Romeritos con Nopales
(Serves 2 to 4 people)
4 cups rosemary or romeritos
1/2 white onions
1 pinch sodium bicarbonate/baking soda
2 cups potatoes, peeled
1 cup dry shrimp
Enough oil to fry
2 cups Mole Poblano Doña Rosa
Salt to taste
Place the romeritos in a saucepan with water to cover, cook them over medium heat without being completely cooked.
In a pot, place the nopales and the onions, cover with water and the pinch of sodium bicarbonate/baking soda, together with salt. Let them boil over high heat, reduce the flame, cover and cook over low heat until soft, 15-20 minutes.
Cook the potatoes in boiling water until they soften and you can easily chop them with a fork, about 15 minutes.
Cut the heads and tails of the shrimp and reserve them. Soak the shrimp in hot water for 10 minutes.
Dry grind the heads and shrimp tails, beat the egg to the nougat point and mix it with the shrimp power, form pancakes and fry in oil.
In a large pot, dissolve the Doña Maria Mole Poblano Paste in the water in which the shrimp soaked. Add the romeritos, nopales, potatoes and shrimp. Cook over medium heat and season with salt to taste.