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Recipe of Romeritos with Mole Poblano
Iberia
Iberia

Iberia

Recipe of Romeritos with Mole Poblano
Iberia
Iberia

Iberia

Recipe of Romeritos with Mole Poblano
Iberia
Iberia

Iberia

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Romeritos with Mole Poblano

45 mins
30 mins
Low
38
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If you like me romeritos in this holiday season, you have to try this recipe, and for your pancakes are bright and flavored, use Margarina Light Iberia® is a "must" for your recipe.
Learn more about Iberia

Ingredients

6 portions
  • 2 tomatoes, In rooms
  • 1/2 white onions
  • 1 tablespoon Margarine Light Iberia® spread without salt, melted
  • 1 Cube Knorr® chicken bouillon
  • 3/4 cups poblano mole sauce, powdered
  • 2 cups Water
  • 3 cups romeritos, clean and cooked
  • 2 cups nopal, in cubes, cooked
  • 12 potato cambray
  • 3 egg whites, for the pancakes
  • 1/2 cups Dry 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

Boil the tomatoes with the onion until soft. Blend with a little of the cooking water and strain.
Heat 1 tablespoon Light Iberia® Margarine and fry the tomato sauce with the Swiss Knorr® cube for 7 minutes over medium low heat.
Separately, dissolve the mole in the water and pour into the caldillo. Cook for 10 more minutes over low heat moving from time to time.
Add the romeritos, nopales and chips. Cook for another 5 minutes.
For the pancakes, beat the egg whites, add the shrimp powder and the Maizena® Corn Fécula.
Heat the 3 tablespoons Light Iberia® Margarine and add 1 tablespoon of the egg mixture to form the pancake.
Flip and continue cooking until golden brown. Serve the romeritos accompanied by the shrimp pancakes.

TIPS

Boil the romeritos with enough water and once they are ready, drain very well and add to the pot with mole. He prefers potato with a shell.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
32.3
kcal
1.61%
Carbohydrate, by difference
4.4
g
1.47%
Protein
1.8
g
3.6%
Total lipid (fat)
1
g
1.54%
100
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Provided by USDA
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