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.
- 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
- 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.
- 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.