{"id":137,"date":"2010-04-19T21:16:21","date_gmt":"2010-04-20T02:16:21","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/jlucin\/?p=137"},"modified":"2010-04-19T21:16:21","modified_gmt":"2010-04-20T02:16:21","slug":"copa-mexicana-receta","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/jlucin\/2010\/04\/19\/copa-mexicana-receta\/","title":{"rendered":"Copa Mexicana - receta"},"content":{"rendered":"<p><a href=\"http:\/\/blog.espol.edu.ec\/jlucin\/files\/2010\/04\/copa-mexicana.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-138\" title=\"copa mexicana\" src=\"http:\/\/blog.espol.edu.ec\/jlucin\/files\/2010\/04\/copa-mexicana.jpg\" alt=\"\" width=\"252\" height=\"320\" srcset=\"https:\/\/blog.espol.edu.ec\/jlucin\/files\/2010\/04\/copa-mexicana.jpg 252w, https:\/\/blog.espol.edu.ec\/jlucin\/files\/2010\/04\/copa-mexicana-236x300.jpg 236w\" sizes=\"auto, (max-width: 252px) 100vw, 252px\" \/><\/a><br \/>\n<strong>Ingredientes:<\/strong><\/p>\n<p>3 tazas de frijoles refritos<br \/>\n1 taza de guacamole<br \/>\n1\/2 taza de queso rayado<br \/>\n3\/4 taza de crema agria o crema de mesa<br \/>\n1\/2 taza de carne molida<\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p style=\"text-align: left\">En una copa o molde distribuye uniformemente el frijol refrito (preferiblemente caliente).<br \/>\nC\u00fabrelo con la capa de queso rayado, si el frijol estuviese fr\u00edo, cali\u00e9ntalo por unos segundos en el microondas para que el queso se derrita.<br \/>\nD\u00e9jalo enfriar por 10 minutos y luego c\u00fabrelo con una capa fina de crema de leche, encima de esta incorpora el guacamole previamente preparado.<br \/>\nPara decorar coloca el tomate finamente picado y sazonado.<\/p>\n<p style=\"text-align: left\">Disfrutenlo =D.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 3 tazas de frijoles refritos 1 taza de guacamole 1\/2 taza de queso rayado 3\/4 taza de crema agria o crema de mesa 1\/2 taza de carne molida Preparaci\u00f3n: En una copa o molde distribuye uniformemente el frijol refrito (preferiblemente caliente). C\u00fabrelo con la capa de queso rayado, si el frijol estuviese fr\u00edo, cali\u00e9ntalo [&hellip;]<\/p>\n","protected":false},"author":3446,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11486,6420],"tags":[17305,17303,17302,17304],"class_list":["post-137","post","type-post","status-publish","format-standard","hentry","category-recetas","category-todas","tag-comida-mexicana","tag-receta-copa-mejicana","tag-receta-copa-mexicana","tag-recetas-copas"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/users\/3446"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":3,"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/posts\/137\/revisions"}],"predecessor-version":[{"id":141,"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/posts\/137\/revisions\/141"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/media?parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/categories?post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jlucin\/wp-json\/wp\/v2\/tags?post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}