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Traditional Romeritos with Shrimp and Mole

Fresh seepweed leaves cooked in artisanal mole sauce, served with dried shrimp, baby potatoes, and cactus strips.

105 min Mexicana 6 servings
Traditional Romeritos with Shrimp and Mole

The story behind

Romeritos are a treasure of festive Mexican cuisine. In this version, the subtle bitterness of the plant is balanced by the sweetness and spice of the mole, while the dried shrimp adds a unique briny depth. Served in a blue ceramic bowl, the presentation highlights the vibrant colors and the glossy sauce, achieving a professional and authentic look.

Instructions

  1. 1
    Clean and boil the romeritos in salted water; drain thoroughly.
  2. 2
    Dissolve the mole paste in chicken broth or water until smooth.
  3. 3
    Add the romeritos, potatoes, cactus, and shrimp to the mole sauce.
  4. 4
    Simmer over low heat for 20 minutes to allow the flavors to meld perfectly.

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