Tortitas de Camarones (Shrimp Tortitas)

Prepare the sauce:

1. Using a blender, blend the tomatoes with garlic and oregano until smooth. Transfer the puree to a saucepan, bring it to a boil, then reduce the heat and simmer covered for 20–30 minutes. Keep the sauce warm.

Prepare the pancakes:

1. Prepare the shrimp powder first by browning the shrimp in a non-stick pan without any oil to crisp them and remove any moisture.
2. Let the shrimp cool a little and remove the head and skin if you haven't already.
3. Place in a blender and blend into a smooth powder.
4. In a bowl, whisk the egg yolks and then add shrimp powder and breadcrumbs, mixing thoroughly. Set aside.
5. In a separate bowl, whip the egg whites until stiff peaks form. Incorporate the shrimp mixture and blend well, aiming for a thick batter consistency. If the mixture is too dense, add a tablespoon of water.
6. In a skillet, heat canola oil to a depth of approximately 1/8 inch on medium heat until it shimmers slightly. Spoon the batter into the oil, creating 4-inch cakes. Fry them for about 2 minutes on each side until they turn golden and crispy.
7. Once all the cakes are fried, transfer them to the skillet with the tomato sauce.
8. Serve with rice and warm corn tortillas.