In a saucepan, add the nopales with 1 teaspoon salt, 1 garlic clove, 1/4 onion, and the tomatillo husks. Mix well, cover, and cook over medium-high heat for about 10 minutes. Stir, cover again, and cook for another 5 minutes. Uncover and cook for 10 more minutes until the sliminess is gone. Turn off the heat and set aside.

In a pot of boiling water, soak the chiles for 5 minutes to soften. Turn off the heat and let them sit a bit longer.

On a hot skillet, toast the dried shrimp (after removing the eyes to avoid bitterness). Be careful not to burn them. Let them cool on a plate.

Grind the shrimp in a blender or food processor until finely powdered.

Add 2 tablespoons of breadcrumbs to the remaining ground shrimp to reduce the saltiness. Mix well.

Separate the egg whites from the yolks, keeping them at room temperature.

In a bowl, beat the egg whites until stiff peaks form, then add the yolks one at a time, mixing gently.

Gradually fold in the shrimp powder mixture until well combined.

Broth or Sauce

In a blender, combine the chiles with 2 1/2 cups of the chile cooking water. Blend until smooth, then strain.

In the same blender, add 1/4 onion, 3 garlic cloves, a pinch of cumin, and 1/2 cup water. Blend very well (this mixture will not be strained).

In a saucepan, heat 2 tablespoons oil and sauté 1/2 onion (thinly sliced) until translucent. Add the prepared sauce, the 2 tablespoons of reserved shrimp powder, and bring to a boil for 10 minutes.

After 10 minutes, add 2 tablespoons masa harina and 1/2 cup water to thicken the sauce.

Add the cooked nopales and simmer for 10 minutes over medium heat.

Serve hot. Enjoy! This dish goes well with beans or rice.