Shrimp with Nopal Tortitas (Tortitas de Camarón con Nopales)
This recipe for shrimp tortitas is traditionally made and served during Lent in Mexico, but many families choose to enjoy making it throughout the year as well! There are many steps to make this, but the process is relatively straightforward. Even though there is no shortage of shrimp in Mexico, in this recipe here we use dried shrimp, to be ground to a powder...
Mexican recipe for Shrimp and Nopal Tortitas
* 1 lb. peeled nopal cactus, sliced in strips
* 1/2 of an onion
* 5 sprigs of fresh cilantro, chopped
* 1 lb. green tomatoes
* 4 pasilla chilies
* 2 cloves of garlic
* 1/2 lb. headless dried shrimp
* 2/3 cup rice
* 3 egg whites
* 3 egg yolks
* Canola Oil for frying
* Salt to taste
Preparation:
1) Cook the cactus strips in a pot or medium saucepan with enough water, 1 piece of onion, 4 sprigs of the cilantro and a pinch of salt. Boil until they are tender, or about 10 minutes. Drain and rinse with cold water. Discard the onion and cilantro; reserve.
2) Cook the tomatoes and chiles in a medium saucepan with enough water over medium heat. Once the tomatoes are tender, or about 5 minutes, remove from the burner and allow to cool. Place the tomatoes and chiles in a blender with some water into which they were boiled. Add 2 cloves of garlic and blend until you get a smooth sauce. Pour in a bowl and reserve.
3) Soak the rice in 1 cup warm water for 10 minutes then pour in a saucepan and cook over low heat until the water has evaporated.
4) Meanwhile, slightly cook shrimp in a large skillet over medium-high heat, careful not to burn them.
5) Place the cooked shrimp and dry rice in a blender and grind until it becomes a fine powder. Pour into a bowl or container.
6) Beat the 3 egg whites until stiff. Stir in egg yolks and continue beating until well blended. Pour egg mixture into the bowl with shrimp mixture and mix well. With your hands, shape patties of the desired size and place them on a plate or tray.
7) Heat up enough oil in a large skillet over medium-low setting. Place the patties into the hot oil and fry on both sides evenly, making sure not to burn them as this will change their taste. Remove excess fat with paper towels.
8) In a large saucepan, heat 1 teaspoon oil over medium heat and simmer the green tomato sauce. Bring to a boil and add the fried shrimp tortitas, nopal cactus and the last chopped sprig of cilantro. Reduce heat to medium-low, season with salt to taste and cook for 15 minutes. Serve warm.
Enjoy your meal!
