Melyssa Murillo

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Melyssa Murillo

Romeritos with Mole and Camarón

Name: Romeritos with Mole and Camarón
Prep time: 85 min
Cook time: 85 min
Yield: 14
Cuisine: Mexicana
Ingredients: 1 kilo rosemary, well cleaned; 1/2 kilos nopal, cut into strips; 1/2 onions; 1 pinch baking soda; 1/2 kilos cambray potato, peeled; 100 grams Dry shrimp; 1 egg; oils; 1/4 moles poblanos, in pasta; salt, to taste

25 mins

Half

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Melyssa Murillo

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This recipe is a little too late but I can assure you that it is super delicious. In addition it is not very complicated it is excellent for these Christmas holidays and very demanding.

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Ingredients

14 portions

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Preparation

Place the Romeritos in a saucepan with a little water. Cook a little over medium heat. They should not be completely cooked.

Put the nopales and the onion in a pot. Cover them with water and add the baking soda and salt. Let them boil over high heat, reduce the flame, cover and cook over low heat until they have softened, between 15 and 20 minutes.

Besides, Cook the potatoes in boiling water until they soften and you can easily chop them with a fork, about 15 minutes.

Meanwhile, cut the heads and tails of the shrimp and reserve them. Soak the shrimp in hot water for 10 minutes.

Dry grind heads and shrimp tails in blender or food processor. Beat the egg to the nougat point and mix it with the shrimp powder. Form pancakes and fry them 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. Let it boil a couple of minutes and serve hot.