{"id":410658,"date":"2026-07-08T02:02:50","date_gmt":"2026-07-08T06:02:50","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=410658"},"modified":"2026-07-07T22:03:34","modified_gmt":"2026-07-08T02:03:34","slug":"los-100-de-bolivia-ingrediente-n-o-003-aji-colorado-capsicum-baccatum-l","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2026\/07\/08\/los-100-de-bolivia-ingrediente-n-o-003-aji-colorado-capsicum-baccatum-l\/","title":{"rendered":"LOS 100 DE BOLIVIA Ingrediente N.\u00ba 003: Aj\u00ed Colorado (Capsicum baccatum L.)"},"content":{"rendered":"

El color\u00a0que\u00a0da\u00a0identidad\u00a0a la\u00a0cocina\u00a0boliviana<\/span>\u00a0<\/span><\/p>\n

\u00bfPuede\u00a0un color\u00a0convertirse\u00a0en\u00a0patrimonio\u00a0y\u00a0contar\u00a0la\u00a0historia\u00a0de un\u00a0pa\u00eds?<\/span>\u00a0<\/span><\/p>\n

Queridos\u00a0lectores,\u00a0algunos\u00a0ingredientes\u00a0alimentan,\u00a0otros\u00a0despiertan\u00a0recuerdos,\u00a0pero\u00a0existen\u00a0aquellos\u00a0capaces\u00a0de\u00a0representar\u00a0la\u00a0identidad\u00a0de\u00a0todo\u00a0un pueblo.\u00a0Ese es\u00a0el\u00a0caso\u00a0del aj\u00ed\u00a0colorado.<\/span>\u00a0<\/span><\/p>\n

H<\/span>ace miles de\u00a0a\u00f1os, el\u00a0g\u00e9nero\u00a0Capsicum\u00a0acompa\u00f1a\u00a0el\u00a0desarrollo\u00a0de las\u00a0culturas\u00a0americanas.\u00a0Diversas\u00a0investigaciones\u00a0arqueol\u00f3gicas,\u00a0etnobot\u00e1nicas\u00a0y\u00a0gen\u00e9ticas\u00a0sit\u00faan\u00a0a la\u00a0regi\u00f3n\u00a0andina-amaz\u00f3nica\u00a0del\u00a0centro\u00a0de\u00a0Sudam\u00e9rica\u00a0como\u00a0uno de\u00a0los\u00a0principales\u00a0escenarios\u00a0donde\u00a0estas\u00a0especies\u00a0evolucionaron\u00a0y\u00a0fueron\u00a0domesticadas. Bolivia, gracias a\u00a0su\u00a0extraordinaria\u00a0biodiversidad, es el\u00a0origen\u00a0mundial\u00a0de la familia\u00a0siendo\u00a0la\u00a0ulupica\u00a0la madre de\u00a0todos\u00a0los\u00a0aj\u00edes\u00a0del\u00a0mundo,\u00a0conserva\u00a0numerosas\u00a0variedades\u00a0de\u00a0aj\u00edes\u00a0que\u00a0contin\u00faan\u00a0formando\u00a0parte\u00a0de la\u00a0alimentaci\u00f3n, la\u00a0cultura\u00a0y la memoria\u00a0gastron\u00f3mica\u00a0de sus pueblos.<\/span>\u00a0<\/span><\/p>\n

Entre\u00a0ellas\u00a0destaca\u00a0el aj\u00ed\u00a0colorado\u00a0(Capsicum\u00a0baccatum\u00a0L.), uno de\u00a0los\u00a0ingredientes\u00a0m\u00e1s\u00a0representativos\u00a0de\u00a0nuestra\u00a0cocina. Su\u00a0presencia\u00a0trasciende\u00a0la\u00a0funci\u00f3n\u00a0de un simple\u00a0condimento: es el\u00a0coraz\u00f3n\u00a0de\u00a0preparaciones\u00a0emblem\u00e1ticas\u00a0como\u00a0el aj\u00ed de lengua, el mondongo\u00a0chuquisaque\u00f1o, la\u00a0fritanga, el aj\u00ed de\u00a0fideo\u00a0y\u00a0muchas\u00a0otras\u00a0recetas\u00a0que\u00a0han\u00a0acompa\u00f1ado\u00a0la\u00a0historia\u00a0culinaria\u00a0boliviana\u00a0durante\u00a0generaciones.<\/span>\u00a0<\/span><\/p>\n

