Tortas de Camaron

Ingredients

• 2  ancho chilies dried stemmed seeded
• 6  eggs beaten
• 2 cloves garlic minced
• 0.3 cup shrimp powder 
• 1 cup vegetable oil for frying
• 1 cup water as needed
• 0.5  onion white coarsely chopped

Equipment

• bowl
• frying pan
• whisk
• pot
• blender

Directions

1. Soak ancho chilies in a bowl of warm water until tender, about 20 minutes.
2. Drain.
3. Whisk eggs and shrimp powder together in a bowl.
4. 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.
5. Transfer to a plate. Repeat with remaining egg mixture.
6. Blend ancho chilies, onion, garlic, and water in a blender until smooth.
7. Add more water if needed to make a soup consistency.
8. 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.
9. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
10. Garnish with cilantro.