{"id":11861,"date":"2026-02-17T22:57:21","date_gmt":"2026-02-18T04:57:21","guid":{"rendered":"https:\/\/realidadturistica.com\/realtur\/?p=11861"},"modified":"2026-02-17T22:57:24","modified_gmt":"2026-02-18T04:57:24","slug":"bomba-de-tasajo","status":"publish","type":"post","link":"https:\/\/realidadturistica.com\/realtur\/bomba-de-tasajo\/","title":{"rendered":"Bomba de Tasajo"},"content":{"rendered":"\n<p class=\"wp-block-yoast-seo-estimated-reading-time yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><svg aria-hidden=\"true\" focusable=\"false\" data-icon=\"clock\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" style=\"display:inline-block;vertical-align:-0.1em\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\"><path stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M12 8v4l3 3m6-3a9 9 0 11-18 0 9 9 0 0118 0z\"><\/path><\/svg><\/span><span class=\"yoast-reading-time__spacer\" style=\"display:inline-block;width:1em\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Estimated reading time: <\/span><span class=\"yoast-reading-time__reading-time\">2<\/span><span class=\"yoast-reading-time__time-unit\"> minutos<\/span><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chef Luis Ram\u00f3n Batlle Hern\u00e1ndez (Cuba).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Restaurante La Ruta de Hemingway.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tasajo 200g ya cocido y deshilachado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salsa Criolla (salsa de tomate especiada 100 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aj\u00ed cachucha 60g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cebolla 60g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aj\u00f3 30 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Queso parmes 60 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jam\u00f3n serrano 50 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sal\ud83e\uddc2 pimienta al gusto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevo 1 unidad<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Harina de trigo 200 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pan molido 200 g<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aceite para freir.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"501\" height=\"501\" data-id=\"11863\" src=\"https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo.jpg\" alt=\"\" class=\"wp-image-11863\" srcset=\"https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo.jpg 501w, https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo-300x300.jpg 300w, https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo-150x150.jpg 150w\" sizes=\"(max-width: 501px) 100vw, 501px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"11864\" src=\"https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo2-768x1024.jpg\" alt=\"\" class=\"wp-image-11864\" srcset=\"https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo2-768x1024.jpg 768w, https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo2-225x300.jpg 225w, https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo2-585x780.jpg 585w, https:\/\/realidadturistica.com\/realtur\/wp-content\/uploads\/2026\/02\/Sin-titulo2.jpg 810w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Elaboraci\u00f3n:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Colocar un chorrito de aceite en una sart\u00e9n, una vez caliente colocar el ajo y sofre\u00edr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mezcla el Tasajo deshilachado junto a la salsa Criolla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocinar hasta que la salsa est\u00e9 bien reducida.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Reserva y deja enfriar la carne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En un plato coloca la carne y div\u00eddela en 2 partes en una tapa coloca el queso parmesano y cubre con el jam\u00f3n serrano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tapa con la otra mitad del tasajo comprimir las dos tapas y formar una bomba en forma de bola.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">P\u00e1sala por harina de trigo seguido por huevos batidos, y al final por pan molido.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fre\u00edr en abundante aceite caliente.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Y presentar acompa\u00f1ada de pl\u00e1tano Macho Maduros Fritos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Receta del Chef Luis Ram\u00f3n Batlle Hern\u00e1ndez (Cuba).<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Restaurante La Ruta de Hemingway, Cojimar, La Habana.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Luis Ram\u00f3n Batlle Hern\u00e1ndez (Cuba). Restaurante La Ruta de Hemingway. Ingredientes. Tasajo 200g ya cocido y deshilachado. Salsa Criolla (salsa de tomate especiada 100&hellip;<\/p>\n","protected":false},"author":2,"featured_media":11862,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-11861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bomba de Tasajo - Realidad Tur\u00edstica<\/title>\n<meta name=\"description\" content=\"Estimated reading time: 2 minutos Chef Luis Ram\u00f3n Batlle Hern\u00e1ndez (Cuba). Restaurante La Ruta de Hemingway. Ingredientes. Tasajo 200g ya cocido y\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/realidadturistica.com\/realtur\/bomba-de-tasajo\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bomba de Tasajo - Realidad Tur\u00edstica\" \/>\n<meta property=\"og:description\" content=\"Estimated reading time: 2 minutos Chef Luis Ram\u00f3n Batlle Hern\u00e1ndez (Cuba). Restaurante La Ruta de Hemingway. Ingredientes. 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