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.
Course Main Course
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 6Servings
Ingredients
Red Chile Sauce
4-5tbspavocado or olive oil
1/4large white onionroughly chopped
3cloves of garlicsmashed
8Dried chile guajilloremove stems and seeds
2-4chile morita for more spiceoptional
2roma tomatoessliced in quarters
5cupsWater
Salt to taste
1tspcumin
1tspMexican oregano
1/2 tsp pepper
Tortitas-Fritters
4large eggs at room temperatureseparate whites from yolks
1/2cupdried shrimpfinely ground
1/2cupunsalted cracker meal or breadcrumbsfinely ground
2cupsoil for fryingcanola or avocado
You Also Need
2 cupsnopalitos(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.