{"id":675,"date":"2024-06-13T12:27:56","date_gmt":"2024-06-13T18:27:56","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=675"},"modified":"2024-06-13T16:09:18","modified_gmt":"2024-06-13T22:09:18","slug":"picana-philly-cheese-steak-sandwich","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/picana-philly-cheese-steak-sandwich\/","title":{"rendered":"Pica\u00f1a Philly Cheese Steak Sandwich"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 \u00bd kg. pica\u00f1a completa.<\/li>\n\n\n\n<li>rub de caf\u00e9.<\/li>\n\n\n\n<li>400 gr. queso monterrey jack.<\/li>\n\n\n\n<li>2 piezas cebolla.<\/li>\n\n\n\n<li>90 gr. mantequilla.<\/li>\n\n\n\n<li>10 piezas pan ciabatta.<\/li>\n\n\n\n<li>5 cucharaditas de mostaza dijon.<\/li>\n\n\n\n<li>110 ml. cerveza oscura.<\/li>\n\n\n\n<li>3 cucharadas az\u00facar mascabado.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cortar la cebolla en julianas.<\/li>\n\n\n\n<li>En un sart\u00e9n a fuego directo derretir mantequilla, agregar la cebolla y dorar un poco, mover constantemente para evitar que se llegue a quemar.<\/li>\n\n\n\n<li>Incorporar el az\u00facar y la cerveza. Seguir cocinando hasta que reduzca la mitad y obtener una consistencia de mermelada. Retirar y reservar.<\/li>\n\n\n\n<li>Hacer cortes en forma de cuadr\u00edcula sobre la grasa de la Pica\u00f1a sin llegar hasta la carne y untar Rub de Caf\u00e9 por toda la pieza.<\/li>\n\n\n\n<li>Colocar la carne a fuego indirecto a una temperatura de 180 \u00b0C o hasta alcanzar una temperatura interna de 50 \u00b0C. Retirar del fuego y dejar reposar la carne durante 15 minutos en una bandeja con papel aluminio.<\/li>\n\n\n\n<li>Cortar la carne en l\u00e1minas delgadas y colocar sobre una tabla de cedro. A\u00f1adir sobre rebanadas de queso y llevar a fuego indirecto hasta que el queso gratine. Retirar la tabla de cedro del asador.<\/li>\n\n\n\n<li>Untar un poco de mantequilla sobre el pan. Para dorarlo un poco, colocar boca abajo sobre la parrilla a fuego indirecto y retirar cuando est\u00e9 listo. Mezclar el jugo que solt\u00f3 la carne en el reposo con la mostaza Dijon y posteriormente untar en las tapas del pan.<\/li>\n\n\n\n<li>Levantar con la esp\u00e1tula la carne y el queso ya derretidos. Montar sobre el pan y colocar encima la cebolla caramelizada.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 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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Preparaci\u00f3n","_links":{"self":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/675","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=675"}],"version-history":[{"count":1,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/675\/revisions"}],"predecessor-version":[{"id":676,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/675\/revisions\/676"}],"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=675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/categories?post=675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/tags?post=675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}