Recipe information
Ingredients for - Tortas de Camaron
1. Dried ancho chilies, stemmed and seeded - 2
3. Shrimp powder - ¼ cup
8. Chicken bouillon cubes - 1 ½
9. Nopales (cactus), drained and rinsed - 1 (16 ounce) jar
How to cook deliciously - Tortas de Camaron
1. Stage
Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
2. Stage
Whisk eggs and shrimp powder together in a bowl.
3. Stage
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.
4. Stage
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.
