Instructions: Week before Easter in Guanajuato, Mexico:

NOTE: To make tortilla crumbs, dry tortillas ( about 12) in an oven on low heat until crisp. Grind up in a food processor or blender.

Mix dried shrimps, bread crumbs and in a blender or processor container.

Process until the shrimps are ground up and well blended with crumbs. Empty into a bowl, and add eggs, 1 at a time, until you have a batter the consistency of a cooked oatmeal.

Heat enough oil in a skillet to about a depth of 1/4". Put a tablespoonful of batter in the oil for each fritter, and fry til golden, turning once.

Serve on top of Nopales Guisados.

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