Name: Timbal de Romeritos
Prep time: 50 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 200 grams shrimp, clean and without heads; 400 grams romeritos; 4 tablespoons butter; 4 liquid ounces vinegar; 2 ounces olive oil; 2 cups mole sauce, black or poblano; 4 cloves garlic; 1 plantain; 60 onions; 1 tablespoon salt; 1/2 cups sugar, for caramelizing (optional)

Preparation

20 mins

30 mins

Medium

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.