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Tortas de Camarón
Soup Mexican

Tortas de Camarón

4.7

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
  3. 3 Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
  4. 4 Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.
  5. 5 Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
  6. 6 Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes.
  7. 7 Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
  8. 8 Garnish with cilantro to serve.

By Sherbear1

Slow Cooker Cactus Chili
Dinner American

Slow Cooker Cactus Chili

4.8

Prep
10 min
Cook
245 min
Total
255 min

Instructions

  1. 1 Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef browned, about 5 minutes. Transfer to a slow cooker.
  2. 2 Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper. Cover slow cooker.
  3. 3 Cook on Low until flavors combine, about 4 hours.

By Denise D

Pollo con Nopales (Chicken and Cactus)
Dinner Mexican

Pollo con Nopales (Chicken and Cactus)

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.
  2. 2 Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender. Set nopales aside; cool.
  3. 3 Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.

By Chef Kiki