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Home » Lent » Tortitas de Camaron Seco en Salsa (Dried Shrimp)

Tortitas de Camaron Seco en Salsa (Dried Shrimp)

March 11, 202010 Comments

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Dried shrimp cakes during lent were a staple in our home. Tortitas de camaron seco is the translation in Spanish. In all honesty, it’s one of those traditional Mexican dishes that you either love or you don’t enjoy! Lol! It’s like cilantro. I love it!

Tortitas de Camaron Seco-Dried Shrimp Cakes

Does your family have a favorite dish that is prepared during lent?

There were several staple dishes prepared during this time. Tortitas de camaron seco (shrimp cakes), lentils, cactus(nopalitos) in salsa, pan fried fish and potato cakes. Those are the dishes that come to mind right away when I recall lent growing up.

Tortitas de Camaron Seco- Dried Shrimp Cakes
https://animoto.com/play/FOBWMtHAAdiduuom6jer1Q
Tortitas De Camaron Seco-Dried Shrimp Cakes. Shrimp Powder and Saltine Crackers
If you have the opportunity to purchase whole dried shrimp, do it! Toast it and grind it down in your blender. I feel like it’s less salty and more flavorful.
Tortitas De Camaron Seco- Dried Shrimp Cakes. Ingredients separated into bowls for shrimp cakes
It’s important that your eggs are at room temperature. This will guarantee beautiful stiff peaks when you whip those egg whites.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Dried shrimp powder in a bowl
Dried shrimp powder can be found in markets that carry authentic and traditional Mexican products. Whole dried shrimp is not as easy to find unless it’s a mercado in larger cities or larger Mexican markets.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Cracker meal in a bowl.
Unsalted breadcrumbs can also be used in this recipe, but the saltines, crushed finely, are more traditional in my family’s recipe.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Cooked cactus in a bowl.
Many people associate nopalitos, cactus, with lent. But, it’s an ingredient that is enjoyed year round with many!
Tortitas de Camaron Seco. Dried Shrimp Cakes. Red chile sauce in a bowl.

How often do you use dried chile pods?

Once you get into the habit of the process of cooking with dried chile pods, you will notice the difference in your recipes. They are good for sauces, salsas, marinades, adobos and more.

Tortitas de Camaron Seco- Dried Shrimp Cakes. Egg whites in the bowl of a stand mixer.
Tortitas de Camaron Seco. Dried Shrimp Cakes. Stiff egg whites in stand mixer with egg yolks in a separate bowl
Tortitas de Camaron Seco- Dried Shrimp Cakes. Egg batter in stand mixer with dried shrimp powder in a separate bowl.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Mixing in the shrimp powder and cracker meal into egg batter.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Mixing batter for dried shrimp cakes.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Extra thick batter for shrimp cakes in stand mixer bowl.

Make the recipe your own!

I am a true believer in making a recipe your own. You can still keep all the traditional flavors of this tortita(cake) even if the texture is slightly different. Depending on how many eggs you add, you can prepare two different variations.

I apologize for the poor quality of the photo directly above. It is the batter prepared with four large eggs. It has to be spooned into the oil and yields a lighter shrimp cake.

Tortitas de Camaron Seco-Dried Shrimp Cakes. Preheating grapeseed oil in a stainless steel skillet.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Shaping cakes in the palm of your hand.

Shrimp cake batter prepared with only three eggs. Thicker batter yields a more dense shrimp cake.

Tortitas de Camaron Seco- Dried Shrimp Cakes. Shrimp cakes frying in preheated grapeseed oil.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Dried Shrimp Cakes Frying.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Red Chile Sauce warming in a sauce pan,
Tortitas de Camaron Seco. Dried Shrimp Cakes. Dried shrimp cakes in red chile sauce warming in a skillet.
Tortitas de Camaron Seco- Dried Shrimp Cakes. Adding precooked nopalitos(Cactus) to shrimp cakes in red chile sauce.
Tortitas de Camaron Seco- Dried Shrimp Cakes

Tortitas de Camaron Seco – Dried Shrimp Cakes

This recipe was a staple dish in my house during lent. Dried shrimp powder with cracker meal mixed into an egg batter and then fried. The red chile sauce and nopalitos is one of the most traditional ways to serve this dish.
4.43 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6 Servings

Ingredients

Red Chile Sauce

  • 4-5 tbsp avocado or olive oil
  • 1/4 large white onion roughly chopped
  • 3 cloves of garlic smashed
  • 8 Dried chile guajillo remove stems and seeds
  • 2-4 chile morita for more spice optional
  • 2 roma tomatoes sliced in quarters
  • 5 cups Water
  • Salt to taste
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp pepper

Tortitas-Fritters

  • 4 large eggs at room temperature separate whites from yolks
  • 1/2 cup dried shrimp finely ground
  • 1/2 cup unsalted cracker meal or breadcrumbs finely ground
  • 2 cups oil for frying canola or avocado

