Tortas de Camaron

Little egg and shrimp patties are simmered in a cactus-based sauce for a warm Mexican-inspired meal. Serve with rice and tortillas, or just enjoy it as a soup.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 145 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Whisk eggs and shrimp powder together in a bowl.

Step 3

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.

Step 4

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.