Ingredients
6
6 servings
- •2 dried ancho chilies, stemmed and seeded
- •6 eggs, beaten
- •¼ cup shrimp powder
- •1 cup vegetable oil for frying
- •½ white onion, coarsely chopped
- •2 cloves garlic, minced
- •1 cup water, or more as needed
- •1 ½ chicken bouillon cubes
- •1 (16 ounce) jar nopales (cactus), drained and rinsed
- •½ cup chopped fresh cilantro, or to taste (Optional)
Instructions
- Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.
- Whisk eggs and shrimp powder together in a bowl.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 145
- Carbohydrate: 8g
- Fat: 9g
- Fiber: 3g
- Protein: 9g
- Sugar: 1g
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