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.
Enlarge Image Credit: Todd ColemanSERVES 8
INGREDIENTS4 oz. Mexican dried shrimp (available at melissas.com)
1 tsp. achiote paste, such as El Yucateco (available at mexgrocer.com)
3 jalapeños, stemmed
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
INSTRUCTIONS1. 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.
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.