Tacos de alubia pinta con cebolla encurtida y guacamole<\/h2>\n
\t![](\"https:\/\/usapulseseu.org\/wp-content\/uploads\/2021\/06\/Tacos-de-alubia-pinta-con-cebolla-encurtida-y-guacamole-1024x768-1-150x150.jpg\"\/)
\t<\/p>\n
\n
\n\t\t\t<\/div>\n
\nTortillas<\/h4>\n
Tortillas<\/h4>\n\n- 25 g harina de ma\u00edz<\/li>\n
- 25 g harina de garbanzo<\/li>\n
- 60 g agua tibia<\/li>\n
- 1 g sal<\/li>\n<\/ul>\n
El sofrito<\/h4>\n\n- 20 g cebolla en dados 1cm<\/li>\n
- 10 g tomate<\/li>\n
- \u00bc ajo<\/li>\n
- 3 g vino tinto<\/li>\n
- 1 g salsa de soja<\/li>\n
- 0,50 g sal<\/li>\n
- 0,30 g pimienta<\/li>\n
- 1 g romero seco<\/li>\n
- 3 g aceite de oliva<\/li>\n<\/ul>\n
El ragout de alubias pintas<\/h4>\n\n- 100 g alubias pintas cocidas<\/li>\n
- 50 g caldo vegetal<\/li>\n
- 10 g sofrito<\/li>\n<\/ul>\n
La picada de cilantro<\/h4>\n\n- 15 g almendra marcona tostada<\/li>\n
- 2 g cilantro<\/li>\n
- 20 g aceite de oliva<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n<\/ul>\n
La cebolla encurtida<\/h4>\n\n- 20 g cebolla fresca<\/li>\n
- 50 g zumo de remolacha<\/li>\n
- 5 g vinagre de arroz<\/li>\n
- 1 g sal<\/li>\n<\/ul>\n
El guacamole<\/h4>\n\n- 25 g aguacate<\/li>\n
- 10 g manzana verde<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n
- cilantro<\/li>\n
- aceite de oliva<\/li>\n
- chili verde<\/li>\n<\/ul>\n
Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
Tacos de alubia pinta con cebolla encurtida y guacamole - USA Pulses EU<\/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:\/\/usapulseseu.org\/es\/tacos-de-alubia-pinta-con-cebolla-encurtida-y-guacamole\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tacos de alubia pinta con cebolla encurtida y guacamole - USA Pulses EU\" \/>\n<meta property=\"og:description\" content=\"Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]\" \/>\n<meta property=\"og:site_name\" content=\"USA Pulses EU\" \/>\n<meta property=\"article:publisher\" 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El sofrito<\/h4>\n\n- 20 g cebolla en dados 1cm<\/li>\n
- 10 g tomate<\/li>\n
- \u00bc ajo<\/li>\n
- 3 g vino tinto<\/li>\n
- 1 g salsa de soja<\/li>\n
- 0,50 g sal<\/li>\n
- 0,30 g pimienta<\/li>\n
- 1 g romero seco<\/li>\n
- 3 g aceite de oliva<\/li>\n<\/ul>\n
El ragout de alubias pintas<\/h4>\n\n- 100 g alubias pintas cocidas<\/li>\n
- 50 g caldo vegetal<\/li>\n
- 10 g sofrito<\/li>\n<\/ul>\n
La picada de cilantro<\/h4>\n\n- 15 g almendra marcona tostada<\/li>\n
- 2 g cilantro<\/li>\n
- 20 g aceite de oliva<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n<\/ul>\n
La cebolla encurtida<\/h4>\n\n- 20 g cebolla fresca<\/li>\n
- 50 g zumo de remolacha<\/li>\n
- 5 g vinagre de arroz<\/li>\n
- 1 g sal<\/li>\n<\/ul>\n
El guacamole<\/h4>\n\n- 25 g aguacate<\/li>\n
- 10 g manzana verde<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n
- cilantro<\/li>\n
- aceite de oliva<\/li>\n
- chili verde<\/li>\n<\/ul>\n
Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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El ragout de alubias pintas<\/h4>\n\n- 100 g alubias pintas cocidas<\/li>\n
- 50 g caldo vegetal<\/li>\n
- 10 g sofrito<\/li>\n<\/ul>\n
La picada de cilantro<\/h4>\n\n- 15 g almendra marcona tostada<\/li>\n
- 2 g cilantro<\/li>\n
- 20 g aceite de oliva<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n<\/ul>\n
La cebolla encurtida<\/h4>\n\n- 20 g cebolla fresca<\/li>\n
- 50 g zumo de remolacha<\/li>\n
- 5 g vinagre de arroz<\/li>\n
- 1 g sal<\/li>\n<\/ul>\n
El guacamole<\/h4>\n\n- 25 g aguacate<\/li>\n
- 10 g manzana verde<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n
- cilantro<\/li>\n
- aceite de oliva<\/li>\n
- chili verde<\/li>\n<\/ul>\n
Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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La picada de cilantro<\/h4>\n\n- 15 g almendra marcona tostada<\/li>\n
- 2 g cilantro<\/li>\n
- 20 g aceite de oliva<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n<\/ul>\n
La cebolla encurtida<\/h4>\n\n- 20 g cebolla fresca<\/li>\n
- 50 g zumo de remolacha<\/li>\n
- 5 g vinagre de arroz<\/li>\n
- 1 g sal<\/li>\n<\/ul>\n
El guacamole<\/h4>\n\n- 25 g aguacate<\/li>\n
- 10 g manzana verde<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n
- cilantro<\/li>\n
- aceite de oliva<\/li>\n
- chili verde<\/li>\n<\/ul>\n
Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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La cebolla encurtida<\/h4>\n\n- 20 g cebolla fresca<\/li>\n
