TORTITAS DE CAMARÓN

(Mexican Shrimp Patties in Red Chile Sauce)

Ingredients

For the Tortitas

• 1 cup camarón seco molido (dried shrimp powder)
• 4 large eggs, separated
• 1 tablespoon all-purpose flour (optional, for firmer patties)
• Oil for frying

For the Red Chile Sauce

• 4–5 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 2 Roma tomatoes
• 2 garlic cloves
• ¼ white onion
• 4 cups water or broth
• Salt to taste
• Optional: 1–2 nopales, diced and cooked
• Optional: Potatoes, cubed and cooked

Instructions

1. Prepare the Sauce
2. Toast the guajillo and ancho chiles lightly—do not burn.
3. Boil chiles, tomatoes, garlic, and onion for 10 minutes.
4. Blend everything with 2 cups of the cooking liquid until smooth.
5. Strain into a pot, add remaining liquid, and simmer 10–15 minutes.
6. Season with salt. Add nopales or potatoes if using.
7. Make the Tortitas
8. Beat egg whites until stiff peaks form.
9. Gently fold in egg yolks.
10. Add the shrimp powder and fold until incorporated.
11. Heat oil in a skillet.
12. Spoon batter into the pan to form small patties.
13. Fry until golden on both sides.
14. Drain on paper towels.
15. Combine
16. Place the fried patties into the simmering chile sauce.
17. Cook 5–7 minutes so flavors blend.
18. Adjust salt as needed.

Serving Suggestions

• Serve with arroz blanco or arroz rojo.
• Add warm tortillas on the side.
• Garnish with cilantro if desired.