Romeritos with Mole Poblano

Name: Romeritos with Mole Poblano
Prep time: 75 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tomatoes, in quarters; 1/2 white onions; 1 tablespoon Margarine Light Iberia® spread without salt, melted; 1 cube Knorr® granulated chicken bouillon; 3/4 cups poblano mole sauce, in powder; 2 cups water; 3 cups romeritos, clean and cooked; 2 cups nopal, in cubes, cooked; 12 new potatoes; 3 egg whites, for the pancakes; 1/2 cups dried shrimp, in powder, for the pancakes; 1 teaspoon Maizena® cornstarch, for the pancakes; 3 tablespoons Margarine Light Iberia® spread without salt, melted, for the pancakes

Iberia

If you, like me, love romeritos during this December season, you have to try this recipe, and for your pancakes to be shiny and full of flavor, use Margarina Light Iberia® it’s a “must” for your recipe book.

Reviewed by Editorial Team of Kiwilimón

Published: 08-12-2017

Preparation

45 mins

30 mins

Low

Boil the tomatoes with the onion until soft. Blend with a little of the cooking water and strain. Heat 1 tablespoon of Margarina Light Iberia® and sauté the tomato broth with the Knorr® Suiza cube for 7 minutes over medium-low heat. Separately, dissolve the mole in water and pour into the broth. Cook for 10 more minutes over low heat, stirring occasionally. Add the romeritos, nopales, and potatoes. Cook for 5 more minutes. For the pancakes, beat the egg whites to the turrón stage, add the shrimp powder and Maizena® Cornstarch. Heat 3 tablespoons of Margarina Light Iberia® and add 1 large tablespoon of the egg mixture to form the pancake. Flip and continue cooking until well browned. Serve the romeritos accompanied by the shrimp pancakes.