Ingredients with Measurements:
- 1 pound of romeritos (dried Mexican greens)
- 1/2 pound of mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 2 tablespoons of vegetable oil
- 1/2 cup of chicken broth
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of paprika
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. Rinse the romeritos in cold water to remove any dirt or debris. Place them in a large pot of boiling water and cook for 10 minutes until tender. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium heat. Add the garlic and onion and sauté until fragrant and translucent.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
4. Pour in the chicken broth and add the salt, black pepper, cumin, oregano, thyme, and paprika. Stir well and let the mixture simmer for 5 minutes.
5. Add the cooked romeritos to the skillet and stir until they are coated with the mushroom sauce. Cook for an additional 5 minutes until heated through.
6. Serve hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 5g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as shiitake, portobello, or button mushrooms.
- If you don't have romeritos, you can use spinach or Swiss chard instead.
Variations:
- You can add some diced tomatoes or roasted red peppers to the mushroom sauce for extra flavor.
- For a vegan version, use vegetable broth instead of chicken broth and omit the garlic.
Tips and tricks:
- Be sure to rinse the romeritos thoroughly to remove any dirt or grit.
- Don't overcook the romeritos, as they can become mushy and lose their texture.
- You can garnish the dish with some crumbled queso fresco or chopped cilantro.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the romeritos with mushrooms in a skillet over medium heat until heated through.
Presentation ideas:
Serve the romeritos with mushrooms in a large bowl or on a platter, garnished with some crumbled queso fresco or chopped cilantro.
Garnishes:
- Crumbled queso fresco
- Chopped cilantro
Pairings:
- Mexican rice
- Refried beans
- Grilled chicken or steak
Suggested side dishes:
- Tortillas
- Guacamole
- Salsa
Troubleshooting advice:
- If the romeritos are too tough, you can cook them for a few more minutes until tender.
- If the mushroom sauce is too thick, you can add more chicken broth to thin it out.
Food safety advice:
- Be sure to wash your hands and all utensils before handling food.
- Cook the romeritos and mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Romeritos are a traditional Mexican ingredient that are often used in holiday dishes, such as Christmas Eve dinner. They are a type of wild greens that grow in Mexico and have a slightly bitter taste.
Flavor profiles:
The romeritos have a slightly bitter taste, while the mushrooms add a savory and earthy flavor to the dish. The spices in the mushroom sauce add a warm and aromatic flavor.
Serving suggestions:
Serve the romeritos with mushrooms as a side dish or as a main course with some rice and beans. It pairs well with grilled chicken or steak.
Related Categories
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Region: Mexican
Taste: Savory, Earthy, Umami, Herbaceous, Nutty