Tortitas de Camarones (Shrimp Tortitas)
Shrimp tortitas (or “tortillitas”) are a Mexican dish that is served as a tapa throughout the year, although they are most enjoyed during Christmas time and Lent. Tortitas originate from the town of San Fernando and are essentially little savory eggless pancakes made with coarse flour that give the tortitas their golden color when fried.
There are some slight differences in how these tortitas are prepared depending on the region. In north Mexico (Chihuahua , Coahuila and Nuevo León) the shrimp powder and egg yolks are added to the beaten egg whites, fried in small pancakes and served with nopales. Meanwhile in the southern region of Oaxaca they’re commonly made with cornflour or breadcrumbs, and served as a stew in a tomato-based sauce.
Shrimp tortitas are usually thin so that they are very crispy and they do not retain much of the frying oil, being light and tasty. They are made with dried shrimp, blended to a powder, but if you can get your hands on some you can use the ready-made powdered shrimp from the store too!
Tortitas de Camarones (Shrimp Tortitas)
Ingredients
- 1-1/2 ounces dried shrimp
- 2 eggs separated at room temperature
- 1/4 cup bread crumbs
- 6 fresh or canned tomatoes diced
- 1/4 teaspoon garlic fresh minced
- 1 teaspoon oregano fresh or 1/4 teaspoon dry oregano
- canola oil for frying
Instructions
Prepare the sauce:
- 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:
- Prepare the shrimp powder first by browning the shrimp in a non-stick pan without any oil to crisp them and remove any moisture.
- Let the shrimp cool a little and remove the head and skin if you haven't already.
- Place in a blender and blend into a smooth powder.
- In a bowl, whisk the egg yolks and then add shrimp powder and breadcrumbs, mixing thoroughly. Set aside.
- 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.
- 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.
- Once all the cakes are fried, transfer them to the skillet with the tomato sauce.
- Serve with rice and warm corn tortillas.
Notes
