Romeritos

A very traditional Central Mexican dish, and especially popular during the holiday season, romeritos involves boiling seepweed (or spinach, if you prefer), and mixing it with mole, nopales, cooked potatoes, and shrimp. If you love mole, you're sure to love romeritos!

Serves 10-15

Ingredients:

-8-10 nopal paddles, diced

-1/2tsp baking soda

-3/4kg of mole paste

-1/2kg potatoes, diced

-1 roll of romerito (seepweed), or 2 bags of spinach

-1/2kg shrimp

-1 cube of chicken bullion

Directions:

1. In a large pot, boil the diced nopales with the baking soda until soft, about 25 minutes.

2. In a bowl, mix the mole paste with 1L water (or chicken broth, if you have it on hand), until it's a thick liquid instead of a paste.

3. Add the mole to a large pot with the diced potatoes and 1tsp of salt and bring to a boil. Cook until the potatoes are soft, 20-30 minutes.

4. Add the cooked and drained nopales to the pot and cook for another 5 minutes.

5. Add the romerito (or spinach) and the shrimp and cook until the shrimp is fully cooked, 5-10 minutes.

Serve and enjoy!