Romeritos

Romeritos is a typical Mexican dish usually served for Christmas holidays and Easter. The romeritos are like rosemary but with no strong aroma, and the leaves are softer. I took this recipe from the Internet, and it was not great disastrously salty because of the amount of dry shrimp they call for. My modifications are noted. I’m translating it to English if anyone is feeling adventurous and actually have romeritos in their local store —highly unlikely but you can only hope as they are delicious :)

Ingredients:
1 kg romeritos
1/2 kg mole poblano
15 cactus cut julienne
40 cambray potatoes peeled (little ping-pong-ball sized)
1/2 kg 150-200 grs ground dry shrimp (I put in about 400 grs and it was still way too much)
4 eggs

Whip the egg whites until peaks are formed. Add the yolks and the shrimp powder. Spray a baking sheet with vegetable oil. With two spoons, form the little tarts without pressing too much. Bake for 20 min at 250ºC and turn over until cooked. You can also fry them in a pan —as I did.

Clean the romeritos taking away the thick stems —leave plenty of time for this, as it takes a good two hours watching your favorite show ;) Boil with salt the romeritos, the cactus, and the potatoes each one apart —in the pressure cooker after the valve sizzles, it takes about 2 min for romeritos, 5 min for cactus, and 10 min for potatoes.

In a large pot, cook the mole according to pack instructions, but let it be a bit more liquid. Incorporate all ingredients. Serve with corn tortillas or as a baguette sandwich.

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