Directions
In a small pot, boil the potatoes in water until fork-tender. Drain and cool.
Toast the guajillo chilis in a dry frying pan until pliable. Boil in 4 cups of water until tender and scoop out one cup of the chili water. In a blender, mix the chilis, chili water, chipotle pepper, tomatoes, onions, garlic, and ¼ cup of cilantro until smooth.
Pour the sauce in a frying pan and simmer for 15 minutes. Add the cactus at the end just to warm through, about 2 minutes. Mash the potatoes with a fork and mix in the eggs one at a time. Add the shrimp, ¼ cup of cilantro, salt, and pepper, and stir to combine. Using a ¼ cup measure, pan-fry the shrimp cakes in oil until golden brown, about 3 minutes per side or until golden brown. Gently flip the cakes as they are delicate. Drain the cakes on a paper towel and then plate with the sauce.
You can also make these with green sauce as pictured above. For the green sauce, blend 5 green tomatillos, one jalapeño pepper, 1/4 onion, 1 garlic, a small bunch of cilantro, and salt and pepper to taste. In a pot simmer until the sauce is thick and add the shrimp cakes. Garnish with cilantro and onions.
