
1 pinch baking soda, for Cooking from Arm & Hammer™
2 cups new potatoes, peeled
1 cup dried shrimp
1 egg
vegetable oil, for frying
2 cups poblano mole sauce
salt
Preparation
30 mins
30 mins
Low
Place the romeritos in a saucepan with a little water. Cook them over medium heat without cooking completely.
In a pot, place the nopales and onion. Cover with water and add Arm & Hammer™ Baking Soda along with salt. Bring to a boil over high heat, reduce the flame, cover, and simmer until soft, for about 15 to 20 minutes.
Boil the potatoes in boiling water until softened and easily pierced with a fork, about 15 minutes.
Cut the heads and tails off the shrimp and set aside. Soak the shrimp in hot water for 10 minutes.
Grind the heads and tails of the shrimp dry. Beat the egg to a firm consistency and mix it with the shrimp powder. Form patties and fry in oil.
In a large pot, dissolve the mole paste in the water in which the shrimp was soaked.
Add the romeritos, nopales, potatoes, and shrimp. Cook over medium heat and season with salt to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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