Chop and cook the nopales. Remove the seeds and veins from the chiles and soak them for at least 30 minutes. Blend the oats with the dried shrimp in batches. Set all the ingredients aside.

After soaking and cleaning the chiles, blend them with the onion and a little salt.

Add the eggs to the shrimp and oat mixture. The mixture should be a paste—not too runny or too thick. Scoop about 1 1/2 tablespoons of the paste for each patty and flatten if needed. Repeat until all the paste is used. The patties will be very crispy and won’t break easily, even when cooked in the chile sauce.