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

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.