Su\u00a0intenso\u00a0color rojo no solo\u00a0seduce\u00a0a la vista, es la\u00a0manifestaci\u00f3n\u00a0de\u00a0una\u00a0compleja\u00a0riqueza\u00a0qu\u00edmica. Los\u00a0principales\u00a0responsables\u00a0de\u00a0esta\u00a0tonalidad\u00a0son\u00a0los\u00a0carotenoides\u00a0capsantina\u00a0y\u00a0capsorrubina,\u00a0pigmentos\u00a0naturales con\u00a0elevada\u00a0capacidad\u00a0antioxidante\u00a0que\u00a0contribuyen\u00a0a\u00a0proteger\u00a0las\u00a0c\u00e9lulas\u00a0frente\u00a0al\u00a0estr\u00e9s\u00a0oxidativo.\u00a0A\u00a0ellos\u00a0se\u00a0suma\u00a0la\u00a0capsaicina,\u00a0mol\u00e9cula\u00a0responsable\u00a0del\u00a0picor\u00a0caracter\u00edstico\u00a0del aj\u00ed,\u00a0ampliamente\u00a0estudiada\u00a0por\u00a0sus\u00a0propiedades\u00a0antiinflamatorias,\u00a0su\u00a0capacidad\u00a0para\u00a0estimular\u00a0el\u00a0metabolismo\u00a0y\u00a0favorecer\u00a0la\u00a0liberaci\u00f3n\u00a0de\u00a0endorfinas,\u00a0conocidas\u00a0como\u00a0las\u00a0mol\u00e9culas\u00a0del\u00a0bienestar.<\/span>\u00a0<\/span><\/p>\n

El aj\u00ed\u00a0colorado\u00a0tambi\u00e9n\u00a0constituye\u00a0una\u00a0fuente\u00a0importante\u00a0de\u00a0vitamina\u00a0C,\u00a0provitamina\u00a0A,\u00a0vitamina\u00a0E y\u00a0diversos\u00a0compuestos\u00a0fen\u00f3licos,\u00a0convirti\u00e9ndose\u00a0en\u00a0un\u00a0alimento\u00a0de notable valor\u00a0nutricional\u00a0y\u00a0funcional.<\/span>\u00a0<\/span><\/p>\n

Desde\u00a0el punto de vista sensorial,\u00a0presenta\u00a0un\u00a0perfil\u00a0arom\u00e1tico\u00a0elegante y\u00a0profundamente\u00a0boliviano. En\u00a0nariz\u00a0predominan\u00a0notas\u00a0de\u00a0tomate\u00a0maduro,\u00a0frutos\u00a0rojos\u00a0deshidratados, piment\u00f3n dulce,\u00a0especias\u00a0c\u00e1lidas\u00a0y\u00a0delicados\u00a0matices\u00a0ahumados\u00a0cuando\u00a0ha\u00a0sido\u00a0secado\u00a0al sol. En boca\u00a0ofrece\u00a0un\u00a0equilibrio\u00a0entre\u00a0dulzor\u00a0vegetal, umami natural,\u00a0ligera\u00a0acidez\u00a0y un\u00a0picor\u00a0medio\u00a0persistente\u00a0pero\u00a0armonioso,\u00a0dependiendo\u00a0si\u00a0es aj\u00ed picante, semi picante o dulce,\u00a0capaz\u00a0de\u00a0realzar\u00a0los\u00a0dem\u00e1s\u00a0ingredientes\u00a0sin\u00a0ocultar\u00a0su\u00a0personalidad.<\/span>\u00a0<\/span><\/p>\n

Por\u00a0ello, el aj\u00ed\u00a0colorado\u00a0no\u00a0solamente\u00a0aporta\u00a0color o\u00a0intensidad,\u00a0construye\u00a0identidad.<\/span>\u00a0<\/span><\/p>\n

