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Romeritos with shrimp cakes in mole sauce are a quintessential Lenten tradition. This high protein, family dish is a fresh, unique culinary highlight of the Cuaresma season.
Thoroughly wash the romerito greens and drain well; remove any tough stems.
Boil potatoes with a generous pinch of salt until tender, about 20 minutes; peel and cut into cubes.
In a large pot, cook the nopal cactus paddles in salted water for 10 minutes, then drain to remove excess slime.
Grind dried shrimp in a blender or food processor into a coarse powder. In a mixing bowl, beat eggs until frothy, then fold in the powdered shrimp.
Heat 2 tbsp of oil in a nonstick skillet over medium heat. Drop spoonfuls of the shrimp-egg mixture to form small cakes; cook 2-3 minutes per side until golden, then set aside on paper towels.
In a deep pan, heat 1 tbsp oil over medium. Add mole paste, stirring constantly for 2 minutes until fragrant. Gradually whisk in chicken broth to achieve a smooth sauce.
Stir romeritos, potatoes, and cactus into the mole sauce. Simmer on low for 10 minutes so flavors meld.
Add shrimp cakes into the sauce just before serving to keep them tender. Simmer gently for 3-5 minutes without stirring vigorously.
Taste and adjust salt as needed. Serve hot, ensuring each portion has greens, vegetables, mole, and shrimp cakes.
