Revoltijo recipe (Romeritos)

The pilgrims are cleaned by removing the root and white stem that is very hard; They are washed and drained and boil 20 minutes in salt water and a pinch of tequesquite or carbonate, drain from that water, rinse and reserve.

Ingredients to make Revoltijo (Romeritos):

2. Meanwhile the dry shrimp and legs are cleaned; The greatest ones are removed and their shell is removed as much as possible, they start a boil of the minutes, sneak and reserve. The other smaller drones are put in a baking tray and get into a soft oven for half an hour so that they dry out and can be grinding. When leaving the oven they must cool completely before moving.

3. They are ground very finite and mixed with flour, breadcrumbs or with the cup of potato puree (puree makes shrimp cakes are very spongy and soft).

4. Egg whites are beaten about to snow, the yolks are added one by one and then the ground shrimp already prepared is stirred (with enveloping movement). In very hot oil the shrimp pancakes are fried to brown everywhere, take out and let it drain on absorbent paper. They are going to add to the revoltijo until the end so that they do not break down.

5. the mole is prepared; (If they are the dry chiles, they look out, clean, soak and grind) If it is the mole, fry in enough lard (or oil, to taste) without letting it burn and bitter, the tomato puree is added , season with shrimp broth and let it fry until chinito gets this is that the fat sprout out.

6. The romeritos, nopales, games and cooked are added there (very well drained and without drool), the potatoes split in rooms, the dry shrimp, the clove and ground cinnamon, salt, pepper oregano and a little water and Let cook over low heat to take its point, adding shrimp pancakes, twenty minutes before serving.