Tortas de Camarón

Ingredients

• 2 drieds ancho chilies , stemmed and seeded
• 6 large eggs , beaten
• 0.25 cups shrimp powder
• 1 cup vegetable oil , for frying
• 0.5 whites onion , coarsely chopped
• 1 cup water , or more as needed
• 2 cloves garlic , minced
• 1.5 chickens bouillon cubes
• 1 jar nopales , 16 ounce
• 0.5 cups chopped fresh cilantro , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.

3. 3

   Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.

4. 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. 5

   Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.

6. 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. 7

   Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.

8. 8

   Garnish with cilantro to serve.