{"id":23344,"date":"2025-09-16T16:33:13","date_gmt":"2025-09-16T23:33:13","guid":{"rendered":"https:\/\/soledaddurazo.com\/?p=23344"},"modified":"2025-09-22T22:03:28","modified_gmt":"2025-09-23T05:03:28","slug":"chiles-en-nogada-3","status":"publish","type":"post","link":"https:\/\/soledaddurazo.com\/blog\/2025\/09\/16\/chiles-en-nogada-3\/","title":{"rendered":"Chiles en Nogada"},"content":{"rendered":"<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Ingredientes<\/h3>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Para los chiles:<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">chiles poblanos<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tazas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de agua<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cucharadas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de piloncillo rallado o az\u00facar morena o mascabada<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Para cocinar la carne:<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de paleta<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">lomo, pierna o costilla de puerco, o una mezcla de carne como ternera y res, sin huesos y cortada en trozos<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">dientes de ajo<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de cebolla blanca<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">zanahoria pelada<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">partida en dos<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">de cucharadita<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de tomillo seco, o un<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">par de ramas frescas<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">pimientas negras enteras<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cucharadita<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de sal<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Para preparar el relleno:<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cucharadas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de aceite de oliva<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">diente de ajo picado<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">de taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de cebolla blanca picada<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">kilo<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de jitomates maduros previamente licuados<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o 2 tazas de pur\u00e9 de tomate<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">La carne tiene que estar molida<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tazas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">del caldo de la carne<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cucharadita<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de sal<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">90<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de acitr\u00f3n o de pi\u00f1a<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">caramelizada picada<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">(1 1\/4) de pl\u00e1tano macho pelado y picado<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">pera Barlett (1 1\/4 tazas)<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">picada<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">manzana picada<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">1 1\/4 tazas<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">durazno amarillo grande<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">grande y maduro pero firme, picado, 1 1\/4 tazas<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Pizca de comino<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Pizca de clavos molidos<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o 4-5 enteros, semillas machacadas y sin tallos<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">ramita de canela<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">de taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de pasas g\u00fceras<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">de taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de almendras fileteadas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ligeramente tostadas<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de pi\u00f1ones<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ligeramente tostados<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de aceitunas verdes<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Para la nogada:<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tazas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de nueces de Castilla reci\u00e9n<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">peladas. Si no hay frescas, no uses empaquetadas, sustituye por nueces pecanas<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2 1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tazas<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de crema espesa<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de leche o al gusto<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">de taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de az\u00facar glass<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o m\u00e1s al gusto<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Pizca de sal<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o al gusto<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Pizca de pimienta blanca molida<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cucharada<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de jerez seco<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">o al gusto<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-name\">Para adornar:<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de semillas de granada<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">de taza<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">de perejil picado<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">opcional<\/span><\/li>\n<\/ul>\n<h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\">Para preparar<\/h3>\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-9745-step-0-0\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Para preparar los chiles: Enjuaga y tatema o rostiza los chiles. Para tatemarlos, ponlos en una charola para hornear abajo de la hornilla, directamente en el asador, comal caliente o directamente en la hornilla. En cualquier caso, volt\u00e9alos cada 2 o 3 minutos, hasta que est\u00e9n tatemados por fuera, pero no quemados. Ponlos, todav\u00eda muy calientes, en una bolsa de pl\u00e1stico. Cierra bien la bolsa y c\u00fabrela con un trapo de cocina. Deja que suden de 10 a 20 minutos.