# Callos de hacha con La Negra Tomasa y La Güera de Ojos Verdes

Two Mexican seafood dishes, one with a black sauce made from ashes and the other with a green chili sauce, both served on tostadas.

- Cuisine: Spanish
- Category: Drink
- Language: en

## Ingredients

- tomasa pepper
- salt
- lime juice
- garlic
- parsley
- serrano pepper
- water
- ice
- scallops
- ashes
- onion
- habanero pepper
- tostadas
- avocado
- cucumber
- red onion
- cilantro
- oil

## Instructions

1. Add tomasa pepper to a mortar.
2. Add the ashes, salt and lime juice.
3. Mix the garlic, parsley and salt in the mortar.
4. Mix serrano pepper with the previous preparation.
5. Add water.
6. Mix water, ice and salt in a bowl.
7. Add the scallops.
8. Place the scallops with the black sauce in a bowl.
9. Place the scallops with the green sauce in another bowl.
10. Add avocado slices to the tostadas.
11. Add the scallops with the sauces and the toppings.

## Equipment

- mortar
- pestle
- spoon
- lime squeezer
- bowl

## Tips

- The key is to have good raw material (the scallop in this case).
- A tip to see if it is a good scallop is to take a bite and have your teeth marked.
- To achieve ashes without burning, it is more like an extreme dehydration.

## Source

- Original video: https://www.instagram.com/reel/DKLRSmOyyNR/?igsh=MWY3am9mb2tldWtiNQ==
- Recipe page: https://www.cliprecipe.com/recipe/abb7e459-8103-4149-b79a-6ee1efdca808
- Extracted: 2025-05-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt