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Shrimp Tortitas in Guajillo and Tomato Crema



– 8 dried guajillo chiles, seeds and stem removed and wiped clean – 2 dried ancho chile, seeds and stem removed and wiped clean – 2 Roma tomatoes – 1 large garlic clove – 1/2 cup white onion, roughly chopped – 2 Roma tomatoes – 1/2 teaspoon salt or to taste – 3/4 cup Real California Crema Mexicana or Crema de Nata (breakfast cream) – 4 eggs, whites and yolk – 3/4 cup ground dried shrimp – 1/4 cup breadcrumbs – 1 cup vegetable oil – Fresh cilantro, chopped – Real California queso fresco, crumbled :Hispanic Dairy, Cheese, Nata, Crema, Shrimp, Lent, Tortitas, Hispanic
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Place tomatoes and enough water to cover in a medium saucepan over medium heat. Bring to a boil for 10 minutes or until the tomato skins begin to peel. Add dried chile skins and continue boiling for 5 minutes. Remove from heat and set aside. Drain after 5 minutes.

Place garlic, onion, salt, tomatoes, hydrated chiles and 1 cup water in blender. Blend until smooth. Add crema and blend until mixed well. Transfer to a serving bowl. Set aside.

Separate egg whites and yolks. Place egg whites in a large mixing bowl and beat with electric mixer at high speed until stiff peaks form. Reduce speed to low and add yolks until completely mixed. Fold in ground shrimp and breadcrumbs.

Heat oil in a large skillet over medium heat. Spoon approximately ¼ cup of shrimp mixture into oil, fry on each side for 45 seconds or until golden. Transfer to a paper towel lined plate to absorb excess oil. Repeat until all mixture is used.

Place 3-4 tortitas on a serving plate. Drizzle with cream and sprinkle with cilantro and queso fresco. Serve.

Makes 15

Preparation time: 15 minutes

Cooking time: 35 minutes

Recipe and image created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry for the CMAB