Romeritos with shrimp and nopales recipe

The Romeritos with Camamoresare one of the vegetables commonly prepared in the December season, since in addition to this being the winter season in which they are most available in nature, they are also a very accessible food due to their cheap price when purchased.

That is why they are used to prepare varieties of recipes with romeritos are prepared with them, especially popular this season due to their great flavor and exquisite preparations that are obtained with them as the main ingredient. They can be combined with various vegetables or proteins, and with all of them great results are obtained.

This time we bring you an exquisite recipe for romeritos with shrimp and nopales, based on a Mexican recipe, so get ready because we will teach you how to prepare the romeritos right away.

Ingredients to make Romeritos with shrimp and nopales:

6 pieces of Chile papilla
½ piece of toasted bread
1 tablespoon of Peanuts

½ piece of onion
1 clove garlic
1 piece of cinnamon

2 pieces of potatoes
3 pieces of Nepal
2 bunches of Romeritos

1 pinch of salt
1 pinch of Pepper
1 tablespoon of Oil

300 grams of dried shrimp

How to make Romeritos with shrimp and nopales:

Below we present the ingredients that we will need to prepare our romeritos with shrimp and nopales.
On the one hand, to start preparing the romeritos with shrimp, we are going to put the shrimp in a deep bowl with water and let them soak for approximately 1 hour, this in order to desalt them.

Once this time has passed, we remove the shrimp from the water and reserve them.
Do not throw away the water as we will use it later in the preparation.
Meanwhile we take the papilla peppers and brown them in a frying pan, stirring constantly since they tend to burn very quickly, so we only have them in the frying pan for 5 minutes and remove.

Once the chilies are golden, open them, clean them very well, removing the seeds, and once clean, place them in a container with enough water to cover them and leave them soaking for approximately 15 minutes.
Meanwhile we take the potatoes, peel them, chop them into small cubes and place them in a saucepan with hot water, so that they cook very well, this takes between 10 and 15 minutes.
Once ready, we remove them from the water and reserve a moment.

Secondly we take the nopales and in the same way as the potatoes, we chop them into small cubes and place them in a saucepan with enough hot water, let them cook for approximately 10 to 15 minutes, once ready, remove from the heat, drain the water and reserve for a moment.
Trick: Add a pinch of baking soda so that the nopales do not release a lot of slime.
Meanwhile we take the romeritos, rinse them and wash them perfectly under running water and place them in a saucepan with enough hot water, add a pinch of salt and let them cook for approximately 10 minutes.

Once ready, remove them from the heat, drain and reserve for a moment.
Once the guajillo chills are ready, we are going to make the sauce with them: we put these in the blender together with the toasted bread, the peanuts, the onion, the cinnamon, the garlic and a pinch of salt and pepper, we add A splash of water in which the chills were soaked, and we began to blend until obtaining a homogeneous sauce for the romeritos with shrimp and nopales.
Heat the oil in a skillet over medium heat and pour the sauce, let it season for 5 to 8 minutes.

We are adding a little of the water in which the shrimp were soaked to season the sauce of the romeritos with shrimp.
After the seasoning time, we add the already cooked romeritos
Next we add the cooked potatoes and the shrimp to the sauce with the rosemary.

And to finish we add the cooked nopales, once all the ingredients in the sauce are perfectly incorporated.
AND READY! We can serve this exquisite dish of romeritos with shrimp and nopales to surprise all our guests.
I recommend accompanying our romeritos with shrimp and nopales with some delicious toast or with some golden croutons. Good appetite!