Callos de hacha en salsa negra

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Callos de hacha en salsa negra. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Callos de hacha en salsa negra is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Callos de hacha en salsa negra is something which I have loved my whole life.

Many things affect the quality of taste from Callos de hacha en salsa negra, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Callos de hacha en salsa negra delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Callos de hacha en salsa negra is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Callos de hacha en salsa negra estimated approx 20 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Callos de hacha en salsa negra using 7 ingredients and 10 steps. Here is how you cook it.

Callos de hacha, un platillo fresco de verano para una buena mariscada de domingo.

Ingredients and spices that need to be Get to make Callos de hacha en salsa negra:

1. 500 gr callo de hacha o callo de árbol cualquiera de los dos funciona
2. 5 pzas limones
3. cantidad necesaria Jugó de tomate con almeja (CLAMATO, KERMATO, CLAM)
4. 1 pza cebolla morada
5. 1 pza pepino
6. al gusto sal y pimienta
7. 100 ml salsa marisquera negra o al gusto

Steps to make to make Callos de hacha en salsa negra

1. Pela el pepino y córtalo en medias lunas retirando las semillas del mismo.
2. Corta la cebolla en julianas.
3. Corta el callo en finas láminas (3 láminas por pieza de callo).
4. Agrega medio pepino en medias lunas para hacer una cama.
5. A la cama de pepino, agrega cebolla morada al gusto.
6. A la cama de vegetales, agrega la mitad de la porción de las láminas de callo.
7. Agrega el jugo de 3 limones, sal y pimienta al gusto.
8. Procede a agregar el resto de verduras, callo y vuelve a poner el jugo de limón a la nueva capa, al igual que sal y pimienta.
9. Una vez sal pimientado y acomodado todo, salsea al gusto y agrega un poco de jugo de tomate al gusto sin agregar mucho. Con unos 200 ml basta.
10. Acompaña con totopos o tostadas y come el platillo bien frío.

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