The Tortitas de romeritos

Another delicious traditional recipe to take advantage of the unique taste of the romeritos vegetable, the mexican way with egg tortitas in mole. In Mexico this dish is usually served on Christmas Eve; in this case the word Tortitas refers to little pancakes made with dried shrimp.

| Yield: 4 servings | Preparation: | Cooking time: | Total time: | | by:

Recipe for Tortitas de Romeritos


* 2 lb. Romeritos; substitute for baby spinach if unavailable
* 1/2 lb. of small potatoes, peeled and cut in cubes
* 5 tablespoons powdered ground dried shrimp
* 4 nopal cactus pads, spines removed
* 3 eggs
* 1 clove of garlic
* 1 cup mole paste, Mole Poblano or Mole Rojo
* 4 cups liquid chicken broth
* Oil and salt to taste


1) Clean and wash thoroughly the romeritos, cutting out the tougher parts of the plant. Cook them with water and a bit of salt; not too much salt as the romeritos themselves already have a natural salty flavor. Once tender, drain and reserve the romeritos.

2) Separate the egg whites and beat them until stiff, adding the dried shrimp powder, previously mixed with the yolks; whisk until everything is smoothly combined. Take beaten eggs mixture, amount depending on how big we want the tortitas to be, and fry them in a pan with hot oil.

3) In another pot filled with water, cook the nopales and the potato cubes, with a clove of garlic; when cooked, cut everything in small cubes. In a large pot dissolve the mole paste in the chicken broth and bring to a boil and boiling it for a few minutes before adding the romeritos, potatoes and nopales. Now add the shrimp tortitas to the pan and simmer for a few minutes.