{"id":1679,"date":"2015-03-28T16:11:49","date_gmt":"2015-03-28T19:11:49","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=1679"},"modified":"2021-12-22T09:32:39","modified_gmt":"2021-12-22T14:32:39","slug":"mechada-luco-casera-en-pan-de-molde","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/mechada-luco-casera-en-pan-de-molde\/","title":{"rendered":"Mechada Luco Casera: En Pan de Molde"},"content":{"rendered":"<p>Hay ocasiones en que los astros se alinean.<\/p>\n<figure id=\"attachment_1686\" aria-describedby=\"caption-attachment-1686\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1686 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/mechada-luco-cenital1.jpg?resize=960%2C600&#038;ssl=1\" alt=\"S\u00e1nguche de Mechada Luco en pan de molde listo para ser comido\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1686\" class=\"wp-caption-text\">S\u00e1nguche de Mechada Luco en pan de molde listo para ser comido<\/figcaption><\/figure>\n<p>Nuestros amigos Ricardo y Yadira de La Ideota Guest House vinieron a visitarnos con una hermosa pieza de carne llamada Sal\u00f3n, que es ideal para preparar carne mechada.<!--more--> La carne fue mechada con ajo y zanahoria y cocida en olla a presi\u00f3n por 45 minutos con cebolla, apio, generosas cantidades de comino y otras especias. El primer resultado fue este.<\/p>\n<figure id=\"attachment_1680\" aria-describedby=\"caption-attachment-1680\" style=\"width: 600px\" class=\"wp-caption alignnone\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1680 size-medium\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/mechada-gloria-majestad.jpg?resize=600%2C376&#038;ssl=1\" alt=\"mechada-gloria-majestad\" width=\"600\" height=\"376\" \/><figcaption id=\"caption-attachment-1680\" class=\"wp-caption-text\">Carne mechada, cortada en l\u00e1minas<\/figcaption><\/figure>\n<figure id=\"attachment_1681\" aria-describedby=\"caption-attachment-1681\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1681 size-medium\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/mechada-300x188.jpg?resize=600%2C376&#038;ssl=1\" alt=\"mechada\" width=\"600\" height=\"376\" \/><figcaption id=\"caption-attachment-1681\" class=\"wp-caption-text\">Acercamiento de la carne mechada. Qued\u00f3 maravillosa.<\/figcaption><\/figure>\n<hr style=\"clear: both;\" \/>\n<p>Aprovechando la coyuntura y el hecho feliz de que hab\u00eda buen queso y pan de molde, preparamos una Mechada Luco para que nuestros amigos conocieran algo de sangucholog\u00eda chilena.<\/p>\n<p>Tostamos el pan en el horno el\u00e9ctrico, poni\u00e9ndole queso Chonta los \u00faltimos minutos, luego le pusimos unas tajadas de carne mechada que hab\u00eda sido puesta en una reducci\u00f3n del l\u00edquido de cocci\u00f3n para que no quedara tan seca y finalmente tapamos con la segunda rebanada.<\/p>\n<p>Qued\u00f3 muy bueno.<\/p>\n<figure id=\"attachment_1682\" aria-describedby=\"caption-attachment-1682\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1682 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/mechada-luco.jpg?resize=960%2C600&#038;ssl=1\" alt=\"La Mechada Luco en cuesti\u00f3n\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1682\" class=\"wp-caption-text\">La Mechada Luco en cuesti\u00f3n<\/figcaption><\/figure>\n<p>El grosor de las tajadas qued\u00f3 perfecto, el queso es muy bueno (quiz\u00e1 calentar un poco m\u00e1s para que quede m\u00e1s derretido) y el pan de molde &#8220;gigante&#8221; es un buen tama\u00f1o.<\/p>\n<figure id=\"attachment_1688\" aria-describedby=\"caption-attachment-1688\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1688\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/en-cuarto.jpg?resize=960%2C600&#038;ssl=1\" alt=\"(com) partimos el s\u00e1nguche en cuatro\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1688\" class=\"wp-caption-text\">(com) partimos el s\u00e1nguche en cuatro<\/figcaption><\/figure>\n<p>Al parecer se viene una temporada de carne mechada en casa.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1683\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/03\/mechada-luco-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"mechada-luco-hd\" width=\"1200\" height=\"400\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hay ocasiones en que los astros se alinean. Nuestros amigos Ricardo y Yadira de La Ideota Guest House vinieron a visitarnos con una hermosa pieza de carne llamada Sal\u00f3n, que es ideal para preparar carne mechada.<\/p>\n","protected":false},"author":6,"featured_media":10667,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[416,622],"tags":[417,615,390,644],"class_list":["post-1679","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mechada","category-sandwich","tag-mechada","tag-mechada-luco","tag-pan-de-molde","tag-quesos","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-r5","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":582,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-casera\/","url_meta":{"origin":1679,"position":0},"title":"Mechada Luco Casera","author":"Maestro Sanguchero","date":"1 de Enero, 2013","format":false,"excerpt":"Mechada Luco Casera, con carne mechada en casa, pan hecho en casa, queso y mantequilla.","rel":"","context":"En &quot;Hecho en casa&quot;","block_context":{"text":"Hecho en casa","link":"https:\/\/le-fort.org\/cocina\/categoria\/hecho-en-casa\/"},"img":{"alt_text":"Ingredientes","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/2013-01-01_10-17-51_15.