We present you with the traditional recipe for romeritos, just with a touch that adds elegance to the dish. The preparation of the timbal de romeritos is delicious; it is the recipe you have to prepare during the holiday season to surprise your guests. This is a recipe to achieve a very elegant presentation and high cuisine for the classic holiday romeritos but with the chef's touch.
First, we prepare the romeritos, cleaning them by removing the thick stems and roots. We fry them in a pan with butter, finely chopped onion, and garlic, adding the romeritos and sautéing them without letting them burn, adding a pinch of salt, and frying for about two minutes. We remove them from the heat and set them aside.
We clean the shrimp by removing the heads and shells, taking out the vein, and cutting them in half. Once cleaned, we fry them in oil and apple cider vinegar, sautéing in the pan until golden brown, adding a pinch of salt, and reserving them on absorbent paper to remove excess oil.
We heat the mole. In a separate bowl, we mix the romeritos with a little mole, making sure the mixture doesn’t become watery.
To assemble the timbal, we use a mold shaped like a metal ring. We add the first layer of romeritos, the second layer made with a couple of shrimp, and the third layer of diagonal slices of fresh plantain. We press the mixture with a spoon inside the ring to compact it and shape it. We repeat the steps to form the fourth, fifth, and sixth layers.
Optionally, to give a high cuisine finish, the dish can be “crystallized,” which is done by adding a tablespoon of sugar forming a layer on top of the timbal and using a kitchen torch or portable torch (available at any hardware store) to give the sugar a fire bath until it crystallizes.
Afterwards, whether crystallized or not, carefully remove the ring mold trying not to damage the timbal. A “mirror” of mole is made on the plate without adding too much.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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