Recipes · Mexican · Main Courses
Romeritos en Mole con Tortitas de Camarón
One serving has 562 kcal and 26 g protein, and at least a fifth of a woman's daily need of pyridoxine (98%), riboflavin (90%), copper (89%), manganese (72%), vitamin C (65%) and phosphorus (60%). Ready in 75 minutes.
- Preparation: 30 min
- Cooking: 45 min
- Makes: 1 serving (520 g)
- Difficulty: Hard
- Diets: Dairy-free
- Contains: celery, egg, gluten, peanut, poultry, sesame, shellfish
Ingredients
- 100 g Purslane, raw
- 80 g Potatoes, raw
- 45 g Shrimp, raw
- 40 g Eggs, whole, raw
- 15 g Flour, all-purpose
- 15 g Vegetable oil
- 10 g Ancho chilies, dried
- 8 g Pasilla chilies, dried
- 60 g Tomatoes, raw
- 5 g Garlic, raw
- 20 g Onions, raw
- 10 g Peanuts, roasted
- 8 g Mexican chocolate
- 3 g Sesame seeds
- 100 g Chicken broth
- 1 g Salt
Method
- Rinse the purslane, standing in here for the traditional romeritos greens, and trim any tough stems; boil the potato until just tender, about 10 minutes, then drain and cube.
- Toast the ancho and pasilla chiles briefly, soak them in hot water for 15 minutes, then blend with the tomato, garlic and half the onion until smooth.
- Fry the blended sauce in half the oil for 5 minutes, then add the broth, peanuts, chocolate and sesame seeds; simmer for 10 minutes and blend again until smooth, then return to the pan.
- Beat the eggs with the flour, remaining onion and a pinch of the salt; stir in the shrimp, form into small patties, and fry in the remaining oil for 2-3 minutes per side until golden and cooked through.
- Add the purslane and cubed potato to the mole sauce and simmer for 8-10 minutes until the greens are tender.
- Nestle the shrimp cakes into the sauce for the last 2 minutes just to heat through.
- Serve hot, with the shrimp cakes and potato spooned through the sauce.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 562 kcal | 27% |
| Carbohydrates | 53.7 g | |
| Water | 403 mL | |
| Fiber | 9.1 g | 31% |
| Protein | 26.4 g | 55% |
| Tryptophan | 0.16 g | |
| Threonine | 0.49 g | |
| Isoleucine | 0.54 g | |
| Leucine | 0.91 g | |
| Lysine | 0.68 g | |
| Methionine | 0.27 g | |
| Cystine | 0.23 g | |
| Phenylalanine | 0.63 g | |
| Tyrosine | 0.44 g | |
| Valine | 0.7 g | |
| Histidine | 0.3 g | |
| Fat | 29.8 g | |
| Monounsaturated | 8.6 g | |
| Polyunsaturated | 11.8 g | |
| Docosahexaenoic Acid (DHA) | 0.04 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 10.4 g | |
| Saturated | 5.4 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 223 mg | |
| Calcium | 204 mg | 20% |
| Copper | 0.8 mg | 89% |
| Iron | 7.3 mg | 40% |
| Magnesium | 179 mg | 58% |
| Manganese | 1.3 mg | 72% |
| Phosphorus | 421 mg | 60% |
| Potassium | 1,762 mg | 37% |
| Selenium | 22.4 µg | 41% |
| Sodium | 936 mg | |
| Zinc | 2.8 mg | 35% |
| Thiamin (vitamin B1) | 0.38 mg | 35% |
| Riboflavin (vitamin B2) | 0.99 mg | 90% |
| Niacin (vitamin B3) | 5.8 mg | 42% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 30% |
| Pyridoxine (vitamin B6) | 1.3 mg | 98% |
| Folate (vitamin B9) | 117 µg | 29% |
| Cobalamin (vitamin B12) | 0.38 µg | 16% |
| Choline | 158 mg | 37% |
| Vitamin A | 334 µg | 48% |
| Vitamin C | 48.7 mg | 65% |
| Vitamin D (D2 + D3) | 32.8 IU | 5% |
| Vitamin E | 2.6 mg | 17% |
| Vitamin K | 34.4 µg | 38% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.5 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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