You Also Need

  • 2 cups nopalitos(cactus) previously sliced and cooked

Instructions

For Red Chile Sauce

  • In a deep skillet, add 2-3 tablespoons of oil and heat to medium. Add the onions and garlic. Saute for 3 minutes.
  • Add the dried chiles, mixing well to coat chiles with oil in skillet. Saute chiles in oil for a few minutes or until they become aromatic. Add the tomatoes and cook for another 4 minutes.
  • Cover with 5 cups of water. Bring up to a boil. Reduce heat and cook at a steady simmer for 10 minutes. After 10 minutes remove from heat and let sit for 10 minutes.
  • When ready, use tongs to transfer all of the ingredients to the blender. Add 3 cups of the cooking water, cumin, oregano, pepper and salt to taste. Reserve remaining water in the skillet. Cover tightly with lid and blend on high for 45-50 seconds or until sauce is very smooth. Taste for salt. Strain the sauce if necessary using a wire mesh strainer.
  • In a separate skillet, preheat 2 tablespoons of oil to medium for a few minutes. Pour in the chile sauce from blender. Add remaining water from skillet where you cooked the chile pods into the sauce. If it's still too thick, add in a little fresh water. Cook chile sauce at a steady simmer for 20-25 minutes. Taste for spices and adjust to your liking. Keep covered and on the lowest heat setting until you are ready to use.

For Dried Shrimp Cakes

  • In the bowl of the stand mixer, add the four room temperature egg whites. Whip the eggs whites on high for 2-3 minutes or until stiff peaks form. You should be able to flip the bowl upside down and egg whites will not slide out.
  • When ready, mix in the egg yolks at low speed just until incorporated. Using a rubber spatula fold in the dry shrimp powder and cracker meal(or breadcrumbs). Set aside.
  • In a skillet, preheat 1 1/2 cups of oil to medium for a few minutes.
  • When oil is ready, take a spoon and scoop some of the shrimp batter, about 1/4 cup size. Use a second spoon to help release it into the hot oil. Try to drop it in so it's round in shape and slightly flattened. Fry for 3 minutes per side. Transfer to a plate lined with paper towels.
  • Once all the cakes are fried, transfer them to the skillet with red chile sauce. Fold in the precooked cactus(nopalitos). Mix in some fresh cilantro sprigs. Stir gently and cook on low just until all of the ingredients are warmed through. Serve in shallow bowls. Warm tortillas and a side of lentils would be delicious!

Notes

Most dried shrimp powder contains plenty of salt, so try to choose cracker meal or breadcrumbs with no salt. For a more mild shrimp flavored tortita, add less shrimp powder and increase the cracker meal or breadcrumbs. 
Two variations for the batter: First variation only use three eggs instead of four for a thick batter that yields a more dense shrimp cake when fried.
Second variation: use four eggs in the batter for a looser batter and more fluffy shrimp cake. This is more traditional of what my mom used to prepare.
I have tried both variations and variation one was easier because I could use my hands to shape the uncooked cakes. Use the one that works best for you. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Tortitas de Camaron Seco- Dried Shrimp Cakes
Many, many traditional Mexican dishes are surprisingly meatless and in some cases vegan.
Tortitas de Camaron Seco- Dried Shrimp Cakes with Cactus in Salsa Plated.
Tortias de Camaron Seco- Dried Shrimp Cakes Plated in a Shallow Bowl.

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Filed Under: Camarones~Shrimp, Lent, Meatless, Sauces, Traditional Mexican Recipes Tagged With: camaron seco, Dried Shrimp Cakes, foods for lent, Lent, Meatless, Sauces, Tortitas de Camaron

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Comments

  1. Julie Mondragon

    April 4, 2020 at 5:26 pm

    My Sister in law fixed these for us one time and I didn’t get her recipe I found your blog yesterday and I was surprised to see it! Well I fixed them today and they were Great 😍 Also I used your recipe for lentils yesterday and it was also Good😍 Thanks for your recipes I am hooked!!

    Reply
    • Sonia

      April 4, 2020 at 9:55 pm

      Hi Julie, I am so happy you enjoyed the recipes! I appreciate you taking the time to write to me.

      Reply
  2. sarah garcia

    March 8, 2021 at 12:49 pm

    do you toast the dry whole shrimp first?

    Reply
    • Sonia

      March 8, 2021 at 12:54 pm

      They sell the dried shrimp whole and in powder form at the Mexican markets.

      Reply
  3. Rebecca Hernandez

    March 11, 2021 at 6:55 am

    Not a fan of nopales, can I sub a can of green beans?

    Reply
    • Sonia

      March 11, 2021 at 9:01 am

      Yes, of course. Many people like to use green beans

      Reply
  4. Rubiet M Villasana

    May 18, 2021 at 4:21 pm

    My mom has always added crushed cornflakes to her dried shrimp it makes it less salty. What ever the amount of shrimp she would add 1/2 a cup to 1 cup of crushed corn flakes. It doesn’t take away from the shrimp flavor just the salt.

    Reply
    • Sonia

      May 19, 2021 at 2:00 pm

      Great Idea! I sometimes just use unsalted crackers or breadcrumbs.

      Reply
  5. taty

    May 6, 2024 at 11:42 pm

    Love this! Great pics too really helped me make it right ❤️

    Reply
    • Sonia

      May 7, 2024 at 9:02 am

      Thank you Taty!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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