Ingredients with Measurements:
- 1 lb. fresh romeritos (Mexican greens)
- 1 lb. dried shrimp
- 1 lb. potatoes, peeled and cut into small cubes
- 1/2 cup vegetable oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup flour
- 4 cups chicken broth
- Salt and pepper to taste
For the Tomatillo Sauce:
- 1 lb. tomatillos, husked and rinsed
- 1/2 onion, chopped
- 2 garlic cloves
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup cilantro leaves
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Special Equipment Needed:
- Blender or food processor
- Large pot
- Strainer
Step-by-Step Instructions:
1. Rinse the romeritos thoroughly and remove any tough stems. Soak in cold water for 30 minutes to remove any bitterness.
2. In a large pot, bring 4 cups of water to a boil. Add the dried shrimp and cook for 5 minutes. Drain and set aside.
3. In the same pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened.
4. Add the potatoes and cook for 5 minutes, stirring occasionally.
5. Add the flour and stir well to combine. Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
6. Add the cooked shrimp and romeritos to the pot. Season with salt and pepper to taste.
7. Simmer for 20-25 minutes, or until the romeritos are tender and the sauce has thickened.
8. To make the tomatillo sauce, combine the tomatillos, onion, garlic, jalapeño, cilantro, salt, and pepper in a blender or food processor. Blend until smooth.
9. Strain the sauce through a fine-mesh strainer into a bowl.
10. Serve the romeritos hot with the tomatillo sauce on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Fresh spinach or watercress can be used instead of romeritos.
- Chicken or vegetable broth can be used instead of chicken broth.
- Fresh shrimp or fish can be used instead of dried shrimp.
Variations:
- Add chopped nopales (cactus) to the romeritos for extra flavor and texture.
- Use a different type of chili pepper in the tomatillo sauce for a spicier or milder flavor.
Tips and Tricks:
- Soaking the romeritos in cold water helps to remove any bitterness.
- Be sure to stir the flour into the oil and onion mixture well to prevent lumps from forming.
- Straining the tomatillo sauce helps to remove any seeds or skins for a smoother texture.
Storage Instructions:
- Store any leftover romeritos and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the romeritos and sauce separately in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the romeritos and sauce in separate bowls for a more elegant presentation.
- Garnish with fresh cilantro leaves or a sprinkle of queso fresco (Mexican cheese).
Pairings:
- Serve with warm corn tortillas or Mexican rice for a complete meal.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting Advice:
- If the romeritos are too bitter, soak them in cold water for a longer period of time.
- If the sauce is too thick, add more chicken broth to thin it out.
Food Safety Advice:
- Be sure to cook the romeritos and shrimp thoroughly to prevent any foodborne illnesses.
Food History:
- Romeritos are a traditional Mexican green that are typically eaten during the Christmas season.
Flavor Profiles:
- The romeritos have a slightly bitter and earthy flavor, while the tomatillo sauce is tangy and slightly spicy.
Serving Suggestions:
- Serve the romeritos and sauce as a main dish for a festive holiday meal.
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Region: Mexican