🌶 Como preparar CALLOS de HACHA Estilo SINALOA (( con 2 Salsas Marisqueras )) Fácil y Delicioso |791

🥒 Are you a seafood lover? Today I'm bringing you a delicious and authentic recipe from the Sinaloa region of Mexico: Scallops. In this video, I'll take you on a culinary journey to the Mexican coast so you can enjoy this delicious and traditional recipe in the comfort of your own home. I'll give it a special touch with two sauces that perfectly complement its flavor. This is an easy recipe to follow, and I'm sure you'll love the final result. INGREDIENTS 200 g scallops 1/2 cup sliced ​​cucumber 1/2 cup blanched red onion 3 limes Salt and pepper to taste Serves 1 Preparation time: 15 minutes Contains 260 calories per serving Ingredients: RED SAUCE 1/2 large serrano pepper, seeded 4 black peppercorns 4 dried chiltepin or piquin peppers 2 large garlic cloves 1/4 cup red onion 1/4 cup Clamato juice 1 pinch of salt 1 tablespoon sriracha Ingredients: BLACK SAUCE 1/2 cup soy sauce (Kikoman) 1 large serrano pepper, seeded 2 garlic cloves 1/4 cup red onion 1 chipotle pepper STEP 1: The scallops. First, we ensure the tripe is always kept refrigerated to maintain its freshness. Then we clean it. This reduces the weight, but it's necessary because the tripe is always protected by this fleshy layer. Once cleaned, we set it aside to prepare the vegetables. STEP 2: The Vegetables Once the tripe is cleaned, we move on to preparing the vegetables. First, we'll use the onion. It should be a red onion. We'll cut it into strips and blanch it in ice water to remove the sharpness... the tripe is the star of the show here, which is why we do this. This onion adds visual appeal to the dish. We peel the cucumber and cut it into half-moons, removing the seeds. STEP 3: The Sauces Red Sauce: Put all the ingredients in the blender except for the sriracha sauce. Blend until smooth. Pour into a deep plate. Stir in the sriracha sauce. Use as follows: Combine the Clamato juice to be used and add spoonfuls of the sauce. It gives it a spectacular touch. Black Sauce: Put all the ingredients in the blender except the chipotle pepper. Blend until smooth. Add the chipotle pepper and blend again. Pour into a container. Use as follows: Combine the Clamato juice to be used and add spoonfuls of the sauce. It gives it a spectacular touch. Preparation: Place the scallop, onion, and cucumber in three bowls. Add salt to taste. Add lime juice to each bowl. (Seafood vendor's secret) Plating: Place a bed of cucumber on the plate. Place a bed of onion on top of the cucumber. Place the tripe on top of this bed. Add more onion on top of the tripe. Sprinkle with freshly ground black pepper. Sprinkle with chiltepin pepper. Leave a layer of black or red sauce on top. Basic Rice: http://bit.ly/41nnRO0 Seafood Sauces: http://bit.ly/41g7in4 Chicken Broth Base for Recipes: http://bit.ly/41pU4EA Cooking Perfect Shrimp: http://bit.ly/3lSabKz Sushi Rice: http://bit.ly/3StmFoi Seasoning a Wok: http://bit.ly/3INM1ZN Seasoning a Cast Iron Skillet: http://bit.ly/41BhPJZ