{"id":659,"date":"2024-06-13T12:15:11","date_gmt":"2024-06-13T18:15:11","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=659"},"modified":"2024-06-13T16:09:18","modified_gmt":"2024-06-13T22:09:18","slug":"tataki-de-filete","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/tataki-de-filete\/","title":{"rendered":"Tataki de Filete"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00bd kg filete de res.<\/li>\n\n\n\n<li>\u00be pieza cebolla morada en plumas.<\/li>\n\n\n\n<li>5 piezas ramita cilantro.<\/li>\n\n\n\n<li>1 pieza rabo ceboll\u00edn.<\/li>\n\n\n\n<li>4 cucharadas soya.<\/li>\n\n\n\n<li>2 cucharadas aceite de ajonjol\u00ed.<\/li>\n\n\n\n<li>2 cucharadas miel de agave.<\/li>\n\n\n\n<li>1 cucharada ajo picado.<\/li>\n\n\n\n<li>1 cucharada jengibre picado.<\/li>\n\n\n\n<li>1 cucharada ajonjol\u00ed blanco.<\/li>\n\n\n\n<li>1 cucharada pimienta.<\/li>\n\n\n\n<li>1 cucharada sal de mar.<\/li>\n<\/ul>\n\n\n\n<p>Salsa<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>10 piezas chile piqu\u00edn picado fino (puedes sustituir por chile habanero).<\/li>\n\n\n\n<li>5 piezas jugo lim\u00f3n verde.<\/li>\n\n\n\n<li>\u00bd pieza jugo lim\u00f3n amarillo.<\/li>\n\n\n\n<li>\u00bc pieza jugo de una naranja.<\/li>\n\n\n\n<li>\u00bc pieza cebolla morada en plumas.<\/li>\n\n\n\n<li>2 cucharadas jengibre .<\/li>\n\n\n\n<li>\u00bc taza soya.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Dentro de una bolsa de pl\u00e1stico con cierre, macera el filete en soya, miel, ajo, jengibre, aceite ajonjol\u00ed, ajonjol\u00ed blanco y pimienta negra por un per\u00edodo de 2 a 6 horas.<\/li>\n\n\n\n<li>Prepara tu asador para fuego alto directo (232 \u00baC a 287 \u00baC).<\/li>\n\n\n\n<li>Mezcla los ingredientes de la salsa y d\u00e9jala reposar durante 2 horas. Despu\u00e9s del reposo, qu\u00edtale la cebolla y el jengibre, pero deja el chile piqu\u00edn.<\/li>\n\n\n\n<li>Sella la carne a fuego alto directo, con la tapa puesta, cuatro minutos por lado. Saca la pieza de carne, y d\u00e9jala reposar en aluminio durante 5 minutos antes de servir.<\/li>\n\n\n\n<li>Corta el filete en rebanadas muy delgadas, agrega la salsa y encima el cilantro, el rabo del ceboll\u00edn picado, la cebolla y el ajonjol\u00ed.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Salsa Preparaci\u00f3n<\/p>\n","protected":false},"author":1,"featured_media":775,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Salsa Preparaci\u00f3n","_links":{"self":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/comments?post=659"}],"version-history":[{"count":1,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/659\/revisions"}],"predecessor-version":[{"id":660,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/659\/revisions\/660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media\/775"}],"wp:attachment":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}