{"id":38566,"date":"2015-02-11T21:13:41","date_gmt":"2015-02-12T01:13:41","guid":{"rendered":"http:\/\/sosuaonline.net\/inicio\/?p=38566"},"modified":"2015-02-11T21:13:41","modified_gmt":"2015-02-12T01:13:41","slug":"higado-de-res-al-ajillo-con-guineitos-al-aji","status":"publish","type":"post","link":"https:\/\/sosuaonline.net\/inicio\/higado-de-res-al-ajillo-con-guineitos-al-aji\/","title":{"rendered":"H\u00edgado de res al ajillo con guine\u00edtos al aj\u00ed"},"content":{"rendered":"

\"portada-higado\"<\/a><\/p>\n

Mezcla de sabores, te invitamos a probar.<\/p>\n

Ingredientes:
\n<\/strong>\"higado<\/a>1 libra de h\u00edgado de res limpio. Cortar en cubos.
\nSal y pimienta al gusto.
\n6 dientes de ajo majados.
\n1 manojo de perejil. Usar sus hojas cortar finamente.
\n2 tomates rojos cortar en plumas.
\n1 cebolla blanca cortar en plumas.
\n1 chorro de vino blanco.
\n1 lim\u00f3n. Usar su jugo.<\/p>\n

Guarnici\u00f3n:<\/strong>
\n5 guine\u00edtos hervidos.
\n1 aj\u00edes verde cortar en rodajas.
\n1 chorro de olivo.
\nSal y pimienta.<\/p>\n

Preparaci\u00f3n:
\n<\/strong>Limpia y corta en cubos el h\u00edgado de res, sal pimienta y reservas.<\/p>\n

Tomas una salten, pintas con aceite neutro, llevas a sofre\u00edr el ajo, cuando este perfume la cocina, viertes el h\u00edgado deja que sofr\u00eda un poco con el ajo, agregas los tomates y cebollas un poquito de lim\u00f3n, apagas y reservas.<\/p>\n

Una vez los guineos est\u00e9n listos, sirves con un salteado de aj\u00edes verdes y el h\u00edgado al ajillo encima.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Mezcla de sabores, te invitamos a probar.<\/p>\n","protected":false},"author":12,"featured_media":38567,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-38566","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/sosuaonline.net\/inicio\/wp-content\/uploads\/2015\/02\/portada-higado.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/38566","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/comments?post=38566"}],"version-history":[{"count":1,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/38566\/revisions"}],"predecessor-version":[{"id":38569,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/posts\/38566\/revisions\/38569"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media\/38567"}],"wp:attachment":[{"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/media?parent=38566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/categories?post=38566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sosuaonline.net\/inicio\/wp-json\/wp\/v2\/tags?post=38566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}