Toast the dried shrimp in a hot skillet. At the same time, toast the guajillo and pasilla chiles in another skillet. Also, cook the tomatillos until soft.

Meanwhile, place the egg whites in a mixer and beat until stiff peaks form. Once stiff, gradually add the egg yolks while mixing.

Blend the dried shrimp in a blender until it becomes a powder. Add this powder to the egg mixture and mix briefly.

Using a spoon, scoop the mixture and form small patties. Fry them in a skillet with enough oil until golden brown.

In a blender, combine the Roma tomatoes and a piece of onion. Add the cooked tomatillos and chiles. Add a pinch of coarse salt and blend everything to make the sauce.

Heat oil in a skillet and caramelize sliced onion. Once caramelized, add the nopales.

Pour in the sauce and mix, then add the shrimp patties and let simmer for a few minutes.