Delicious and healthy wings. Also low in carbohydrates are these. Serve alongside your preferred sauce.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 dried ancho chilies, stemmed and seeded
- 6 eggs, beaten
- ¼ cup shrimp powder
- 1 cup vegetable oil for frying
- ½ white onion, coarsely chopped
- 2 cloves garlic, minced
- 1 cup water, or more as needed
- 1 ½ chicken bouillon cubes
- 1 (16 ounce) jar nopales (cactus), drained and rinsed
- ½ cup chopped fresh cilantro, or to taste (Optional)
Instructions
- Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
- Whisk eggs and shrimp powder together in a bowl.
- Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.
- Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.
- Ground dried shrimp (Camaron Molido) can be found in the Mexican spice aisle in some supermarkets, as well as specialty markets and online.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 387 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I love ur recipe but I make mine with a few differences. Instead of using just the Cameron molido I also use Cameron secos. I heat them up then I blend them to powder form and combine this with the store bought shrimp powder. This gives the Tortas a richer shrimp flavor. I don’t use chili anchos I use chili Guajillos plus chili puya. It doesn’t have to be lent season in our house for this delectable dish. Thank you for adding ur recipe.
This is a very good start!! I second using fresh nopales. We don’t use water to boil our nopales. We just stick them in a cast iron pot (chopped up) and bury garlic cloves and onion pieces in them and sprinkle with salt. When they are done we drain them. Also, in our house we separate the eggs first, beat the whites until they are fluffy, then fold them into the yolks and dried shrimp powder that has been mixed together already. Also, we use whole dried shrimp to make a shrimp broth instead of using bouillon or chicken broth. Your recipe is very good though, and very quick and simple to put together for times when you need something impressive fast:)
I also make this for my husband who is from Mexico. Instead of using the jared nopales, use fresh. Its a lil more time consuming but the flavor is 1000% better. Most Hispanic stores carry these and some even have them peeled and chopped. All you do is boil them with a handful of cilantro, 2 garlic cloves, 1 whole onion and salt. Once these have boiled drain and rinse. To give your tortas a lil more flavor add the whole dried shrimp. Just heat them a lil then grind them up in the food processor (me personally I use my blender…works the same). I also use chili guajillos and 2 chili arboles instead of the chili anchos. Your recipe is great but these simple additions will make a big difference.
Just a quick tip, after stem and seeds are removed from ancho chiles place them into a bowl of hot water, cover and let set until chiles are soft. About 5 minutes. Then add them to the blender using the water the chiles were in. Also if you roast the chiles before doing anything to them it can add great flavor. Enjoy!