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-1\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Saca los chiles uno por uno, y p\u00e9lalos en el fregadero. Al mismo tiempo, enjuaga los chiles con agua. Con un cuchillo, haz un corte en un lado y hacia abajo en cada chile para quitarles la membrana y las semillas. Hazlo con cuidado para no lastimar el chile. D\u00e9jales el tallo. Ponlos en un recipiente y c\u00fabrelos con agua hervida previamente con piloncillo o az\u00facar, de 2 a 24 horas. Si los vas a remojar m\u00e1s de 2 horas, refrig\u00e9ralos tapados, cuando se hayan enfriado. Escurre los chiles y \u00fasalos o refrig\u00e9ralos nuevamente. Los puedes preparar 4 o 5 d\u00edas antes hasta este punto.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-2\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Para preparar el relleno: En una olla, pon la carne, ya cortada en pedazos de 8 a 10 cm con el ajo, 1\/4 de cebolla, los clavos, la zanahoria, las hojas de laurel, el tomillo, las pimientas y 1 cucharadita de sal. Cubre con el agua y calienta a fuego medio-alto. Hierve de 20 a 25 minutos, hasta que la carne est\u00e9 cocida. Apaga el fuego y deja que la carne y el caldo se enfr\u00eden. Saca la carne con una cuchara con ranuras y p\u00edcala. Reserva. Cuela el caldo, ponlo en un recipiente y reserva.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-3\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">En un sart\u00e9n grande, calienta el aceite de oliva a fuego medio-alto. A\u00f1ade el diente de ajo y d\u00f3ralo durante un minuto, o hasta que suelte el aroma, pero no dejes que se dore demasiado o se queme. A\u00f1ade la cebolla y acitrona durante un par de minutos y se empiece a dorar. Vierte el pur\u00e9 de tomate y deja que se sazone, revolviendo frecuentemente, de 5 a 7 minutos, hasta que tome un color m\u00e1s oscuro, se espese y pierda el sabor a crudo.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-4\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Agrega la carne picada, 2 tazas del caldo de carne y 1 cucharadita de sal. Revuelve bien todo y cocina de 3 a 4 minutos. A\u00f1ade el acitr\u00f3n picado, revuelve con la carne y cocina de 4 a 5 minutos. A\u00f1ade el pl\u00e1tano macho, la pera, la manzana y el durazno picados y revuelve todo con cuidado. Cocina durante un par de minutos m\u00e1s. Espolvorea el comino y los clavos molidos, revolviendo para mezclar bien las especias con el resto de los ingredientes. Pon la ramita de canela en medio del sart\u00e9n, tapa y baja el fuego a medio. Cocina de 8 a 10 minutos.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-5\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Destapa el sart\u00e9n y a\u00f1ade las pasas, las almendras, los pi\u00f1ones, las aceitunas verdes y revuelve bien. Rectifica la saz\u00f3n. A\u00f1ade m\u00e1s sal si es necesario. Apaga el fuego. Puedes hacer el relleno hasta dos d\u00edas antes. Deja que se enfr\u00ede, t\u00e1palo y refrigera.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-6\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Para preparar la nogada: Lic\u00faa todos los ingredientes, excepto el jerez, hasta obtener una salsa suave. Puedes hacer la salsa hasta un par de d\u00edas antes y refrigerarla, pero deja que est\u00e9 a temperatura ambiente antes de usarla. Incorpora el jerez a la salsa hasta 2 horas antes de servir. Puedes a\u00f1adir jerez al gusto, sin que la salsa llegue a tener un sabor a alcohol fuerte. Si se espes\u00f3 en el refrigerador, dil\u00fayela un poco con leche.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-7\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Y por fin&#8230; Para armar los chiles en nogada: Pon los chiles en un plat\u00f3n. Rellena cada uno con 1\/2 de taza de relleno aprox. Cierra los chiles todo lo que puedas. Vierte una porci\u00f3n generosa de nogada encima para cubrir los chiles completamente, y espolvorea con semillas de granada y perejil picado encima.<\/div>\n<\/li>\n<li id=\"wprm-recipe-9745-step-0-8\" class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">NOTA: Algunos chefs empanizan y fr\u00eden los chiles antes de a\u00f1adir la nogada. Esa versi\u00f3n es m\u00e1s pesada y ya casi no se usa.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Para los chiles: 10\u00a0chiles poblanos 6\u00a0tazas\u00a0de agua 5\u00a0cucharadas\u00a0de piloncillo rallado o az\u00facar morena o mascabada Para cocinar la carne: 1\u00a0kg\u00a0de paleta\u00a0lomo, pierna o costilla de puerco, o una mezcla de carne como ternera y res, sin huesos y cortada en trozos 2\u00a0dientes de ajo 1\/4\u00a0de cebolla blanca 1\u00a0zanahoria pelada\u00a0partida en dos 1\/4\u00a0de cucharadita\u00a0de tomillo [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23345,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,153,1],"tags":[],"class_list":["post"],"yoast_head":" \n<title>Chiles en Nogada - Periodista SoledadDurazo.com<\/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:\/\/soledaddurazo.com\/blog\/2025\/09\/16\/chiles-en-nogada-3\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chiles en Nogada\" \/>\n<meta property=\"og:description\" content=\"Ingredientes Para los chiles: 10\u00a0chiles poblanos 6\u00a0tazas\u00a0de agua 5\u00a0cucharadas\u00a0de piloncillo rallado o az\u00facar morena o mascabada Para cocinar la carne: 1\u00a0kg\u00a0de paleta\u00a0lomo, pierna o costilla de puerco, o una mezcla de carne como ternera y res, sin huesos y cortada en trozos 2\u00a0dientes de ajo 1\/4\u00a0de cebolla blanca 1\u00a0zanahoria pelada\u00a0partida en dos 1\/4\u00a0de cucharadita\u00a0de tomillo [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/soledaddurazo.com\/blog\/2025\/09\/16\/chiles-en-nogada-3\/\" \/>\n<meta property=\"og:site_name\" content=\"Periodista SoledadDurazo.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/soledad.durazo.9\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-09-16T23:33:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-23T05:03:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/soledaddurazo.com\/storage\/2025\/09\/descargar.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"232\" \/>\n\t<meta property=\"og:image:height\" content=\"130\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SoledadDurazo\" \/>\n<meta name=\"twitter:site\" content=\"@SoledadDurazo\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Redacci\u00f3n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/soledaddurazo.com\/#organization\",\"name\":\"Soledad Durazo\",\"url\":\"https:\/\/soledaddurazo.com\/\",\"sameAs\":[\"https:\/\/www.facebook.com\/soledad.durazo.9\/\",\"https:\/\/www.instagram.com\/soledaddurazo\",\"https:\/\/www.youtube.com\/channel\/UC9yGPw8-Vbl_B2XNkRwPS-w\",\"https:\/\/twitter.com\/SoledadDurazo\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/soledaddurazo.com\/#logo\",\"inLanguage\":\"es\",\"url\":\"https:\/\/soledaddurazo.com\/storage\/2021\/11\/nllp-720x375-1-2.png\",\"contentUrl\":\"https:\/\/soledaddurazo.com\/storage\/2021\/11\/nllp-720x375-1-2.png\",\"width\":720,\"height\":375,\"caption\":\"Soledad Durazo\"},\"image\":{\"@id\":\"https:\/\/soledaddurazo.com\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/soledaddurazo.com\/#website\",\"url\":\"https:\/\/soledaddurazo.com\/\",\"name\":\"Periodista SoledadDurazo.com\",\"description\":\"Periodista sonorense. 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