This tortas de camarón recipe is from my mother-in-law. She likes to serve it during Lent. It consists of fried shrimp patties smothered in sauce and nopales. You may serve this with rice and tortillas (some like to top it with cilantro). I just eat it like soup!
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 , 16 ounce
- 0.5 cups chopped fresh cilantro , Optional
Instructions
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1
Gather all ingredients.
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2
Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
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3
Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
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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.
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5
Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
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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.
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7
Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
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8
Garnish with cilantro to serve.
Nutrition Facts
Per serving
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