No Way Jose Cuisine

There is a variety of tortitas in Mexico; potato, tuna, broccoli, and shrimp are the most popular during the Lentin period. These tortitas are an option if you don’t like them very oily as the traditional.


Tortitas de Camaron

Add everything to a pot and boil with enough water to submerge all the ingredients until the shrimp changes to pink (5-8 min). Let it cool down, peel it off, and cut it into thin slices; place the peels and the shrimp in a food dehydrator tray and dry at 145 F for 2 hrs, then at 125 for 6 hrs or until the shrimp is hard. 

Add everything to a blender or an old coffee grinder and blend until it turns into a powder. You can store it in a jar for a long time or use it immediately.

Separate the egg whites and put them in a bowl. Set the yolks aside in a small bowl. Mix the egg whites until fluffy and firm, as if you flip the bowl up, and they won’t come off; add the yolks and mix, then add the shrimp powder and mix. 

In a nonstick pan on low to medium heat, add a little bit of cooking oil with a paper towel, and with a spoon, add the egg mix to the pan according to the size that you would like the tortitas; place a cube of ice in the center of the pan and cover with a lid; when the steam is gone, uncover and flip them, add another cube of ice and cover again, take them out when the steam is gone and the tortitas are golden brown.

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