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/2013-01-01_10-17-51_15.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/2013-01-01_10-17-51_15.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":281,"url":"https:\/\/le-fort.org\/cocina\/mechada-italiana-mechada-palta-tomate-mayo\/","url_meta":{"origin":1679,"position":1},"title":"Mechada Italiana: Mechada palta tomate mayo","author":"Maestro Sanguchero","date":"7 de Enero, 2010","format":false,"excerpt":"La foto no ayuda demasiado, pero la mechada italiana es una excelente cosa. La carne mechada es carne a la que se le han insertado verduras, tales como zanahoria y ajo y quiz\u00e1 tocino. y cocida en caldo o salsa de tomates. Los s\u00e1ndwiches de mechada van desde aquellos que\u2026","rel":"","context":"En &quot;Mechada&quot;","block_context":{"text":"Mechada","link":"https:\/\/le-fort.org\/cocina\/categoria\/mechada\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1441,"url":"https:\/\/le-fort.org\/cocina\/la-mechada-nacional\/","url_meta":{"origin":1679,"position":2},"title":"La Mechada Nacional","author":"Maestro Sanguchero","date":"7 de Noviembre, 2014","format":false,"excerpt":"S\u00e1nguches de mechada en pan italiano o marraqueta de La Mechada Nacional. Rese\u00f1a de Gonzalo Duarte.","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/11\/mechada-nacional.jpg?fit=700%2C500&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/11\/mechada-nacional.jpg?fit=700%2C500&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/11\/mechada-nacional.jpg?fit=700%2C500&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2014\/11\/mechada-nacional.jpg?fit=700%2C500&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":344,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-pimenton-la-busqueda-continua\/","url_meta":{"origin":1679,"position":3},"title":"Mechada Luco Piment\u00f3n. La b\u00fasqueda contin\u00faa","author":"Maestro Sanguchero","date":"10 de Enero, 2012","format":false,"excerpt":"Coment\u00e1bamos de la mala idea que fue el Barros Luco Piment\u00f3n. En su ejecuci\u00f3n, no en principio. Otra vuelta de tuerca fue much\u00edsimo mejor. Mechada Luco Piment\u00f3n en marraqueta, en un Domin\u00f3. De esas entradas como por casualidad hambrienta en un Domin\u00f3 previamente desconocido (11 de septiembre casi con Guardia\u2026","rel":"","context":"En &quot;Mechada&quot;","block_context":{"text":"Mechada","link":"https:\/\/le-fort.org\/cocina\/categoria\/mechada\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":331,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-del-imperio\/","url_meta":{"origin":1679,"position":4},"title":"Mechada Luco del Imperio","author":"Maestro Sanguchero","date":"13 de Diciembre, 2011","format":false,"excerpt":"Gracias al post de sanguches conoc\u00ed la existencia del Imperio. Mi padre trabaja cerca, por lo que se lo mencion\u00e9, y s\u00ed: lo conoc\u00eda. Es un lugar de prestigio entre quienes trabajan en la zona. Hoy me invit\u00f3 a almorzar all\u00e1, como parte de mi educaci\u00f3n. Caminamos hasta el lugar,\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":455,"url":"https:\/\/le-fort.org\/cocina\/mechada-rodeo-del-domino-seca-pero-buena\/","url_meta":{"origin":1679,"position":5},"title":"Mechada Rodeo del Domin\u00f3. Seca pero buena","author":"Maestro Sanguchero","date":"2 de Abril, 2012","format":false,"excerpt":"Pasamos con mi amada al Domin\u00f3 (Hu\u00e9rfanos con Teatinos). Grande, un poco desordenado, y la gente que nos atendi\u00f3, un siete. Pedimos, entre otras cosas para reponernos, una Mechada Rodeo. Power, como todo Rodeo. Mechada, queso caliente, tocino, salsa BBQ. Quedo un poquit\u00edn seca. Con el hambre que ten\u00edamos, lo\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/mechada-rodeo-domino.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/mechada-rodeo-domino.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/mechada-rodeo-domino.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/04\/mechada-rodeo-domino.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=1679"}],"version-history":[{"count":1,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1679\/revisions"}],"predecessor-version":[{"id":16204,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1679\/revisions\/16204"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/10667"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=1679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=1679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=1679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}