PRO Recipe

Aguachile de Callo de Hacha con Tasajo Oreado

Name: Aguachile de Callo de Hacha con Tasajo Oreado
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 50 grams peanuts; 400 grams ax callus; 40 grams red onion; 90 grams chapulines, medium; 90 grams cucumber; 60 grams avocado; 80 grams tasajo meat, dried; 40 grams flowers, black bean; 40 grams cilantro; 1 kilo lime, (juice); 10 oranges, (juice); 10 grams cilantro; 15 grams peppermint; 50 grams red onion; 100 grams chapulines; 150 grams cucumber; 15 grams ginger; 100 milliliters soy sauce; 10 milliliters rice vinegar; 5 serrano chiles; salt

Alejandro Ruiz Olmedo was born in 1970 in La Raya, Zimatlán, Oaxaca, a farming village where most of the crops are for self-consumption.

Alejandro has highlighted the authenticity of the flavors and endemic products of the entire state, making him a representative of Oaxacan cuisine worldwide.

Reviewed by Editorial Team of Kiwilimón

Published: 27-09-2021

Aguachile de Callo de Hacha con Tasajo Oreado

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