Photograph of the finished Romeritos

Mexico · Rau romerito sốt mole chả tôm Romeritos

Romeritos

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Romerito greens Romerito greens 600 g
  • Photograph of Dried shrimp Dried shrimp 120 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Potato Potato 320 g
  • Photograph of Nopal cactus leaves Nopal cactus leaves 240 g
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Roasted sesame seeds Roasted sesame seeds 40 g
  • Photograph of Oil Oil 160 ml

Method

  1. 1 Pick through the romeritos, discarding any tough stems, then blanch for 5 minutes and rinse with cold water to retain their green color.
  2. 2 Grind the dried shrimp into a powder, beat the egg whites until fluffy, then gently mix in the shrimp powder.
  3. 3 Scoop the mixture into small balls and deep-fry for 2 minutes until they are round and float to the surface of the oil, indicating they are cooked through.
  4. 4 Roast the dried chilies, soak them for 20 minutes, then grind them with roasted sesame seeds and strain. Fry the mole sauce in oil for 10 minutes.
  5. 5 Add the boiled potatoes, boiled nopal, romerito, and shrimp patties to the sauce and simmer for 8 minutes until the patties absorb the mole but don't fall apart.

With an appliance

  • Air fryer 55 min

    Replace step 3: lightly spray oil onto the shrimp patties, arrange in a single layer, and bake in an air fryer at 190 degrees for 8 minutes, flipping at the 4th minute to brown both sides; keep step 5 the same, only cook the patties in the air fryer for 8 minutes.

Start cooking