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Shrimp and Egg Tortas

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
65 min
SERVINGS
6 servings
Lunch Dinner Soup Mexican
Shrimp and Egg Tortas
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
  • 1 cup water, or more as needed
  • 2 cloves garlic, minced
  • 1 1/2 chicken bouillon cubes
  • 1 (16 ounce) jar nopales (cactus), drained and rinsed
  • 1/2 cup chopped fresh cilantro, or to taste
Instructions
1
Immerse ancho chilies in a large container filled with warm water, allowing them to become soft and pliable, approximately 20 minutes. Remove from the liquid and reserve for later use.
2
Combine eggs that have been beaten into a pulp with shrimp powder in a medium-sized bowl, stirring until they are fully incorporated.
3
Heat oil in a large skillet over a medium heat setting; carefully pour egg mixture into small, round portions within the hot oil. Cook until they turn a golden color, roughly 3 minutes on each side. Transfer the fried egg patties to a serving plate. Repeat this process with the remaining egg mixture.
4
Blend together ancho chilies, onion, water, and garlic in a blender until you achieve a smooth consistency. If necessary, add more water to achieve the desired soup-like texture. Pour this mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Stir constantly until the bouillon is fully dissolved, approximately 5 minutes. Add nopales and reduce heat to a low setting; cook until the soup reaches the desired temperature, roughly 5 minutes. Garnish with cilantro before serving.