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INGREDIENTES:<\/strong><\/p>\n 4 pechugas sin piel y sin hueso partidas por la mitad<\/span> [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00bb4.19.5″ _module_preset=\u00bb1d462c3c-6d02-4091-98ae-bea31f0948b9″ custom_padding=\u00bb50px||50px||false|false\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4″ _builder_version=\u00bb4.19.5″ _module_preset=\u00bbdefault\u00bb custom_css_main_element=\u00bbmargin: auto;\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text _builder_version=\u00bb4.19.5″ _module_preset=\u00bbbe2fa4ff-7c5f-498f-a644-7e5c14961dfa\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n ELABORACI\u00d3N:<\/strong><\/p>\n Sazona las pechugas con sal y pimienta, ponlas en una olla grande con el ajo y la cebolla y\u00a0c\u00fabrelas\u00a0con agua (solo hasta que queden cubiertas). <\/span><\/p>\n Agrega la salsa barbecue, el vinagre y unas cuantas gotas de salsa picante y pon todo a hervir. <\/span><\/p>\n Reduce la flama hasta que las pechugas se cosan alrededor de 15 minutos. <\/span><\/p>\n Retira las pechugas con unos tenedores y ponla en un plato separado.<\/span><\/p>\n Pon a hervir la salsa que qued\u00f3 al hacer las pechugas hasta que el l\u00edquido se reduzca a la mitad. Sazona con sal y pimienta al gusto. <\/span><\/p>\n Deja pasar 15 minutos para que la salsa quede a la mitad y agrega las pechugas, las puedes ir desmenuzando poco a poco dentro de la olla. <\/span><\/p>\n Corta los panes a la mitad y agrega las piezas de pechuga y encima pon el queso rayado.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" INGREDIENTES: 4 pechugas sin piel y sin hueso partidas por la mitad1 cebolla finamente picada4 dientes de ajos finamente picados1-1\/3 taza de salsa barbecue1\/2 taza de vinagre de manzana1-1\/2 tazas de queso Monterrey Jack rayadoSal y pimienta6 piezas de pan de Hamburguesa PAN BARCOSSalsa picanteELABORACI\u00d3N: Sazona las pechugas con sal y pimienta, ponlas en una […]<\/p>\n","protected":false},"author":2,"featured_media":2383,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","footnotes":""},"categories":[60],"tags":[],"class_list":["post-2382","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"_links":{"self":[{"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/posts\/2382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/comments?post=2382"}],"version-history":[{"count":0,"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/posts\/2382\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/media\/2383"}],"wp:attachment":[{"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/media?parent=2382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/categories?post=2382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/panbarcos.es\/en\/wp-json\/wp\/v2\/tags?post=2382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 cebolla finamente picada<\/span>
4 dientes de ajos finamente picados<\/span>
1-1\/3 taza de salsa barbecue<\/span>
1\/2 taza de vinagre de manzana<\/span>
1-1\/2 tazas de queso Monterrey Jack rayado<\/span>
Sal y pimienta<\/span>
6 piezas de pan de Hamburguesa PAN BARCOS<\/strong><\/span>
Salsa picante<\/span><\/p>\n