Tortas de Camaron

2 dried ancho chilies, stemmed and seeded

6 eggs, beaten

¼ cup shrimp powder

1 cup vegetable oil for frying

½ white onion, coarsely chopped

2 cloves garlic, minced

1 cup water, or more as needed

1 ½ chicken bouillon cubes

1 (16 ounce) jar nopales (cactus), drained and rinsed

½ cup chopped fresh cilantro, or to taste

Soak ancho chilies in a bowl of warm water until tender, about 20 minutes. Drain.

Whisk eggs and shrimp powder together in a bowl.

Heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. Fry until golden brown, about 3 minutes per side. Transfer to a plate. Repeat with remaining egg mixture.

Blend ancho chilies, onion, garlic, and water in a blender until smooth. Add more water if needed to make a soup consistency. Pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. Cook and stir until bouillon is dissolved, about 5 minutes. Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. Garnish with cilantro.