Tortas de Camarón
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!
dried ancho chilies, stemmed and seeded
2
eggs, beaten
6
large
shrimp powder
¼
cup
vegetable oil, for frying
1
cup
white onion, coarsely chopped
½
water, or more as needed
1
cup
garlic, minced
2
cloves
chicken bouillon cubes
1 ½
nopales (cactus), drained and rinsed
1
(16 ounce) jar
chopped fresh cilantro, or to taste (Optional)
½
cup
 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
  Whisk together beaten eggs and shrimp powder in a medium bowl until well combined.
  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.
  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.
