Tostadas de Camarón Seco (Shrimp Tostadas)

Name: Tostadas de Camarón Seco (Shrimp Tostadas)
Total time: PT0D0H0M
Yield: serves 8
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

Serves
serves 8

TODD COLEMAN

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.

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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Instructions

Step 1

Combine shrimp, achiote paste, jalapeños, eggs, onion, and salt in a food processor, and purée until smooth, at least 2 minutes. Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add purée, and cook, stirring often, until mixture is reduced, thickened, and browned (it should look like cooked ground beef), about 15 minutes. Transfer to a bowl and set shrimp mixture aside.

Step 2

Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add tortillas, and fry, turning once, until crisp and golden brown, about 3 minutes. Transfer to paper towels to drain briefly, season, and then transfer to a serving platter. Divide shrimp mixture among tortillas, and sprinkle with cilantro before serving.