{"id":43,"date":"2006-01-01T15:27:43","date_gmt":"2006-01-01T22:27:43","guid":{"rendered":"http:\/\/www.revista.serindigena.org\/noticias\/?p=43"},"modified":"2006-01-01T15:27:43","modified_gmt":"2006-01-01T22:27:43","slug":"tortilla-al-rescoldo","status":"publish","type":"post","link":"http:\/\/www.revista.serindigena.org\/?p=43","title":{"rendered":"Tortilla al rescoldo"},"content":{"rendered":"<p><a href=\"http:\/\/www.revista.serindigena.org\/noticias\/?pp_album=1&#038;pp_image=00000040_constrain_160x200.jpg\" title=\"00000040 constrain 160x200\" target=\"_top\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.revista.serindigena.org\/noticias\/wp-content\/photos\/00000040_constrain_160x200.jpg\" width=\"160\" height=\"160\" alt=\"00000040 constrain 160x200\" class=\"alignleft\" \/><\/a>Cocina Mapuche <\/p>\n<p>Ingredientes: Harina, levadura de masa, sal, agua, bicarbonato (si se desea r\u00e1pido). <\/p>\n<p>Preparaci\u00f3n: Se junta la harina, la levadura, la sal y el agua. Se amasa en una batea de madera o en \u201ctrae queple\u201d. Se le da forma redonda y se deja liudar. Luego, se entierra en el rescoldo (cenizas) del fog\u00f3n (es deseable que \u00e9ste tenga fuego permanentemente). En algunas zonas se agrega una preparaci\u00f3n de arena limpia a las cenizas para mejorar la cocci\u00f3n. <\/p>\n<p>(Del Libro \u00abCocina Mapuche\u00bb. Amanda Ibacache). <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cocina Mapuche Ingredientes: Harina, levadura de masa, sal, agua, bicarbonato (si se desea r\u00e1pido). Preparaci\u00f3n: Se junta la harina, la levadura, la sal y el agua. Se amasa en una batea de madera o en \u201ctrae queple\u201d. Se le da forma redonda y se deja liudar. Luego, se entierra en el rescoldo (cenizas) del fog\u00f3n [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-43","post","type-post","status-publish","format-standard","hentry","category-gastronomia"],"_links":{"self":[{"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=\/wp\/v2\/posts\/43","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43"}],"version-history":[{"count":0,"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=\/wp\/v2\/posts\/43\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.revista.serindigena.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}