Tortas de Camaron recipe
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- 2 dried ancho chilies, stemmed and seeded 6 eggs, beaten ¼ cup shrimp powder 1 cup vegetable oil for frying ½ white onion, coarsely chopped 2 cloves garlic, minced 1 cup water, or more as needed 1 ½ chicken bouillon cubes 1 (16 ounce) jar nopales (cactus), drained and rinsed ½ cup chopped fresh cilantro, or to taste
Nutrition Info
- 145.2 caloriescarbohydrate: 7.5 gcholesterol: 193.1 mgfat: 9.4 gfiber: 3.2 gprotein: 9.3 gsaturatedFat: 2.1 gservingSize: -sodium: 387.3 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Tortas de Camaron
Directions
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Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
Whisk eggs and shrimp powder together in a bowl.
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.
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.