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Romeritos with Nopales

30 mins
30 mins
Low
86
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A very Mexican dish that is served mainly in December. Try this recipe of delicious romeritos that have an intense flavor and are perfect for the Christmas dinner.
Learn more about Arm and Hammer

Ingredients

4 portions
  • 4 cups rosemary
  • 2 cups nopal, cut into strips
  • 1/2 white onions
  • 1 pinch Sodium bicarbonate, for Arm & Hammer ™ Cooking
  • 2 cups cambray potato, peeled
  • 1 cup Dry shrimp
  • 1 egg
  • enough oil, to fry
  • 2 cups Mole Poblano
  • to taste salt

Preparation

Place the Romeritos in a saucepan with a little water. Cook them over medium heat without being completely cooked.
In a pot, place the nopales and the onion. Cover with water and add Arm & Hammer ™ Sodium Baking Soda together with salt. Let them boil over high heat, reduce the flame, cover and cook over low heat until soft, in a span of between 15 and 20 minutes.
Cook the potatoes in boiling water until they soften and you can easily chop them with a fork, about 15 minutes.
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. Beat the egg to the nougat point and mix it with the shrimp powder. Form pancakes 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.

PRESENTATION

Serve romeritos with shrimp pancakes and nopales.

TIPS

Arm & Hammer Sodium Bicarbonate helps to remove excess slime from nopales and retains its green color.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Jesse Ariza
05/01/2019 09:45:32
Deliciosos
Teofila Adalberta
15/11/2018 21:54:00
Le faltaron las tortitas pero está bien así las hago yo

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