Romeritos with Mole and Shrimp

Name: Romeritos with Mole and Shrimp
Prep time: 85 min
Cook time: 25 min
Yield: 14
Cuisine: Mexicana
Ingredients: 1 kilo romeritos, well cleaned; 1/2 kilos nopal, cut into strips; 1/2 onions; 1 pinch baking soda; 1/2 kilos new potatoes, peeled; 100 grams dried shrimp; 1 egg; vegetable oil; 1/4 poblano mole sauce, in paste; salt, to taste

Melyssa Murillo

This recipe takes a bit of time, but I can assure you it is super delicious. Additionally, it is not very complicated and is excellent for these holiday festivities and very yielding.

Reviewed by Editorial Team of Kiwilimón

Published: 20-12-2013

Preparation

25 mins

Medium

Place the romeritos in a saucepan with a little water. Cook them slightly over medium heat. They should not be completely cooked. Put the nopales and onion in a pot. Cover them with water and add the baking soda and salt. Bring to a boil over high heat, reduce the flame, cover, and simmer until softened, about 15 to 20 minutes. Separately, boil the potatoes in boiling water until softened and easily pierced with a fork, about 15 minutes. Meanwhile, cut the heads and tails of the shrimp and set them aside. Soak the shrimp in hot water for 10 minutes. Grind the heads and tails of the shrimp in a blender or food processor. Beat the egg to the turrón point and mix it with the shrimp powder. Form patties and fry them in oil. In a large pot, dissolve the mole paste in the water where the shrimp was soaked. Add the romeritos, nopales, potatoes, and shrimp. Cook over medium heat and season with salt to taste. Let it boil for a couple of minutes and serve hot.