Tortitas de Camarón con Nopales

Instructions

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 Camarónon on a serving platter and drizzle with red chile sauce with nopales and serve with cilantro and cooked shrimp, if using.