You cannot stop knowing the traditional romeritos recipe with mole

Good morning, afternoons, nights of Paulina Kitchen! From a time to this part we are very fanatized with Mexican cuisine. Every time we discover new flavors, new ingredients and we immediately start investigating that.

Thus we arrive at the romeritos with mole . If you are not in Mexico you may not know its main ingredients but this recipe merits to investigate a bit to get everything. A lot of patience and there we go.

About the romeritos with mole

Romeritos with Mole are a traditional dish of Mexican cuisine that is enjoyed especially during the Christmas season and in special celebrations. It combines the freshness of the pilgrims (a edible herb) with the richness of the mole (a thick sauce).

What are romeritos with mole?

To prepare it, first cook the pilgrims until they are tender and then bathe them generously with the mole. This saucer combines the freshness of the pilgrims, a very popular edible herb in Mexico, with the wealth and complexity of the mole, a thick and tasty sauce that is the soul of Mexican cuisine.

The romeritos recipe with mole is full of flavor and tradition that represents the culinary wealth of Mexico. Their combination of flavors and textures makes them an unforgettable dish that is appreciated by premises and visitors equally.

It is not the same Romero as Romeritos

Romero and Romeritos are two completely different plants used in gastronomy and culinary culture of different regions. Romero ( Salvia Rosmarinus ) is an aromatic herb with small and linear leaves, known for intense flavor and aroma, typically used in Mediterranean and European cuisine.

In contrast, the pilgrims are a edible herb of Mexican origin ( Swiss ), with more fleshy leaves and slightly bitter taste, appreciated in traditional Mexican cuisine , especially in dishes such as romeritos with mole.

The rosemary provides its characteristic aroma and flavor to a variety of Mediterranean dishes, while the pilgrims are an essential component in Mexican gastronomy, particularly on traditional festivities and dishes such as romerites with mole.

From home in Mexico: the Romeritos

In Mexican gastronomy, Romeritos are a traditional ingredient in dishes such as "romeritos with mole." They are native to Mexico and have consumed in the region since pre -Hispanic times. This means that they are an integral part of the Mexican culinary inheritance.

Romeritos have a slightly bitter and saline flavor, similar to spinach. Its soft and earthy flavor is well combined with other ingredients and sauces, which makes them versatile in the kitchen.

• Romerito leaves are fleshy and tender , which makes them an excellent option for dishes that require a soft but firm texture. Romeritos usually have a light or pale green color, with narrow and elongated leaves. In the kitchen, its vibrant color adds an attractive contrast to the dishes.

The Romeritos and their different names

In Mexican gastronomy, romeritos are known by different regional and local names, and sometimes they are simply called "pilgrims."

• Hierba de Santa María : This name is used in some regions to refer to the pilgrims, and is an allusion to its traditional consumption in religious festivities, such as the celebration of the Virgin Mary.
• SAO : In some areas of Mexico, especially in the north of the country, the Romeritos are called "Sao" or "Sao de Romero."
• VERDOLAGAS : In some regions, the pilgrims can be confused or called as "greenish," which are another edible herb widely used in Mexican cuisine.
• Salad grass : This term refers to its saline flavor and is occasionally used to describe the pilgrims.

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Romeritos recipe with mole

Ingredients

For the pilgrims:

• 250 gr of fresh or rehydrated pilgrims (you can find them in Mexican food stores)
• 200 gr of shrimp (peeled and uncomfortable)
• Salt to taste
• Cooking water

For the Mole:

• 2 dry wide chiles
• 2 dried pump chiles
• 2 dry mulatto chiles
• 1 big tomato
• 1/4 onion
• 2 garlic cloves
• 2 table chocolate tablets (approximately 100 grams)
• 1/4 cup of vegetable oil
• 1 liter of chicken broth
• Salt to taste

How to make the pilgrim in the Mexican style

1. If the pilgrims are dry, hydrate them in warm water and drain well. If they are fresh, wash and drain. Cook them in salt water until they are tender about 10 minutes. Drain and reserve.
2. To toast the dry peppers in a pan, then soften them in hot water to remove the seeds and veins. Licuate them with tomato, onion, garlic, and a little chicken broth until you get a soft mixture.
3. In a pot heat the oil over medium heat, add the mixture of liquefied chiles and cook about 10 minutes, stirring. Add the chocolate and continue cooking until it integrates.
4. Pour the rest of the chicken broth and let cook over low heat for 20 minutes, stirring occasionally. Salar to taste.
5. Save the shrimp in a pan with a little oil until they are pink and cooked completely.
6. To serve, place the pilgrims on a plate, add the shrimp on top and swallow generously with the mole.