{"id":4006,"date":"2019-04-29T17:46:34","date_gmt":"2019-04-29T17:46:34","guid":{"rendered":"https:\/\/enmente.com.co\/usmefsudamerica?p=4006"},"modified":"2020-08-18T15:17:25","modified_gmt":"2020-08-18T15:17:25","slug":"recetas-con-visceras","status":"publish","type":"post","link":"https:\/\/enmente.com.co\/usmeat-colombia\/recetas-con-visceras\/","title":{"rendered":"Recetas con V\u00edsceras"},"content":{"rendered":"[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb top_padding=\u00bb-3.2%\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb id=\u00bbbanergris\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/6″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb 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column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/6″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1556644644466{padding-right: 15% !important;padding-left: 15% !important;}\u00bb]En la entrega del mes de abril nos entraremos al maravilloso mundo de las v\u00edsceras, sin lugar a dudas un mundo lleno de sabor, variedad y versatilidad. Para Suram\u00e9rica importamos de res: H\u00edgado, Coraz\u00f3n, Callos y Mollejas.<\/p>\n

Les entrego 4 recetas f\u00e1ciles de preparar, estando seguro que podr\u00e1n ajustar con sus propias ideas e idiosincrasia culinaria.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color=\u00bb#00468f\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ font_color=\u00bb#ffffff\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1556649802813{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\n

Salteado de H\u00edgado en Cilantro<\/em><\/span><\/h2>\n

LISTA DE INGREDIENTES<\/p>\n

Preparaci\u00f3n para 4 personas<\/p>\n

1,5 kg de filetes de h\u00edgado
\n3 dientes de ajo finamente picado
\n1 cebolla grande cortada en julianas
\nSal al gusto
\nPimienta negra molida a gusto
\n1\/2 vaso de leche
\n500 ml de agua
\n2 cucharadas soperas de vinagre de vino tinto
\n200 grs de cilantro \u001ffinamente picado[\/vc_column_text][vc_row_inner column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1556645812911{background-image: url(http:\/\/enmente.com.co\/usmefsudamerica\/wp-content\/uploads\/2019\/04\/plato-2-2.png?id=4023) !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/1″ tablet_width_inherit=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb500″][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color=\u00bb#ffd200″ background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1556644925562{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]MODO DE PREPARACI\u00d3N<\/p>\n

Para el H\u00edgado<\/p>\n

Usted notar\u00e1 que, en general, los \u001ffiletes de h\u00edgado tiene una piel transparente a su alrededor esa piel endurecer\u00e1 la carne al prepararla. Por eso, usando los dedos o un cuchillo \u001fno bien a\u001flado, retire esa piel con cuidado.<\/p>\n

Una vez hecho, condimente los \u001ffiletes de h\u00edgado con sal y pimienta al gusto, col\u00f3quelo en un recipiente y agregue el ajo y la leche. Si tiene tiempo, puede dejarlo marinando hasta una hora en la heladera, pero no es obligatorio. Lo importante es que el h\u00edgado entre en contacto con la leche porque esta ablandar\u00e1 al romper las \u001fbras debido a su acidez.<\/p>\n

Caliente el sart\u00e9n con aceite de oliva a fuego alto. Cuando est\u00e9 bien caliente, frite los \u001ffiletes de h\u00edgado cerca de 1 minuto y 30 segundos de cada lado para que queden poco cocidos, si los desea m\u00e1s a punto, d\u00e9jelos m\u00e1s tiempo.
\nReserve y d\u00e9jelos reposar.<\/p>\n

Ahora, vamos a rehogar la cebolla con el agua y el vinagre para \u001ffinalizar el plato. Ret\u00edrela directamente del recipiente con agua y vinagre y ll\u00e9velas a la misma sart\u00e9n donde frit\u00f3 el h\u00edgado, a fuego moderado, rehogue todas las cebollas hasta que queden doradas y blandas revolviendo de vez en cuando para que absorban todo el sabor de la fritura de la carne. Integre el cilantro r\u00e1pidamente a la mezcla.<\/p>\n

