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Tortitas de Camarón con Nopales (Mexican Dried Shrimp Patties with Red Chile Sauce and Cactus)

Today, I'm so excited to share my recipe for Tortitas de Camarón con Nopales, a traditional Mexican dish that is perfect for Lent. Chopped nopales (cactus paddles) are cooked and simmered in a slightly spicy guajillo chile sauce then poured over dried shrimp patties for a deliciously satisfying pescatarian meal.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 426 kcal
Course: Appetizer , Snacks
Cuisine: Mexican

Ingredients

  • 1 pound cactus paddles cleaned, spines removed, and chopped
  • 4 cups water
  • ½ white onion
  • 8 dried guajillo chile pods
  • 1 garlic clove
  • 1 tablespoon olive oil
  • salt
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 8 eggs
  • 1 cup dried shrimp powder
  • oil for frying
  • cilantro
  • cooked shrimp optional

Instructions

    Cup of Yum
  1. Place diced cactus in a stock pot with 4 cups of water and onion, and bring to a boil. Lower heat to medium and let nopales cook for approximately 20 to 30 minutes. Remove from the heat, discard onion, drain and rinse nopales with cold water and set them aside.
  2. Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
  3. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 10 minutes. Drain cooked pods and allow time to cool down before blending. Discard water.
  4. Fill blender with 1/2 cup of water, chile pods, garlic, and salt to taste. Blend until smooth. Add more water, if needed.
  5. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds.
  6. In a stock pot, add olive oil and lightly cook nopales for about 1 minute and add red chile sauce and bring to a boil. Lower heat and simmer on low and add oregano and season with salt.
  7. Using an electric hand mixer beat the egg whites on high speed until soft peaks form.
  8. In a separate bowl, mix together the egg yolks and powder shrimp. Carefully fold the egg yolk mixture into the egg whites being careful not to mix too much so the egg whites don’t fall.
  9. Heat vegetable oil in a large skillet over medium heat. Take a spoonful of the mixture and place it in the hot oil. While cooking mold into a patty using a wooden spoon. Spoon some of the hot oil on the sides of the patties, to cook evenly.
  10. Fry until golden brown about 2 to 3 minutes each side, turning once. Drain on paper towels. Change paper towels frequently to absorb excess oil.
  11. Arrange the Tortitas de Camarón on a serving platter and drizzle with red chile sauce with nopales and serve with cilantro and cooked shrimp, if using.

Notes

  • This chile sauce is made with guajillo chiles, but feel free to use New Mexico or California. I always have homemade red chile sauce in the freezer for super flavorful meals on the fly. 
  • While entirely optional, adding some whole cooked shrimp makes this a heartier and fancier meal.

Nutrition Information

Calories 426kcal (21%) Carbohydrates 11g (4%) Protein 58g (116%) Fat 18g (28%) Saturated Fat 4g (20%) Cholesterol 1002mg (334%) Sodium 2251mg (94%) Potassium 564mg (16%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 2848IU (57%) Vitamin C 14mg (16%) Calcium 494mg (49%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 426

% Daily Value*

Calories 426kcal 21%
Carbohydrates 11g 4%
Protein 58g 116%
Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 1002mg 334%
Sodium 2251mg 94%
Potassium 564mg 12%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 2848IU 57%
Vitamin C 14mg 16%
Calcium 494mg 49%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.