Tostadas de Camarón Seco (Shrimp Tostadas)
A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca.
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Dutch oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Slotted spoon
- Tongs
- Paper towel
- Serving platter
Ingredients
- 4 oz. Mexican dried shrimp (available at Melissa's)
- 1 tsp. achiote paste, such as El Yucateco
- 3 jalapeños, stemmed
- 2 eggs
- 1 large white onion, roughly chopped
- Kosher salt, to taste
- 2 tbsp. canola oil, plus more for frying
- 8 corn tortillas
- Roughly chopped cilantro leaves, for garnish
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