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Paulina

Paulina Jasso

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Recipe of Ax Callos with Morron Pepper Sauce
Recipe

Ax Callos with Morron Pepper Sauce

35 mins
Low
4.5
|
36
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A lightweight dish for a special occasion. The corns of the ax are marinated in lemon juice and oil and are accompanied with a salsita of red pepper.
Learn more about Paulina Jasso

Ingredients

4 portions
  • 8 scallops, big
  • 2 lemons, its juice
  • 6 tablespoons olive oil
  • black pepper
  • leaves fresh coriander, to decorate
  • 3 red peppers, roasted (canned peppers can be used)
  • 1 clove garlic
  • 7 tablespoons olive oil

Preparation

Cut the ax calluses in 2 or 3 slices (depending on how thick they are).
In a deep dish, mix the lemon juice with a tablespoon of olive oil and pepper. Put the ax tripe inside and let marinate for 30 minutes.
Meanwhile, the red pepper sauce is prepared. The peppers are dried a little and placed in a food processor. Add the garlic and olive oil and purify.
It is passed through a colander (if it is very lumpy) and salt and pepper are added. Add a little lemon juice, to taste.
The ax calluses are removed from their marinade and dried.
Heat the other tablespoon of olive oil in a pan until it is hot. Put on the ax tripe and seal quickly on high heat until golden brown, between 2 and 3 minutes on each side.
The corns of ax are removed and servin in the plates decorated with the sauce of red pepper and with sprigs of coriander.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Vianey Bautista
26/07/2013 00:49:20
se me antoja! Sencilo, lijgero y delicioso!!
Alejandro Dominguez Rivera
16/02/2013 08:18:14
que rica receta me agrada

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