- 50 g zumo de remolacha<\/li>\n
- 5 g vinagre de arroz<\/li>\n
- 1 g sal<\/li>\n<\/ul>\n
El guacamole<\/h4>\n\n- 25 g aguacate<\/li>\n
- 10 g manzana verde<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n
- cilantro<\/li>\n
- aceite de oliva<\/li>\n
- chili verde<\/li>\n<\/ul>\n
Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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El guacamole<\/h4>\n\n- 25 g aguacate<\/li>\n
- 10 g manzana verde<\/li>\n
- sal<\/li>\n
- pimienta<\/li>\n
- cilantro<\/li>\n
- aceite de oliva<\/li>\n
- chili verde<\/li>\n<\/ul>\n
Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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Emplatado<\/h4>\n\n- ma\u00edz liofilizado<\/li>\n
- ghoa cress<\/li>\n<\/ul><\/div>\n\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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\nTortillas<\/h4>\n
Tortillas<\/h4>\n\n- Mezclar los ingredientes secos. A\u00f1adir el agua y mezclar hasta obtener una masa lisa. Formar bolas de 25 g y alisar a rodillo entre papel de horno. Al pase, pasar por la plancha con unas gotas de aceite de oliva por ambos lados.<\/li>\n<\/ol>\n
Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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Sofrito<\/h4>\n\n- Trabajar la cebolla hasta que est\u00e9 oscura. A\u00f1adir el ajo y el tomate triturado. Reducir 10 minutos y a\u00f1adir el resto de ingredientes. Cocinar 60 minutos a fuego lento hasta obtener una textura tipo mermelada. (a\u00f1adir aceite de oliva cuando sea necesario).<\/li>\n<\/ol>\n
El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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El ragout de alubias pintas<\/h4>\n\n- Levantar el caldo vegetal y a\u00f1adir las alubias con el sofrito. Cocinar a fuego lento 5 minutos. A\u00f1adir y ligar con la picada. Cocinar 2 minutos m\u00e1s.<\/li>\n<\/ol>\n
La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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La picada de cilantro<\/h4>\n\n- Triturar todo junto hasta obtener la textura irregular.<\/li>\n<\/ol>\n
La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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La cebolla encurtida<\/h4>\n\n- Impregnar 3 veces la cebolla en el jugo de la remolacha con vinagre y sal<\/li>\n<\/ol>\n
El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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El guacamole<\/h4>\n\n- Triturar todos los ingredientes hasta obtener un pur\u00e9 fino. Reservar filmado a piel.<\/li>\n<\/ol>\n
Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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Emplatado<\/h4>\n\n- Colocar el soporte de tortilla reci\u00e9n pasada a la plancha. A\u00f1adir el ragout, el guacamole y la cebolla. Terminar con ma\u00edz liofilizado y ghoa cress.<\/li>\n<\/ol><\/div>\n\n\t\t\t<\/div>\n\nPlato principal<\/div>\nCreativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n
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Plato principal<\/div>\n
Creativa, Institucional, Restaurantes, Sin gluten, Sin l\u00e1cteos, Vegana<\/div>\n<\/p><\/div>\n<\/div>\nTacos de alubia pinta con cebolla encurtida y guacamole - USA Pulses EU<\/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:\/\/usapulseseu.org\/es\/tacos-de-alubia-pinta-con-cebolla-encurtida-y-guacamole\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tacos de alubia pinta con cebolla encurtida y guacamole - USA Pulses EU\" \/>\n<meta property=\"og:description\" content=\"Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]\" \/>\n<meta property=\"og:site_name\" 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Tacos de alubia pinta con cebolla encurtida y guacamole Tortillas 25 g harina de ma\u00edz 25 g harina de garbanzo 60 g agua tibia 1 g sal El sofrito 20 g cebolla en dados 1cm 10 g tomate \u00bc ajo 3 g vino tinto 1 g salsa de soja 0,50 g sal 0,30 g pimienta […]<\/p>\n","protected":false},"author":2,"featured_media":33409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[75],"tags":[136,142,122,120],"dipi_cpt_category":[],"class_list":["post-33408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-institucional","tag-restaurantes","tag-sin-gluten","tag-sin-lacteos"],"acf":[],"yoast_head":"\n