Cook the chambray potatoes in a pot with enough water for approximately 20 minutes.
Do the same with the nopales, add them when the water is boiling and add a teaspoon of baking soda to cut the drool from the nopal.
Clean the romeritos very well, removing the part of the stem and any wilted leaves that you see. The best technique is to do it from top to bottom, thus detaching the leaves.
Once rinsed and disinfected, you should bleach them, for this, boil a liter and a half of salted water. When it begins to boil, immerse them and cook for 5 minutes or until tender. Strain and reserve.
Dissolve the mole in the chicken broth, first add a cup and break it up. The rest add it until you get the desired consistency.
Add the cooked nopales, mix until integrated.
Add the cooked potatoes and mix carefully so as not to break them.
Add the cooked romeritos, with enveloping movements integrate them.
Finally, add the pre-cooked shrimp previously rinsed and cleaned.
Cook for 10 minutes until it comes to a boil. If the mole is too thick you can add a little broth.
For the pancakes: Separate the whites from the yolks and beat the first to the point of nougat.
Once you achieve that when turning the bowl they do not spill, add the yolks one by one and continue beating.
Add the shrimp powder and beat until integrated, add 1 or 2 tablespoons of breadcrumbs to obtain a less salty mixture. If you can't find ground shrimp, grind the dried shrimp with everything and shell in the blender.
Fry the pancakes in a pan with enough oil. Shape them with the help of a spoon so that they are all the same size. Flip them to get a homogeneous browning on each side.
Place the shrimp cakes on Servitoalla® Pétalo® to remove excess oil.
Accompany your romeritos with the shrimp pancakes at the time of serving so that they do not get too watery.
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