Revoltijo is a typical dish of Mexican cuisine that is mainly consumed at Christmas, New Year's Eve dinner, or during Lent. Its main ingredient is the romerito, a quelite that is one of the multiple crops that can be found in the milpa. It is a complete and balanced dish that, due to its ingredients, is rich in fiber, vitamins (A, B, C, and E), and minerals (iron, potassium, calcium, iodine, and zinc).
During pre-Hispanic times, romeritos were highly valued by the Aztecs and are still a very important food because of their great nutritional value. Its creation is due to the union of pre-Hispanic customs and religious festivities in which vigil dishes that did not include red meat were consumed. In our country, the annual production of romeritos exceeds 4,900 tons, being Mexico City the main producer.
What nutrients and benefits does it provide?
Like all chelites, romeritos are rich in fiber, minerals such as iron and potassium, and vitamins such as A and C. It also contains bioactive substances called phytochemicals that protect our cells from oxidation and DNA damage. Another main ingredient in the stir-fry is nopal, which is rich in fiber, vitamins A, C, and B complex, potassium, and calcium.
One cup of cooked nopales has a similar amount of calcium as a glass of milk. Furthermore, it works as a potent antioxidant and anti-inflammatory, strengthening your immune system and cardiovascular. The potatoes that are also used for the preparation of the stir fry contain a large amount of potassium, vitamin C, B vitamins, and minerals such as phosphorus and magnesium.
Finally, shrimp are a good source of protein, Omega-3 fatty acids, vitamins B12, D, and E, as well as iron, iodine, and zinc. Excessive consumption of shrimp may increase cholesterol levels, but eating them in moderation will not significantly affect your cholesterol levels.
How is it recommended?
Revoltijo, being made with a mixture of vegetables (romeritos and nopales), potatoes, and a little shrimp, is a delicious, balanced, and healthy meal. Try to consume a moderate amount of shrimp. You can also enjoy it in its vegetarian version. It is important to make sure to serve more vegetables (romeritos and nopales) than potatoes and shrimp to obtain a complete and balanced meal. Besides, you can enjoy its flavor without using a lot of oil for its preparation.
Ingredients (6 servings):
1 kilo of romeritos
1 pinch of salt
14 guajillo chiles
3 ancho chiles
1 clove of garlic
1 roasted onion
500 grams of cooked cambray potatoes
100 grams of dried shrimp
200 grams of shrimp pacotilla
100 milliliters of vegetable oil
Clean the romeritos with enough water, trying to remove the dirt they usually have. Cook them in a pot with enough water (so that it covers them) and salt. Once cooked, as they change color, drain and set aside. Cut the nopales into cubes, cook them in a pot with enough water and salt for 10 minutes. Once cooked, drain.
For the sauce, roast the chiles in a comal over high heat for 5 minutes, once they change color, soak them in hot water until they are soft. Roast the garlic with the tomato and onion in a comal over high heat. Stir constantly until the skins burn. Blend the chiles with garlic, tomato, onion, and a little water, making sure the sauce is well ground. Heat a little oil and fry the sauce for 10 minutes, add the romeritos, nopales, potatoes (previously cooked), and shrimp (fresh and dried). Season and enjoy.