Tortas de Camarón

Tortas de Camarón

This tortas de camarón features egg and shrimp patties simmered in a cactus-based sauce for a warm Mexican-inspired meal. Enjoy as is or with rice.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
145 Calories

Recipe Instructions

Step 1
Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
Step 2
Whisk together beaten eggs and shrimp powder in a medium bowl until well combined.
Step 3
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.
Step 4
Blend together ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency. 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. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro to serve.

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

Categories

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