{"id":547,"date":"2012-11-29T12:56:37","date_gmt":"2012-11-29T15:56:37","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=547"},"modified":"2022-01-14T11:37:57","modified_gmt":"2022-01-14T16:37:57","slug":"barros-luco-hecho-en-casa","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/","title":{"rendered":"Barros Luco hecho en casa"},"content":{"rendered":"<p>Vivimos fuera de Chile, en un pa\u00eds con una muy interesante oferta sanduchera (sic). Lo que hemos de hacer en casa por ausencia de oferta local es el <a title=\"Barros Luco\" href=\"http:\/\/loquecomemos.com\/barros-luco-churrasco-con-queso-derretido\/\">Barros Luco<\/a>. Hemos pulido el m\u00e9todo y vamos aqu\u00ed.<!--more--><strong>Actualizaci\u00f3n: El m\u00e9todo sigue siendo pulido. Lo puedes ver aqu\u00ed.<\/strong><\/p>\n<p>[wp_ad_camp_1]<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"7474\" data-permalink=\"https:\/\/le-fort.org\/cocina\/barros-luco-hecho-en-casa\/2012-11-26_12-06-57_741-700x300\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/2012-11-26_12-06-57_741-700x300.jpg?fit=700%2C300&amp;ssl=1\" data-orig-size=\"700,300\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"2012-11-26_12-06-57_741-700&amp;#215;300\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/2012-11-26_12-06-57_741-700x300.jpg?fit=700%2C300&amp;ssl=1\" class=\"aligncenter size-full wp-image-7474\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2012\/11\/2012-11-26_12-06-57_741-700x300.jpg?resize=700%2C300&#038;ssl=1\" alt=\"Barros Luco\" width=\"700\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/2012-11-26_12-06-57_741-700x300.jpg?resize=700%2C300&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/2012-11-26_12-06-57_741-700x300.jpg?resize=600%2C257&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><\/p>\n<p><strong>El pan<\/strong>: Nos hemos especializado en pan de molde, con el siguiente proceso: fre\u00edr el pan por ambos lados en un poco de mantequilla, para que se dore y para que se impermeabilice un poco.<\/p>\n<p><strong>El queso<\/strong>: Ya que no hay queso de Huentelauqu\u00e9n, encontramos un excelente cheddar local. Esta b\u00fasqueda es eterna, con la esperanza imperecedera de un queso a\u00fan mejor.<\/p>\n<p><strong>La carne<\/strong>: No nos complicamos y usamos filete (lomo fino, como le dicen aqu\u00ed) y la fre\u00edmos en muy poco aceite, simulando una plancha de sangucher\u00eda.<\/p>\n<p>Los resultados son excelentes \u2013siempre perfectibles\u2013 y estamos consumiendo el Barros Luco casero con <a title=\"Receta de salsa Sriracha casera\" href=\"https:\/\/le-fort.org\/receta-salsa-sriracha-hecha-en-casa\/\" target=\"_blank\" rel=\"noopener\">salsa Sriracha casera<\/a>. Maravillosa combinaci\u00f3n.<\/p>\n<p><a href=\"https:\/\/le-fort.org\/jamon\/barros-jarpa-casero-sin-nada-que-envidiarle-a-uno-de-fuente-de-soda\/\">Tambi\u00e9n hemos tenido \u00e9xito emulando el Barros Jarpa.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Como hacer un barros luco en casa. Carne, queso caliente y pan de molde. Excelente.<\/p>\n","protected":false},"author":6,"featured_media":9524,"comment_status":"closed","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":[622,379],"tags":[235,376,390,644],"class_list":["post-547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","category-vacuno","tag-barros-luco","tag-churrasco","tag-pan-de-molde","tag-quesos","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2012\/11\/barros-luco-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-8P","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":547,"position":0},"title":"Barros Jarpa: Jam\u00f3n con queso derretido","author":"Maestro Sanguchero","date":"23 de Diciembre, 2009","format":false,"excerpt":"El Barros Jarpa es un sandwich de queso caliente y jam\u00f3n, que debe su nombre a un pol\u00edtico chileno.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7140,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","url_meta":{"origin":547,"position":1},"title":"Barros Luco: Churrasco con queso derretido","author":"Maestro Sanguchero","date":"19 de Diciembre, 2009","format":false,"excerpt":"El Barros Luco es el simple s\u00e1ndwich de churrasco con queso derretido, as\u00ed llamado por un pol\u00edtico chileno muy asiduo al s\u00e1ndwich.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":82,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-pimiento-experimento-poco-afortunado\/","url_meta":{"origin":547,"position":2},"title":"Barros Luco Pimiento: experimento poco afortunado","author":"Maestro Sanguchero","date":"22 de Marzo, 2010","format":false,"excerpt":"El maestro del Baquedano tiene excelente mano. El problema fue de dise\u00f1o. Barros Luco Pimiento en molde no es una buena idea, ya que el pan se reblandece. La pr\u00f3xima vez que quiera monear las experiencias de Max, ser\u00e1 en pan de frica. Y con tocino.","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"Barros Luco Piment\u00f3n","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2010\/03\/barros-luco-pimenton.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":1679,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-casera-en-pan-de-molde\/","url_meta":{"origin":547,"position":3},"title":"Mechada Luco Casera: En Pan de Molde","author":"Maestro Sanguchero","date":"28 de Marzo, 2015","format":false,"excerpt":"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. La carne fue mechada con ajo y zanahoria y cocida en olla a presi\u00f3n\u2026","rel":"","context":"En &quot;Mechada&quot;","block_context":{"text":"Mechada","link":"https:\/\/le-fort.org\/cocina\/categoria\/mechada\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7532,"url":"https:\/\/le-fort.org\/cocina\/double-western-bacon-barros-luco-plagio-fusion\/","url_meta":{"origin":547,"position":4},"title":"Double Western Bacon Barros Luco \u2014 Plagio Fusi\u00f3n","author":"Le-Fort.org","date":"4 de Febrero, 2016","format":false,"excerpt":"No hay admiraci\u00f3n m\u00e1s sincera que la clonaci\u00f3n, que en este caso fue la adaptaci\u00f3n de un cheeseburger a Barros Luco: churrasco, queso, tocino, aros de cebolla y salsa BBQ","rel":"","context":"En &quot;Sandwich&quot;","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/02\/dwb-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":325,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-de-la-fuente-suiza\/","url_meta":{"origin":547,"position":5},"title":"Barros Luco de la Fuente Suiza","author":"Maestro Sanguchero","date":"10 de Diciembre, 2011","format":false,"excerpt":"Hay quien profetiza una decadencia en la calidad de la Fuente Suiza, y es cierto que no est\u00e1 tan regular como antes. Ayer, sin embargo, fue una ocasi\u00f3n memorable. Todo estuvo excelente, como antes, o como siempre deber\u00eda ser. Algunas de las variables que contribuyen a la magnificencia son: Carne:\u2026","rel":"","context":"En &quot;Chile&quot;","block_context":{"text":"Chile","link":"https:\/\/le-fort.org\/cocina\/categoria\/chile\/"},"img":{"alt_text":"Barros Luco de la Fuente Suiza","src":"https:\/\/i0.wp.com\/lh3.googleusercontent.com\/-Q123Wl8lF_8\/TuN2dZAOgeI\/AAAAAAAAS_c\/G86rR66vUtA\/s720\/IMG01091-20111209-2231.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/547","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=547"}],"version-history":[{"count":3,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/547\/revisions"}],"predecessor-version":[{"id":16355,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/547\/revisions\/16355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/9524"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}