24 small waxy potatoes


1 tsp. baking soda

10 prickly pear cactus paddles, thorns

removed (see Thorn Trick), trimmed

and cut into 1⁄2″ cubes

1 lb. romeritos trimmed

and washed

4 oz. dried heads-on shrimp, peeled,

shells and heads reserved

4 eggs, separated

9 tbsp. canola oil

1 1⁄2 cups red mole paste




1. Put potatoes into a medium pot, cover with cold water, and add 2 large pinches salt. Bring to a boil over medium-high heat and cook until soft, about 20 minutes. Drain, peel, transfer to a large bowl, and set aside. Meanwhile, bring another medium pot of water to a boil over high heat, add baking soda and cactus, and cook until soft, about 10 minutes. Drain, then add to bowl with potatoes. Bring another medium pot of salted water to a boil over high heat, add romeritos and cook until limp, about 2 minutes for the romeritos. Drain, chop, add to bowl with potatoes and cactus, and set aside.

2. Put reserved shrimp shells and heads and 3 1⁄2 cups cold water into a medium pot and simmer over medium heat until soft, about 10 minutes. Strain stock into a bowl, discarding shells and heads, and set aside.

3. Heat a medium skillet over medium-high heat. Add peeled shrimp and cook, stirring, until lightly toasted, 1–2 minutes. Transfer to a food processor, process to a fine powder, and set aside. Put egg whites into a mixing bowl and beat with an electric mixer on medium speed until medium-stiff peaks form, about 2 minutes. Fold egg yolks and shrimp powder into whites with a rubber spatula until batter is well combined. Heat 2 tbsp. of the oil in a large nonstick skillet over medium heat. Put 4–5 heaping tbsps. of the batter into skillet, about 4″ apart, and flatten each mound into a 3″ pancake with a rubber spatula. Fry until golden, turning once, about 1 1⁄2 minutes per side. Transfer shrimp cakes to paper towels to drain. Repeat process twice, making 4–5 shrimp cakes at a time, to make about 15 tortas in all. Set aside.

4. Blend mole and half of the reserved shrimp stock in a blender. Heat the remaining 3 tbsp. oil in a medium pot over medium heat. Add mole and the remaining stock and cook, stirring, until warm, 4–5 minutes.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page:
This entry was posted in Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s