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Best Easy Revoltijo de Romeritos Recipe

Name: Best Easy Revoltijo de Romeritos Recipe
Total time: 85 min
Yield: 300 g
Ingredients: fresh romeritos (or substitute spinach) 1 lb; nopales (cactus paddles), cleaned and sliced 2 cups; cooked potatoes, peeled and diced 1 cup; dried shrimp 6 oz; eggs 4 pieces; prepared mole sauce 1 cup; vegetable oil 3 tbsp; breadcrumbs 0.5 cup; water or vegetable broth 2 cups; salt 1 tsp

A Christmas medley of romeritos, shrimp cakes, nopales, and mole is a festive essential. This high protein, family tradition dish is a fresh, flavorful holiday celebration meal.

Cook 85 min Difficulty NORMAL 370 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

fresh romeritos (or substitute spinach) 1 lb
nopales (cactus paddles), cleaned and sliced 2 cups
cooked potatoes, peeled and diced 1 cup
dried shrimp 6 oz
eggs 4 pieces

Seasonings/Sauce

prepared mole sauce 1 cup
vegetable oil 3 tbsp
breadcrumbs 0.5 cup
water or vegetable broth 2 cups
salt 1 tsp

Nutrition summary

Carbohydrates 28 g 30%

Protein 24 g 26%

Fat 17 g 44%

Serving size 300g

Cooking steps

1

Rinse and clean the romeritos thoroughly. Bring a pot of salted water to a boil, add romeritos and sliced nopales, and cook on medium heat until tender, about 10 minutes. Drain well, reserving 1/2 cup of cooking liquid.
2

In a food processor or blender, grind dried shrimp into a coarse powder. Mix with 4 eggs and breadcrumbs to form a batter.
3

Heat 2 tbsp vegetable oil in a skillet over medium heat. Drop spoonfuls of shrimp batter into the hot oil to form small cakes. Fry 2–3 minutes per side until golden and crisp. Set aside on paper towels.
4

In a large pot, heat 1 tbsp oil on medium-low. Stir in mole sauce, gradually whisking in 2 cups water or broth. Simmer, stirring frequently, until the sauce is smooth and warmed through, about 8 minutes.
5

Add cooked romeritos, nopales, diced potatoes, and reserved vegetable liquid to the mole. Simmer gently for 8 minutes for flavors to meld. Add the shrimp cakes just before serving to keep them tender. Taste and adjust salt if needed.

Personalized Q&A

Q. What's the key ingredient in this Revoltijo de Romeritos recipe?

The signature ingredients in Revoltijo de Romeritos are the romeritos (a Mexican green, or spinach as a substitute), dried shrimp (used in the shrimp cakes), nopales (cactus), and mole sauce. Romeritos provide a unique vegetal freshness, while the shrimp cakes and mole layer on traditional holiday flavors and textures.

Q. How do I keep the shrimp cakes crispy and avoid sogginess?

To achieve crisp shrimp cakes, fry them over medium heat until golden and drain on paper towels. For the best texture, add the shrimp cakes to the mole and romeritos mixture just before serving—if simmered too long in sauce, they may soften and lose their crispy exterior.

Q. What’s the best heat control when preparing the mole sauce?

Warm the mole sauce gently on medium-low heat, whisking in the broth slowly to create a smooth, lump-free sauce. Avoid high heat; slow simmering prevents burning and allows the flavors to meld. Stir frequently to avoid sticking.

Q. How many calories and how much protein does each serving have?

Each serving of this Revoltijo de Romeritos contains approximately 370 kcal and offers a high protein content with 24g per 300g serving. The caloric breakdown is about 30% carbs, 26% protein, and 44% fat, suiting those seeking a festive meal with balanced nutrition.

Q. How does the texture of this dish come together?

The combination of tender romeritos and nopales, creamy mole, soft potatoes, and crispy shrimp cakes delivers a medley of textures. Careful cooking keeps the greens vibrant and the shrimp cakes crisp—all key to the authentic experience.

Best Easy Revoltijo de Romeritos Recipe

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