En\u00a0esta\u00a0tercera\u00a0entrega\u00a0de Los 100 de Bolivia, la\u00a0propuesta\u00a0gastron\u00f3mica\u00a0busca\u00a0demostrar\u00a0precisamente\u00a0esa\u00a0versatilidad. Por\u00a0ello, la\u00a0propuesta\u00a0culinaria\u00a0que\u00a0acompa\u00f1a\u00a0esta\u00a0investigaci\u00f3n\u00a0fue\u00a0concebida\u00a0bajo la\u00a0Metodolog\u00eda\u00a0Gastrobiol\u00f3gica\u00a0Chef\u00a0Ara\u00f1a\u00ae,\u00a0cuyo\u00a0prop\u00f3sito\u00a0consiste\u00a0en\u00a0comprender\u00a0cient\u00edficamente\u00a0un\u00a0ingrediente\u00a0para\u00a0posteriormente\u00a0expresarlo\u00a0mediante\u00a0distintas\u00a0t\u00e9cnicas\u00a0culinarias.<\/span>\u00a0<\/span><\/p>\n

En\u00a0esta\u00a0ocasi\u00f3n, el aj\u00ed\u00a0colorado\u00a0se\u00a0manifiesta\u00a0a\u00a0trav\u00e9s\u00a0de\u00a0tres\u00a0expresiones\u00a0gastron\u00f3micas:\u00a0una\u00a0salsa\u00a0braseada\u00a0que\u00a0representa\u00a0la\u00a0tradici\u00f3n\u00a0boliviana, un gel\u00a0que\u00a0concentra\u00a0y\u00a0ordena\u00a0sus\u00a0compuestos\u00a0arom\u00e1ticos\u00a0y un\u00a0crocante\u00a0deshidratado\u00a0que\u00a0intensifica\u00a0su\u00a0color,\u00a0textura\u00a0y\u00a0personalidad.<\/span>\u00a0<\/span><\/p>\n

Estas\u00a0tres\u00a0interpretaciones\u00a0dialogan\u00a0con\u00a0ingredientes\u00a0profundamente\u00a0representativos\u00a0del\u00a0patrimonio\u00a0alimentario\u00a0nacional: lengua de res,\u00a0tunta,\u00a0ca\u00f1ahua\u00a0y\u00a0cedr\u00f3n,\u00a0demostrando\u00a0que\u00a0la\u00a0innovaci\u00f3n\u00a0gastron\u00f3mica\u00a0no\u00a0consiste\u00a0en\u00a0sustituir\u00a0nuestras\u00a0ra\u00edces,\u00a0sino\u00a0en\u00a0comprenderlas\u00a0tan\u00a0profundamente\u00a0que\u00a0podamos\u00a0proyectarlas\u00a0hacia\u00a0el\u00a0futuro.<\/span>\u00a0<\/span><\/p>\n

Porque\u00a0cada\u00a0ingrediente\u00a0documentado\u00a0en\u00a0Los 100 de Bolivia\u00a0representa\u00a0mucho\u00a0m\u00e1s\u00a0que\u00a0un\u00a0alimento:\u00a0representa\u00a0un\u00a0fragmento\u00a0de\u00a0nuestra\u00a0biodiversidad, de\u00a0nuestra\u00a0historia\u00a0y de\u00a0nuestra\u00a0cultura,\u00a0adem\u00e1s,\u00a0queridos\u00a0lectores, del\u00a0extraordinario\u00a0patrimonio\u00a0gastron\u00f3mico\u00a0que\u00a0Bolivia\u00a0tiene\u00a0la\u00a0responsabilidad\u00a0de\u00a0preservar\u00a0y\u00a0compartir\u00a0con el\u00a0mundo.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Mirada\u00a0<\/span><\/b>g<\/span><\/b>astrobiol\u00f3gica<\/span><\/b>\u00a0<\/span><\/p>\n

