tortas de camaron

Ingredients

• Servings: 6
• 2 dried ancho chilies, stemmed and seeded
• 6 eggs, beaten
• 1/4 cup shrimp powder
• 1 cup vegetable oil for frying
• 1/2 white onion, coarsely chopped
• 2 cloves garlic, minced
• 1 cup water, or more as needed
• 1 1/2 chicken bouillon cubes
• 1 (16 ounce) jar nopales (cactus), drained and rinsed
• 1/2 cup chopped fresh cilantro, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• soak ancho chilies in a bowl of warm water until tender, about 20 minutes. drain.
• whisk eggs and shrimp powder together in a bowl.
• heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. fry until golden brown, about 3 minutes per side. transfer to a plate. repeat with remaining egg mixture.
• blend ancho chilies, onion, garlic, and water in a blender until smooth. add more water if needed to make a soup consistency. pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. cook and stir until bouillon is dissolved, about 5 minutes. add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. garnish with cilantro.