Ingredients - Fritters/Tortitas
- 8 Medium Potatoes, boiled, peeled
- 4 Ounces Ground Dried Shrimp
- 4 Ounces Cotija Cheese, finely grated
- 4 Medium Eggs
- As needed Oil
Ingredients - Sauce
- 28 Ounces Canned Red Enchilada Sauce
- 1 Medium Onion, pureed
- 1 Medium Tomato, pureed
- 1 Tablespoon Chicken Bouillon
- 1 Tablespoon Cornstarch
- ¼ Cup Water
- 32 Ounces Sliced Nopalitos
- In a large saucepan add Enchilada Sauce, pureed tomatoes, onions, and chicken Bouillon. Cook for 15 minutes. In a small bowl, dissolve cornstarch in water.
- Slowly incorporate dissolved cornstarch into sauce stirring constantly.
- Cook for 15 minutes. In a large bowl, place the potatoes and mash well.
- Add dried shrimp, cotija cheese and eggs. In a skillet, heat oil. It is important that the heat is not too high because then the patties won’t fully cook inside. Also, if the heat is too low the patties will absorb all the oil. To check if oil is hot enough, drop a little potato mixture into the pan. They should sizzle immediately.
- With a tablespoon, spoon potato/shrimp mixture (about 1 ½ ounces) in the pan and use the spoon or spatula to flatten them into a patty shape.
- Carefully flip over when golden brown.
- After removing drain excess oil. Set aside until service.
- Before serving add the Sliced Nopalitos (cactus). Cook to warm.
- Add patties to sauce, cook for additional 3-5 minutes and serve.
Do not combine the Sliced Nopalitos, red sauce and patties until ready for service so that they maintain the vibrant colors and shape.
Serves 20-25 patties – slightly larger than a silver dollar