Romeritos with Shrimp Cakes

Corazón Contento

By Karla Ortiz

Mexico has great gastronomic diversity. During Lent, we definitely do not suffer from not eating meat, for it’s always a pleasure to enjoy the typical Holy Week recipes our grandmothers have prepared for generations.

The Fonda of Doña Lolita, located in areas 73 and 74 of the Mercado Ignacio Ramírez open market, has been offering Mexican dishes for 15 years. You can usually find chicken broth, meatballs, mole, stuffed chilies, and other delicious choices there. For this Lenten period, the restaurant serves nopales (cactus) in pipián (sauce made of pumpkin seed), potato cakes, fish fillet, bean broth, and capirotada (dry bread soaked in piloncillo honey), which is offered as a free dessert after lunch.

Doña Lolita has generously opened the doors of her business to bring Atención readers her recipe for Romeritos con Tortas de Camarón.

 

Ingredients:

300 grams of nopal (peeled pads of the cactus plant) in strips, cooked

1/2 kilo cambray potatoes

1/2 kilo of romeritos (rosemary)

2 liters of water

1 pinch of baking soda

1 cup peeled pumpkin seeds (pepitas)

2 bell peppers (chiles cascabel)

1 cup chicken broth

1/2 clove garlic

1/2 onion

100 grams dried shrimp, whole or ground

1/2 liter vegetable oil

4 eggs

1 tablespoon breadcrumbs

salt to taste

 

Preparation:

First choose rosemary that does not have any other type of grass (because they can be bitter) and has no yellow leaves. Place it in two liters of boiling water with a pinch of baking soda so that it does not become bitter. Once cooked, dry the rosemary in a strainer. (The nopales can also be bought cooked from the same market, and the cambray potatoes are boiled in salted water.)

For the pipián, toast the pumpkin seeds and grind them in the blender. Then roast and add the bell peppers to make the pipián red, and add chicken broth to thicken slightly. Fry the pipián with garlic and onion and put in the rosemary with the potatoes and cooked nopales.

For the shrimp cakes, grind the dried shrimp in the blender until a powder is formed, then separate the egg yolks from the whites and beat the whites to stiff peaks. Then add the egg yolks one by one and continue beating. Add the shrimp powder and breadcrumbs. Once the mixture is ready, heat some cooking oil, and when it is hot, add the shrimp foam by spoonfuls to form small fried pancakes. Once the pancakes are ready, remove excess grease with kitchen towels or by draining.

Serve on a plate next to the romeritos with potatoes and nopales so that the pancakes do not get wet. Accompany this dish with rice, beans, and tortillas.

 

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