{"id":766,"date":"2024-06-13T13:50:39","date_gmt":"2024-06-13T19:50:39","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=766"},"modified":"2024-06-13T16:08:01","modified_gmt":"2024-06-13T22:08:01","slug":"aguachile-de-rib-eye-new-york","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/aguachile-de-rib-eye-new-york\/","title":{"rendered":"Aguachile de Rib Eye \/ New York"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 o 2 piezas de New York o Rib Eye de 2\u201d.<\/li>\n\n\n\n<li>10 limones.<\/li>\n\n\n\n<li>1 lim\u00f3n amarillo.<\/li>\n\n\n\n<li>1 o 2 aguacates.<\/li>\n\n\n\n<li>1 manojo de cilantro.<\/li>\n\n\n\n<li>\u00bd cebolla morada.<\/li>\n\n\n\n<li>3 o 4 chiles serranos.<\/li>\n\n\n\n<li>1 \u00bd cucharada de jugo sazonador de carne.<\/li>\n\n\n\n<li>Jugo de soya equivalente a \u2153 del jugo de limon agregado.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Sazonar los New Yorks o los Rib Eyes con la sal ahumada.<\/li>\n\n\n\n<li>Sellar a fuego directo 5 minutos por lado.<\/li>\n\n\n\n<li>Pasar a fuego indirecto durante 20 o 30 min. hasta lograr el termino deseado.<\/li>\n\n\n\n<li>Sacar del asador y dejar reposar en una charola de aluminio y taparlo con papel aluminio por 5 min. Hacer algunos agujeros al papel aluminio para que los cortes respiren.<\/li>\n\n\n\n<li>Cortar la carne en laminas delgadas.<\/li>\n\n\n\n<li>Colocar las laminas en el recipiente extendido donde esta el Aguachile.<\/li>\n\n\n\n<li>Asegurarse de que \u00e9l aguachile impregne bien las laminas de la carne por ambos lados.<\/li>\n\n\n\n<li>Pelar y cortar el aguacate en forma de abanico y colocarlo encima de la carne.<\/li>\n\n\n\n<li>Picar el cilantro finamente y esparcirlo encina de la carne y el aguachile.<\/li>\n<\/ol>\n\n\n\n<p>Aguachile<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Cortar la cebolla en julianas.<\/li>\n\n\n\n<li>Cortar los chiles serranos en rodajas finas.<\/li>\n\n\n\n<li>Colocar la cebolla y los chiles en un recipiente extendido.<\/li>\n\n\n\n<li>Exprimir los 10 limones en un taz\u00f3n utilizando un colador.<\/li>\n\n\n\n<li>A\u00f1adir el jugo del lim\u00f3n amarillo utilizando tambien en colador.<\/li>\n\n\n\n<li>A\u00f1adir el sazonador de carne al jugo de lim\u00f3n.<\/li>\n\n\n\n<li>A\u00f1adir el jugo de soya al jugo de lim\u00f3n.<\/li>\n\n\n\n<li>Mezclar bien los ingredientes.<\/li>\n\n\n\n<li>A\u00f1adir la mezcla a recipiente donde se coloco la cebolla y el chile serrano.<\/li>\n\n\n\n<li>Meter al refrigerador y dejar reposar mientras se preparan los cortes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Preparaci\u00f3n Aguachile<\/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 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