Sirva el H\u00edgado como parte de su ensalada preferida y acomp\u00e1\u00f1elo con arroz blanco.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_image=\u00bb4012″ bg_position=\u00bbcenter center\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb color_overlay=\u00bb#000000″ overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1556654159830{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\n

Brochetas de Coraz\u00f3n de Res<\/em><\/h2>\n

MODO DE PREPARACI\u00d3N<\/p>\n

Corta el coraz\u00f3n en tiras delgadas – de 8 por 3 cent\u00edmetros m\u00e1s o menos dej\u00e1ndolo macerar hasta el d\u00eda siguiente con todos los condimentos (vinagre, sal, comino y pimienta negra). Pincha los trozos de coraz\u00f3n en palitos haciendo brochetas, coloca una papa en cada una con 3 o 4 tiras de coraz\u00f3n. Lleve a la brasa o frite en un sart\u00e9n caliente. Este proceso ser\u00e1 muy r\u00e1pido ya que la carne estar\u00e1 pr\u00e1cticamente cocida luego de macerar durante la noche.<\/p>\n

Para preparar la salsa de man\u00ed:<\/p>\n

En un recipiente, calienta el aceite a fuego lento, agrega el man\u00ed y todos los dem\u00e1s ingredientes. Cocina por quince minutos. Sirve cada brocheta con la salsa, tendr\u00e1s la opci\u00f3n de pintarla con una brocha o usarla como acompa\u00f1ante en el plato.<\/p>\n[\/vc_column_text][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text]LISTA DE INGREDIENTES<\/p>\n

Preparaci\u00f3n para 10 brochetas.
\n1 coraz\u00f3n de res.
\n1 taza de vinagre.
\n10 papas cocida de tama\u00f1o mediano.
\nSal, comino y pimienta negra molidos a gusto.
\nIngredientes para la salsa de man\u00ed.
\n1 taza de man\u00ed tostado y molido.
\n2 cucharas de aj\u00ed amarillo molido.
\n1 cucharilla de pimienta negra molida.
\n1\/2 taza de aceite.
\nSal a gusto.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][image_with_animation image_url=\u00bb4012″ animation=\u00bbNone\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb color_overlay=\u00bb#000000″ overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color=\u00bb#ffffff\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb4013″ background_image_position=\u00bbcenter center\u00bb enable_bg_scale=\u00bbtrue\u00bb font_color=\u00bb#000000″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1556655139945{padding-right: 10% !important;padding-left: 5% !important;}\u00bb]\n

Chanfaina de Callos de res<\/em><\/h2>\n

MODO DE PREPARACI\u00d3N<\/p>\n

Regenerar en agua hirviendo (cantidad necesaria) las patas de cerdo y los callos durante 15 minutos. Reservar.
\nEn otra olla ponemos aceite, ajo, cebolla y hoja de laurel. A\u00f1adimos el piment\u00f3n y el comino y agregamos el caldo para parar la cocci\u00f3n. Despu\u00e9s a\u00f1adimos las manitas de cerdo y los callos.<\/p>\n

Agregar las guindillas. Cocinar por 25 min hasta lograr un estofado uniforme y completamente integrados entre s\u00ed. Decorar con hojas de perejil y trozos de huevo cocido. Servir con arroz blanco.<\/p>\n

LISTA DE INGREDIENTES<\/p>\n

1 kg de callos de Res, en cuadros de 3\u201d, Limpios y escalfados.
\n4 patas de cerdo, trozos de 3\u201d Limpios y escalfados.
\n1 diente de ajo \u001ffinamente picado.
\n1 cebolla \u001ffinamente picada.
\n1 cucharada de comino.
\n1 huevo cocido.
\n1 cucharada de paprika.
\n1 hoja de laurel.
\n2 guindillas.
\nSal al gusto.
\nPimienta al gusto.
\nAceite de oliva virgen extra.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color=\u00bb#ffffff\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][image_with_animation image_url=\u00bb4035″ animation=\u00bbNone\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbright\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#00468f\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1556655150339{padding-right: 5% !important;padding-left: 10% !important;}\u00bb]\n