El aj\u00ed\u00a0colorado\u00a0constituye\u00a0un\u00a0extraordinario\u00a0ejemplo\u00a0de\u00a0c\u00f3mo\u00a0la\u00a0naturaleza\u00a0integra\u00a0biolog\u00eda,\u00a0qu\u00edmica\u00a0y\u00a0gastronom\u00eda\u00a0en\u00a0un solo\u00a0ingrediente. Durante\u00a0su\u00a0cocci\u00f3n,\u00a0los\u00a0carotenoides\u00a0liposolubles,\u00a0principalmente\u00a0capsantina\u00a0y\u00a0capsorrubina, se\u00a0incorporan\u00a0a la\u00a0fase\u00a0grasa\u00a0de la\u00a0preparaci\u00f3n,\u00a0intensificando\u00a0el color y\u00a0favoreciendo\u00a0la\u00a0extracci\u00f3n\u00a0de\u00a0compuestos\u00a0arom\u00e1ticos.\u00a0Paralelamente, la\u00a0capsaicina\u00a0modifica\u00a0su\u00a0percepci\u00f3n\u00a0sensorial al\u00a0distribuirse\u00a0en\u00a0el\u00a0aceite,\u00a0produciendo\u00a0un\u00a0picor\u00a0m\u00e1s\u00a0redondo,\u00a0persistente\u00a0y\u00a0equilibrado. Esta\u00a0interacci\u00f3n\u00a0explica\u00a0por\u00a0qu\u00e9\u00a0las\u00a0preparaciones\u00a0tradicionales\u00a0bolivianas\u00a0desarrollan\u00a0una\u00a0mayor\u00a0profundidad\u00a0de\u00a0sabor\u00a0cuando\u00a0el aj\u00ed se\u00a0cocina\u00a0lentamente,\u00a0respetando\u00a0los\u00a0tiempos\u00a0heredados\u00a0por\u00a0nuestra\u00a0cocina.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Archivo\u00a0Gastrobiol\u00f3gico\u00a0de Bolivia<\/span>\u00a0<\/span><\/p>\n

Colecci\u00f3n: Los 100 de Bolivia<\/span>\u00a0<\/span><\/p>\n

Ingrediente\u00a0N.\u00ba: 003<\/span>\u00a0<\/span><\/p>\n

Categor\u00eda:\u00a0Aj\u00edes\u00a0nativos\u00a0y\u00a0especias\u00a0tradicionales<\/span>\u00a0<\/span><\/p>\n

Nombre\u00a0com\u00fan: Aj\u00ed Colorado<\/span>\u00a0<\/span><\/p>\n

Nombre\u00a0cient\u00edfico: Capsicum\u00a0baccatum\u00a0L.<\/span>\u00a0<\/span><\/p>\n

Familia\u00a0bot\u00e1nica: Solanaceae<\/span>\u00a0<\/span><\/p>\n

Origen: Bolivia,\u00a0territorio\u00a0que\u00a0conserva\u00a0una\u00a0importante\u00a0diversidad\u00a0gen\u00e9tica\u00a0y cultural del\u00a0g\u00e9nero\u00a0Capsicum.<\/span>\u00a0<\/span><\/p>\n

Distribuci\u00f3n\u00a0en\u00a0Bolivia:\u00a0Principalmente\u00a0en\u00a0los\u00a0valles\u00a0interandinos\u00a0de Chuquisaca, Cochabamba, Tarija y Potos\u00ed,\u00a0adem\u00e1s\u00a0de\u00a0otras\u00a0regiones\u00a0productoras.<\/span>\u00a0<\/span><\/p>\n

Compuestos\u00a0bioactivos\u00a0destacados:\u00a0Capsantina,\u00a0capsorrubina,\u00a0capsaicina,\u00a0carotenoides,\u00a0vitamina\u00a0C,\u00a0provitamina\u00a0A,\u00a0vitamina\u00a0E y\u00a0polifenoles.<\/span>\u00a0<\/span><\/p>\n

Perfil\u00a0sensorial: Color rojo\u00a0intenso, aromas a\u00a0tomate\u00a0maduro,\u00a0frutos\u00a0rojos\u00a0deshidratados,\u00a0especias\u00a0c\u00e1lidas\u00a0y\u00a0notas\u00a0ahumadas,\u00a0sabor\u00a0con\u00a0dulzor\u00a0vegetal, umami natural,\u00a0ligera\u00a0acidez\u00a0y\u00a0picor\u00a0medio\u00a0persistente.<\/span>\u00a0<\/span><\/p>\n

