Tortas de Camaron

Tortas de Camaron

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
Recipe by  SB

“This is another recipe from my mother-in-law. She likes to serve this during Lent. It is shrimp patties fried and smothered in sauce and nopales. You may serve this with rice and tortillas (also some like to top it with cilantro), or I just eat it like a soup!”

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Adjust Servings

Original recipe yields 6 servings



  1. Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
  2. Whisk eggs and shrimp powder together in a bowl.
  3. 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.
  4. 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.

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Reviews (3)

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GF mama

GF mama

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:)



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!



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 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.

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Amount Per Serving (6 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 9.4 g
  • 14%
  • Carbs
  • 7.5 g
  • 2%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 219 mg
  • 73%
  • Sodium
  • 387 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Caldo de Res (Mexican Beef Soup)


next recipe:

Sopa de Lentejas (Andalucian Lentil Soup)