Instructions: To make sauce: In a 10 inch dry comal, griddle or cast-iron frying pan, roast tomatoes until soft and blistered, about 4 minutes. Set aside. In the same comal, roast the chilies until they blister and give off their scent, about 12 minutes. Peel and seed them when done. Set aside.

Put the tomatoes, chilies, garlic and onion in a blender and blend well.

In a deep frying pan, heat the oil and add the tomato mixture. Cook for 10 minutes, until bubbling.

Add the epazote and 3/4 cup water. Cook for 10 minutes. Set aside.

To make tortitas: Preheat oven to 250 degrees.

In a 2-quart saucepan, bring the 3 cups of water to a boil. Add the potatoes and cook for 20 minutes or until done. Remove them from the water; allow to cool a little and then peel.

Soak the shrimp or ground shrimp in 2 cups water for 10 minutes. Drain the shrimp in a wire mesh strainer. Soak a second time for 10 minutes. Drain again.

In a medium mixing bowl, mash the potatoes, then add the shrimp, onion and garlic. In a small bowl, beat the egg. Add the flour and mix well. Add to the potato mixture, along with the bread crumbs, lime juice, white pepper and cilantro, and blend well. Make 12 balls from the mixture and flatten them to make thick little patties, each about 2 inches around.

In a medium frying pan, heat the oil over medium heat until very hot. Place the patties in the oil and fry 2 to 4 minutes or until golden brown. Turn the cakes over to brown on the other side for 2 to 4 minutes. Remove from pan and drain well. You can place the cakes in the oven to keep warm.

To assemble: Cover each plate with a little of the sauce. Place 3 tortitas and 3 pieces of queso fresco alternately on each plate. Place a sprig of cilantro or epazote in the center of each and serve immediately.

Note: These must be eaten fresh and do not keep well. Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

Mexico" by Susana Trilling

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