REVOLTIJO
(8 servings)

2 pounds romeritos, well washed
6 nopales, cut in strips
14 guajillo chiles
2 ancho chiles
2 cups water
1 tomato, roasted
1 small onion, roasted
1 garlic clove, peeled
4 tablespoons lard
1-1/2 pounds small potatoes, cooked and peeled
5 ounces dried shrimp, soaked
6 ounces fresh shrimp, cleaned

SHRIMP PATTIES

2 eggs, separated
4-1/2 ounces dried shrimp powder
1 tablespoon bread crumbs
Oil

Cook the romeritos in salted water for 15 minutes and drain well. Cook the nopales in salted water for 15 minutes and drain well.

Roast and devein the chiles. Place in a saucepan with the water. Bring to a boil, simmer briefly, then puree the chiles and cooking water. Strain. Puree the tomato, onion, and garlic. Strain. Heat the lard in a large saucepan. Add the pureed tomato and cook for a few minutes until thickened. Add the pureed chiles and cook for about 10 minutes. Add the romeritos, nopales, potatoes, dried shrimp, and fresh shrimp and cook for 5 minutes. Stir well, then add the Shrimp Patties. If mixture is too thick, thin with a small amount of broth.

To make the Shrimp Patties, beat the egg whites until stiff. Beat the egg yolks thoroughly. Gently stir the yolks into the whites. Add the shrimp powder and bread crumbs. Shape the mixture into patties and fry in hot oil until golden. Drain on brown paper.

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