By Suzanne A. Marshall from the April 2017 Edition
A traditional dish typically prepared at holiday times, including over lent and Semana Santa, from the wild plant “romerito” which resembles rosemary or baby spinach, there are many dif- ferent ways to prepare it.
- 2 lbs raw romeritos (substitute fresh baby spinach if pre- ferred)
- 1 cup almonds
- 1/2 lb dried shrimp
- 6 nopal cactus pads, spines removed
- 1 tsp sesame seeds
- 4 chiles guajillos
- 1 chile ancho
- 1 lb potatos
- 1 piece of dry bread roll, in crumbs
- Oil and salt to taste
- First clean the romeritos. Then wash the rosemary. Once cleaned, remove them and throw the biggest sticks in and boil in water.
- Peel the potatoes then cook them in boiling water until ten- der; once cooked chop in small pieces, and reserve.
- Peel the shrimp and keep the shells separately from the
- Remove the veins from the chiles and discard their seeds to prevent the dish from becoming overly spicy. Fry the chiles in oil (which can be corn oil or avocado oil or similar), along with the cactus (which we have previously chopped).
- Add almonds, bread crumbs to the pan, and the toasted sesame seeds. Cook for a few minutes until the vegetables are tender.
- To prepare the sauce which will be the base for the romeri- tos dish, blend chiles, shrimp shells, bread, almonds and sesame seeds until liquefied.
- 7. Bring the blended sauce to a boil, then reduce heat and simmer until you get a fairly thick consistency; finally add the romeritos, potatoes and nopal cactus. Heat it a little bit then mix and serve your romeritos.