{"id":3785,"date":"2011-01-11T17:57:06","date_gmt":"2011-01-11T17:57:06","guid":{"rendered":"https:\/\/patijinich.com\/es\/?p=3785"},"modified":"2021-05-03T18:11:16","modified_gmt":"2021-05-03T18:11:16","slug":"camaron-seco","status":"publish","type":"post","link":"https:\/\/patijinich.com\/es\/camaron-seco\/","title":{"rendered":"Camar\u00f3n Seco"},"content":{"rendered":"

Los camarones no solo se usan para el caldo de camar\u00f3n. Tambi\u00e9n se usan para hacer tortitas que luego se ba\u00f1an en una salsa de mole. Tambi\u00e9n para preparar tamales, arroz, frijoles y platillos con papa. Hay hasta salsas donde se muelen para espesarlas y sazonarlas.<\/p>\n

Vienen en diferentes tama\u00f1os, desde los camarones miniatura que miden menos de medio cm hasta los m\u00e1s grandes que miden m\u00e1s de 8 cm. Se cocinan ligeramente, luego se salan y se dejan secar al sol, as\u00ed se concentra su sabor y quedan salados.<\/p>\n

En M\u00e9xico los puedes encontrar tanto en mercados como en los supermercados. Aqu\u00ed en Estados Unidos los he encontrado en tiendas latinoamericanas y asi\u00e1ticas. Tambi\u00e9n se pueden comprar en l\u00ednea, solo hay que fijarse que tengan un color claro. No compres los que tengan color rosado o rojo o se vean demasiado gordos. Los de buena calidad deben estar planos y casi sin color, ya que es quiere decir que est\u00e1n deshidratados, que es lo que queremos.<\/p>\n

Duran meses en la alacena y se pueden considerar como un condimento. Para usarlos, se remojan en agua de 5 a 10 minutos, se enjuagan, escurren, se les quita la cabeza y las patas y luego se cocinan. Tienen un sabor caracter\u00edstico y fuerte.<\/p>\n","protected":false},"excerpt":{"rendered":"

Los camarones no solo se usan para el caldo de camar\u00f3n. Tambi\u00e9n se usan para hacer tortitas que luego se ba\u00f1an en una salsa de mole. Tambi\u00e9n para preparar tamales, arroz, frijoles y platillos con papa. Hay hasta salsas donde se muelen para espesarlas y sazonarlas.<\/p>\n","protected":false},"author":6,"featured_media":7435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,2918],"tags":[7822],"dish":[],"meal":[],"event_type":[],"recipe-ingredient":[],"region":[],"time":[],"series":[],"class_list":["post-3785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ingredientes","tag-mariscos","has-green-color"],"acf":[],"yoast_head":"\nCamar\u00f3n Seco - Pati Jinich en Espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patijinich.com\/es\/camaron-seco\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Camar\u00f3n Seco - Pati Jinich en Espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"Los camarones no solo se usan para el caldo de camar\u00f3n. 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