Tortas de Camaron

Ingredients :
•    2 dried ancho chilies, stemmed and seeded
•    6 eggs, beaten
•    1/4 cup shrimp powder
•    1 cup vegetable oil for frying
•    1/2 white onion, coarsely chopped
•    2 cloves garlic, minced
•    1 cup water, or more as needed
•    1 1/2 chicken bouillon cubes
•    1 (16 ounce) jar nopales (cactus), 

      drained and rinsed
•    1/2 cup chopped fresh cilantro, or to taste (optional)

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

2.    Whisk eggs and shrimp powder together in a bowl.

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.

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.
 

Servings : 06

Prep Time :15 Min

Cook Time :25 Min

Ready In :1 Hr