Author Notes
Romeritos in Mexico is a meal that reminds a Christmas diner in a second, because it is prepared mainly during this festivity. The plant (Romeritos) is better known in north America as Torrey Sea-Blite, however prepare it during other time in the year besides Christmas is practically impossible, that is why I guessed the best way to cheat the flavor, consistency and appearance was using zucchini instead. —Victor Z Noble
Ingredients
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1 pound
Dried whole shrimps
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1 pound
Mexican Mole Paste
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2 pounds
Nopal Cactus cut in dices of 1/8"
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2 pounds
Zucchini fine shredded
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4 to 8 tablespoons
Peanut Butter
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4 to 8 tablespoons
Sweet Dark Chocolate
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1 tablespoon
White vinegar
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3 tablespoons
Dry shrimp broth
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1 pound
Small red potatoes
Directions
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In a large pot boil 2 quarters of water with vinegar, cook the Nopal Cactus until the green bright color is gone (vinegar is to reduce the production of foam), drain the water and set aside.
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In 1 quart of warm water put the dried shrimps, let them rehydrate for as long as needed.
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Wash potatoes, cut in halves and cook in boiling water, must be firm, not overcooked.
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Add in 1 quarter of boiling water the shrimp broth, mix and dissolve well the Mole Paste, taste and add slowly the peanut butter and chocolate 2 tbsp at a time. Taste until de mole leave the hotter taste and turn to a sweet flavor.
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Add to the mole, the Nopal Cactus, whole shrimps, potatoes and Zucchini, let simmer at low flame and move constantly not to leave burn the bottom until the Zucchini is fairly cooked (do not overcook).
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Romeritos is a side dish that can be mix well served with a nice slice of roasted turkey, chicken or ham.
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