Tacos de Mollejas al estilo pastor<\/em><\/h2>\n

 <\/p>\n

MODO DE PREPARACI\u00d3N En un recipiente con cierre herm\u00e9tico coloque las mollejas, c\u00fabralas con agua fr\u00eda y deje en remojo durante al menos 2 horas. Deseche el agua de remojo y coloque las mollejas en una olla lo suficientemente grande como para contenerlos. Cubra con agua fr\u00eda y deje hervir.<\/p>\n

Cocinar hasta que est\u00e9n blancas e hinchadas por aproximadamente 5 minutos. Escurra en un colador y luego col\u00f3quelas en un recipiente con agua helada para frenar parar la cocci\u00f3n.<\/p>\n

Tome las mollejas y seque con una toalla de papel. Ver\u00e1 una membrana delgada, que debe desprenderse de la carne. Retirelo. Luego corte los trozos de grano y luego corte las mollejas en trozos de 1 pulgada.<\/p>\n

En un recipiente, macere las mollejas cortadas y limpias, c\u00fabralas con el suero de leche, el jalape\u00f1o, el ajo y el comino. Remojar durante al menos 2 horas. Escurrir y enjuagar.<\/p>\n

Mezclar la harina, la sal, la pimienta negra y la cayena. Probar y ajustar los condimentos. Espolvoree ligeramente las mollejas con sal y pimienta y luego escurra la harina. En una sart\u00e9n grande a fuego medio, caliente la mantequilla.<\/p>\n

Agregue las mollejas y sofr\u00ede por cada lado hasta que est\u00e9n ligeramente dorados y crujientes, aproximadamente 5 minutos. Servir con tortillas calientes, pico de gallo y crema agria[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb overlay_strength=\u00bb0.3″ width=\u00bb1\/2″ tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb bg_image_animation=\u00bbnone\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1556648090008{padding-right: 10% !important;padding-left: 5% !important;}\u00bb]LISTA DE INGREDIENTES<\/p>\n

Preparaci\u00f3n para 2 personas
\nMollejas de res de 1 libra
\n1 taza de suero de leche o crema agria
\n1 jalape\u00f1o en rodajas 1 diente de ajo, \u001ffinamente picado
\n1\/2 cucharadita de comino molido
\n1 taza de harina
\n1\/2 cucharadita de sal kosher
\n1\/2 cucharadita de pimienta negra
\nCayena al gusto
\n2 cucharadas de mantequilla sin sal
\nTortillas Calientes
\nPico de Gallo, para servir.
\nCrema agria, para servir[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][image_with_animation image_url=\u00bb4015″ animation=\u00bbFade In\u00bb hover_animation=\u00bbnone\u00bb alignment=\u00bbcenter\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb image_loading=\u00bbdefault\u00bb max_width=\u00bb100%\u00bb max_width_mobile=\u00bbdefault\u00bb][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb column_direction=\u00bbdefault\u00bb column_direction_tablet=\u00bbdefault\u00bb column_direction_phone=\u00bbdefault\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb top_padding=\u00bb-3.2%\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb row_border_radius=\u00bbnone\u00bb row_border_radius_applies=\u00bbbg\u00bb id=\u00bbbanergris\u00bb overlay_strength=\u00bb0.3″ gradient_direction=\u00bbleft_to_right\u00bb shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_tablet=\u00bbinherit\u00bb column_padding_phone=\u00bbinherit\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb column_link_target=\u00bb_self\u00bb gradient_direction=\u00bbleft_to_right\u00bb…<\/p>\n","protected":false},"author":1,"featured_media":4016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[92],"tags":[],"yoast_head":"\nRecetas con V\u00edsceras - 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