Authentic Mexican Romeritos
Romeritos, known as Mexican greens, are a mouthwatering dish that has become a staple in Mexican Christmas feasts. Cooked in a spicy guajillo and ancho chiles sauce with nopales and new potatoes, authentic Mexican romeritos feature appetizing shrimp fritters for a deceivingly simple but full-flavored dish that will steal the show.
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Ingredients
6
Portions
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Preparation
30 mins
10 mins
Easy
- Rinse romeritos with plenty of water to remove any dirt. Cook romeritos in a pot with plenty of salted water (it must cover the romeritos). Once romeritos turn color and are cooked through, drain and set aside.
- Cut nopales into cubes. Cook nopales in a pot with plenty of salted water for 10 minutes. Drain once cooked through.
- For the guajillo and ancho chile sauce: Trim, seed, and char chiles on both sides on a griddle over high heat. Make sure not to burn them to keep the sauce from being bitter. Soak chiles in hot water until soft.
- Roast garlic, tomato, and onion on a griddle over high heat. Toss constantly until the peel is charred.
- Transfer chiles, garlic, tomato, onion, and a bit of water to a blender. Blend until smooth.
- In a skillet heat lard and fry the sauce for 10 minutes. Add romeritos, nopales, previously cooked potatoes, and fresh and dry shrimp. Season.
- For the shrimp fritters: Whisk egg whites to stiff peaks. Add egg yolks, ground shrimp, and breadcrumbs.
- Form the fritters and fry in boiling hot oil until golden brown on both sides. Drain on a paper towel-lined plate to remove excess oil and dunk fritters into the sauce. Serve authentic Mexican romeritos.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.