Ingredients with Measurements:
- 1 lb. romeritos
- 4 medium-sized potatoes, peeled and diced
- 2 garlic cloves, minced
- 1/2 cup vegetable oil
- 1/2 cup dried shrimp
- 1/2 cup sesame seeds
- 1/2 cup peanuts
- 1/2 cup pecans
- 1/2 cup raisins
- 1/2 cup dried chiles
- 2 cups chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Blender or food processor
Step-by-step instructions:
1. Rinse the romeritos and remove any tough stems or leaves. Boil them in a large pot of salted water for 10 minutes or until tender. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium heat. Add the diced potatoes and minced garlic, and cook until the potatoes are golden brown and crispy. Remove from the skillet and set aside.
3. In the same skillet, add the dried shrimp, sesame seeds, peanuts, pecans, raisins, and dried chiles. Toast the ingredients for 5 minutes or until fragrant.
4. Transfer the toasted ingredients to a blender or food processor. Add 1 cup of chicken broth and blend until smooth.
5. In the same skillet, add the blended sauce and the remaining 1 cup of chicken broth. Bring to a boil, then reduce heat and let simmer for 10 minutes.
6. Add the boiled romeritos and crispy potatoes to the skillet. Mix well and let simmer for another 5 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 25g
Protein: 10g
Substitutions for ingredients:
- Instead of romeritos, you can use spinach or kale.
- Instead of dried shrimp, you can use fresh shrimp or omit it altogether.
- Instead of pecans, you can use walnuts or almonds.
- Instead of dried chiles, you can use fresh chiles or chili powder.
Variations:
- Add diced carrots or sweet potatoes for extra sweetness.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of lime juice for extra tanginess.
Tips and tricks:
- Make sure to rinse the romeritos thoroughly to remove any dirt or debris.
- Toasting the nuts and seeds will bring out their flavor and aroma.
- Adjust the amount of dried chiles according to your spice preference.
Storage instructions:
Store any leftover romeritos with potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the romeritos with potatoes in a skillet over medium heat until heated through.
Presentation ideas:
Serve the romeritos with potatoes in a large bowl or platter, garnished with extra toasted nuts and seeds.
Garnishes:
- Toasted sesame seeds
- Chopped cilantro
- Sliced avocado
Pairings:
- Mexican rice
- Refried beans
- Grilled chicken or steak
Suggested side dishes:
- Fresh salad
- Guacamole
- Salsa
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the romeritos are too tough, boil them for a few more minutes until tender.
Food safety advice:
- Make sure to cook the potatoes thoroughly to avoid any risk of foodborne illness.
- Store any leftover romeritos with potatoes in the refrigerator and consume within 3 days.
Food history:
Romeritos with potatoes is a traditional Mexican dish typically served during the Christmas season. Romeritos are a type of wild herb that grows in Mexico and are often used in traditional dishes.
Flavor profiles:
Savory, nutty, slightly sweet, and spicy.
Serving suggestions:
Serve the romeritos with potatoes as a main dish or as a side dish to a larger meal.
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Region: Mexican