Tortas de Camarón
Description
This tortas de camarón features egg and shrimp patties simmered in a cactus-based sauce for a comforting Mexican meal. Enjoy as-is or with rice.
Ingredients
•
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
•
1 cup water, or more as needed
•
2 cloves garlic, minced
•
1 1/2 chicken bouillon cubes
•
1 (16 ounce) jar nopales (cactus), drained and rinsed
•
1/2 cup chopped fresh cilantro, or to taste
Directions
1
Gather all ingredients.
2
Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
3
Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
4
Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.
5
Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
6
Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes.
7
Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
8
Garnish with cilantro to serve.