• Prep and cook the nopales
• Over medium high heat add diced fresh nopales, a few sprigs of cilantro, a piece of onion, ½ teaspoon of salt and fill with water covering the nopales and bringing to a boil. Lower the heat and simmer for 25 minutes. Drain and discard the cilantro and onion and set aside.
• In a medium size skillet over medium heat start by toasting the ground dried shrimp for 3-5 minutes, stirring frequently making sure it does not burn. Next toast the bread crumbs to a golden color for about 3 minutes and set aside. Followed by toasting the sesame seeds and then the pumpkin seeds for another 3 minutes each and set aside.

Sauce

• Fill a medium saucepan with water and add tomatoes, tomatillos, guajillos, pasilla chili pods, garlic cloves and bring to a boil over medium high heat. Reduce the heat and simmer for 15 minutes and set aside. Reserve the water for the sauce.
• In a blender add the tomatoes, tomatillos, guajillos, pasilla chili pods, garlic cloves, toasted sesame seeds, pumpkin seeds, flour, and 1 ½ cup of the reserve water. Blend until smooth and add more water if the sauce is too thick and set aside.

Tortitas de Camarón (shrimp patties)

• Make the batter. Separate the egg whites from the yolks in two different bowls. In a large mixing bowl add the egg whites and beat the egg whites at high speed with an electric hand mixer until stiff peaks form. Add in the egg yolks one by one and beat on low until fully incorporated. Using a rubber spatula mix in the egg mixture with the shrimp mixture until fully incorporated.
• Make the dried shrimp patties In a large skillet add about a ⅓ cup of vegetable oil and heat over medium high heat until oil has reached 350 degrees Fahrenheit. Start scooping 1-2 tablespoons of the shrimp mixture with a mini cookie dough scooper or spoon and carefully place in the skillet. Press the top lightly with a spoon to flatten. Cook each side for about 3 minutes and set aside on a plate lined with paper towels to remove excess oil. Repeat the process a few times until all the patties are done.
• Put everything together In a large deep skillet over medium high heat add 1 tablespoon of oil and fry 1-2 tablespoons of chopped onion for about 1 minute. Stir in the sauce and the nopales. Once the sauce starts to bubble up lower the heat to a simmer.
• Add in the tortitas de camarón (dried shrimp patties) and gently submerge with the sauce until all patties are fully coated. Simmer for 15 minutes and remove from heat and serve.