{"id":715,"date":"2024-06-13T13:19:52","date_gmt":"2024-06-13T19:19:52","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=715"},"modified":"2024-06-13T16:08:41","modified_gmt":"2024-06-13T22:08:41","slug":"picana-en-costra-de-chiles-secos","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/picana-en-costra-de-chiles-secos\/","title":{"rendered":"Pica\u00f1a en Costra de Chiles Secos"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pieza Pica\u00f1a de 1 a 1 \u00bd kg.<\/li>\n\n\n\n<li>4 piezas Dientes de ajo picados.<\/li>\n\n\n\n<li>Aceite de olivo extra virgen al gusto.<\/li>\n<\/ul>\n\n\n\n<p>Rub<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 piezas Chile guajillo.<\/li>\n\n\n\n<li>2 cucharadas Sal de mar.<\/li>\n\n\n\n<li>2 cucharadas Az\u00facar mascabado.<\/li>\n\n\n\n<li>1 \u00bd cucharada Tomillo molido<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepara t\u00fa asador para un fuego alto indirecto (230 \u00b0C a 290 \u00baC).<\/li>\n\n\n\n<li>Coloca el chile guajillo a fuego alto directo, tatemando \u00e9l chile durante 3 a 4 minutos. Mu\u00e9lelo en una licuadora y m\u00e9zclalo con el resto de los ingredientes del Rub. Reserva.<\/li>\n\n\n\n<li>Con un cuchillo, corta una cuadr\u00edcula en la parte de la grasa de la pica\u00f1a, sin llegar a la carne.<\/li>\n\n\n\n<li>Barniza ligeramente la pieza con aceite de oliva y embarra el ajo picado \u00fanicamente del lado de la grasa.<\/li>\n\n\n\n<li>Espolvorea de forma abundante el Rub por todas las caras de la pica\u00f1a, presionando ligeramente para que el Rub se pegue bien a la pieza.<\/li>\n\n\n\n<li>Coloca la pica\u00f1a a fuego alto indirecto y cierra la tapa. A los 30 minutos, rota la carne 180\u00ba sobre su propio eje.<\/li>\n\n\n\n<li>Cuando la temperatura llegue a los 50 \u00baC, retira la pica\u00f1a del asador, c\u00fabrela con papel aluminio y d\u00e9jala reposar de 10 a 15 minutos para que los jugos se redistribuyan.<\/li>\n\n\n\n<li>Rebana la pica\u00f1a perpendicularmente a las fibras musculares y sirve caliente.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Rub 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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Rub 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