{"id":13055,"date":"2026-01-21T17:14:46","date_gmt":"2026-01-21T17:14:46","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=13055"},"modified":"2026-01-21T17:14:46","modified_gmt":"2026-01-21T17:14:46","slug":"tortitas-de-camaron","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/01\/21\/tortitas-de-camaron\/","title":{"rendered":"TORTITAS DE CAMAR\u00d3N"},"content":{"rendered":"<p><em><strong><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>(Mexican Shrimp Patties in Red Chile Sauce)<\/strong><\/em><\/p>\n<p>Ingredients<\/p>\n<p>For the Tortitas<\/p>\n<ul>\n<li>1 cup camar\u00f3n seco molido (dried shrimp powder)<\/li>\n<li>4 large eggs, separated<\/li>\n<li>1 tablespoon all-purpose flour (optional, for firmer patties)<\/li>\n<li>Oil for frying<\/li>\n<\/ul>\n<p>For the Red Chile Sauce<\/p>\n<ul>\n<li>4\u20135 guajillo chiles, stemmed and seeded<\/li>\n<li>2 ancho chiles, stemmed and seeded<\/li>\n<li>2 Roma tomatoes<\/li>\n<li>2 garlic cloves<\/li>\n<li>\u00bc white onion<\/li>\n<li>4 cups water or broth<\/li>\n<li>Salt to taste<\/li>\n<li>Optional: 1\u20132 nopales, diced and cooked<\/li>\n<li>Optional: Potatoes, cubed and cooked<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ol>\n<li>Prepare the Sauce<\/li>\n<li>Toast the guajillo and ancho chiles lightly\u2014do not burn.<\/li>\n<li>Boil chiles, tomatoes, garlic, and onion for 10 minutes.<\/li>\n<li>Blend everything with 2 cups of the cooking liquid until smooth.<\/li>\n<li>Strain into a pot, add remaining liquid, and simmer 10\u201315 minutes.<\/li>\n<li>Season with salt. Add nopales or potatoes if using.<\/li>\n<li>Make the Tortitas<\/li>\n<li>Beat egg whites until stiff peaks form.<\/li>\n<li>Gently fold in egg yolks.<\/li>\n<li>Add the shrimp powder and fold until incorporated.<\/li>\n<li>Heat oil in a skillet.<\/li>\n<li>Spoon batter into the pan to form small patties.<\/li>\n<li>Fry until golden on both sides.<\/li>\n<li>Drain on paper towels.<\/li>\n<li>Combine<\/li>\n<li>Place the fried patties into the simmering chile sauce.<\/li>\n<li>Cook 5\u20137 minutes so flavors blend.<\/li>\n<li>Adjust salt as needed.<\/li>\n<\/ol>\n<p>Serving Suggestions<\/p>\n<ul>\n<li>Serve with arroz blanco or arroz rojo.<\/li>\n<li>Add warm tortillas on the side.<\/li>\n<li>Garnish with cilantro if desired.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(Mexican Shrimp Patties in Red Chile Sauce) Ingredients For the Tortitas 1 cup camar\u00f3n seco molido (dried shrimp powder) 4 large eggs, separated 1 tablespoon all-purpose flour (optional, for firmer 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