{"id":17,"date":"2016-06-02T10:25:34","date_gmt":"2016-06-02T15:25:34","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/jolusala\/?p=17"},"modified":"2016-06-02T10:25:34","modified_gmt":"2016-06-02T15:25:34","slug":"cuy-al-horno","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/jolusala\/2016\/06\/02\/cuy-al-horno\/","title":{"rendered":"Cuy al Horno"},"content":{"rendered":"<h2 class=\"post-title entry-title\">Cuy al horno<\/h2>\n<div id=\"post-body-9031330707399356513\" class=\"post-body entry-content\">\n<div>Cuy al horno es una preparaci\u00f3n t\u00edpica de la regi\u00f3n Cusco, donde el uso del huacatay es preponderante en la preparaci\u00f3n de las diferentes recetas de cocina. Hierba arom\u00e1tica que sirve para dar sabor y color a las comidas.<\/div>\n<div><img decoding=\"async\" id=\"BLOGGER_PHOTO_ID_5260795161293611122\" title=\"cuy al horno\" src=\"http:\/\/3.bp.blogspot.com\/_77tnODPlY8A\/SQIZU4j_4HI\/AAAAAAAADP8\/OiOuZwjBunc\/s320\/cuy+al+horno.jpg\" alt=\"recetas\" longdesc=\"http:\/\/www.7recetas.com\/2008\/10\/recetas\" border=\"0\" \/><\/div>\n<div>Ingredientes<\/div>\n<p>*Un cuy grande<br \/>\n*Dos cucharadas de ajo molido<br \/>\n*Dos cucharadas de huacatay seco<br \/>\n*Dos cucharadas de comino<br \/>\n*Sal al gusto<\/p>\n<div>Preparaci\u00f3n<\/div>\n<div>Mezclar el huacatay, ajos, comino y sal, sazonar el cuy con este preparado y rellenarlo con esta crema, dejar macerar por espacio de dos horas para que absorba los sabores, llevarlo al horno por cuarenta y cinco minutos. Una vez listo servir acompa\u00f1ado con papas doradas y salsa criolla.<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Cuy al horno Cuy al horno es una preparaci\u00f3n t\u00edpica de la regi\u00f3n Cusco, donde el uso del huacatay es preponderante en la preparaci\u00f3n de las diferentes recetas de cocina. Hierba arom\u00e1tica que sirve para dar sabor y color a las comidas. Ingredientes *Un cuy grande *Dos cucharadas de ajo molido *Dos cucharadas de huacatay [&hellip;]<\/p>\n","protected":false},"author":10352,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[818],"tags":[],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-sin-categoria"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/users\/10352"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/comments?post=17"}],"version-history":[{"count":1,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":18,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/posts\/17\/revisions\/18"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/media?parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/categories?post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/jolusala\/wp-json\/wp\/v2\/tags?post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}