Dried Shrimp Cakes with Cactus Salsa
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Nonstick skillet
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Peeler
- Stove
Ingredients
- 5 pasilla or mirasol chiles
- 2 medium tomatoes, halved lengthwise
- 2 tbsp. dried pumpkin seeds
- 1⁄2 tsp. ground cumin
- 6 whole cloves
- 8 sprigs fresh cilantro
- 2 1⁄2 cups dried shrimp
- 2⁄3 cup fine dried bread crumbs
- 2⁄3 cup freshly grated parmigiano-reggiano
- 10 egg yolks, lightly beaten
- 10 egg whites
- 4 tbsp. vegetable oil
- 1 tbsp. masa harina
- 1 cup canned nopalitos
- 1 small piece ginger (about 2'' x 1/2''), peeled and finely chopped
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