Cook the chambray potatoes in a pot with enough water for approximately 20 minutes.
Do the same with nopales, add them when the water is boiling, add a teaspoon of baking soda to cut the cactus slime.
Clean the romeritos very well removing the part of the stem and any withered leaf that you see. The best technique is to do it from top to bottom, thus removing the leaves.
Once rinsed and disinfected, you should bleach them. To do this, boil a liter and a half of water with salt. When it begins to boil, immerse them and let them cook for 5 minutes or until they are tender. Strain and reserve.
Dissolve the mole in the chicken stock, first add a cup and undo it. The rest add it until you get the desired consistency.
Add cooked nopales, mix until integrated.
Add the cooked potatoes and mix carefully so as not to break them.
Add the cooked romeritos, with intertwining enveloping movements.
Finally, add pre-cooked shrimp previously rinsed and cleaned.
Cook for 10 minutes until the boil breaks. If the mole thickens more you can add a little broth.
For the pancakes: Separate the whites from the yolks and beat the first ones with nougat.
Once you achieve that when you turn the bowl, do not spill, add the yolks one by one and continue beating.
Add the shrimp powder and whisk until integrating add 1 or 2 tablespoons of bread crumbs to obtain a less salty mixture. If you do not get ground shrimp, grind dry shrimp with whole and peel in blender.
Fry the pancakes in a pan with enough oil. Make them with the help of a spoon so that they all remain the same size. Turn them to obtain a homogeneous browning on each side.
Place the shrimp pancakes on Servitoalla® Pétalo® to remove the excess oil.
Accompany your romeritos with the shrimp pancakes when serving so they do not get too watery.
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