Aplicaciones\u00a0gastron\u00f3micas: Salsas\u00a0tradicionales, adobos,\u00a0guisos,\u00a0fondos,\u00a0marinados,\u00a0cocina\u00a0patrimonial y\u00a0alta\u00a0cocina\u00a0contempor\u00e1nea.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Chef\u00a0Ara\u00f1a<\/span>\u00a0<\/span><\/p>\n

Divulgador\u00a0gastron\u00f3mico,\u00a0investigador\u00a0y\u00a0referente\u00a0intelectual\u00a0de la\u00a0gastronom\u00eda\u00a0boliviana.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

LENGUA DE RES BRASEADA EN AJ\u00cd COLORADO<\/span><\/b>\u00a0<\/span><\/p>\n

CREMOSO DE TUNTA AHUMADA, CROCANTE DE AJ\u00cd SANGUINA, GEL DE AJ\u00cd COLORADO, TIERRA DE CA\u00d1AHUA Y ACEITE AROM\u00c1TICO DE CEDR\u00d3N<\/span><\/b>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Concepto\u00a0gastron\u00f3mico<\/span><\/b>\u00a0<\/span><\/p>\n

El aj\u00ed\u00a0colorado\u00a0constituye\u00a0el\u00a0hilo\u00a0conductor de\u00a0esta\u00a0propuesta\u00a0culinaria. Mediante\u00a0tres\u00a0expresiones\u00a0t\u00e9cnicas, salsa\u00a0braseada, gel\u00a0concentrado\u00a0y\u00a0crocante\u00a0deshidratado,\u00a0demuestra\u00a0su\u00a0extraordinaria\u00a0versatilidad\u00a0gastron\u00f3mica. La lengua de res,\u00a0cocinada\u00a0lentamente hasta\u00a0obtener\u00a0una\u00a0textura\u00a0melosa,\u00a0dialoga\u00a0con la\u00a0tunta\u00a0ahumada, la\u00a0ca\u00f1ahua\u00a0y el\u00a0cedr\u00f3n,\u00a0ingredientes\u00a0profundamente\u00a0representativos\u00a0del\u00a0patrimonio\u00a0alimentario\u00a0boliviano. El\u00a0resultado\u00a0es\u00a0una\u00a0reinterpretaci\u00f3n\u00a0contempor\u00e1nea\u00a0del\u00a0tradicional\u00a0aj\u00ed de lengua\u00a0que\u00a0integra\u00a0ciencia,\u00a0identidad\u00a0y\u00a0creatividad.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

INGREDIENTES<\/span><\/b>\u00a0<\/span><\/p>\n

Lengua de res<\/span><\/b>\u00a0<\/span><\/p>\n

1 lengua de res (1,5\u20132 kg)<\/span>\u00a0<\/span><\/p>\n

2\u00a0lts. de\u00a0fondo\u00a0de res<\/span>\u00a0<\/span><\/p>\n

1 u.\u00a0cebolla\u00a0blanca<\/span>\u00a0<\/span><\/p>\n

1 u.\u00a0zanahoria<\/span>\u00a0<\/span><\/p>\n

1\u00a0rama\u00a0de apio<\/span>\u00a0<\/span><\/p>\n

4 u.\u00a0dientes\u00a0de ajo<\/span>\u00a0<\/span><\/p>\n

2 hojas de laurel<\/span>\u00a0<\/span><\/p>\n

5 granos de\u00a0pimienta\u00a0negra<\/span>\u00a0<\/span><\/p>\n

10 gr de\u00a0sal<\/span>\u00a0<\/span><\/p>\n

30 ml de\u00a0aceite\u00a0de\u00a0man\u00ed\u00a0boliviano<\/span>\u00a0<\/span><\/p>\n

Salsa\u00a0Braseada\u00a0de Aj\u00ed Colorado<\/span>\u00a0<\/span><\/p>\n

150 gr de aj\u00ed\u00a0colorado\u00a0seco<\/span>\u00a0<\/span><\/p>\n

1 u.\u00a0cebolla\u00a0blanca<\/span>\u00a0<\/span><\/p>\n

2 u.\u00a0tomates\u00a0maduros<\/span>\u00a0<\/span><\/p>\n

3 u.\u00a0dientes\u00a0de ajo<\/span>\u00a0<\/span><\/p>\n

40 ml de\u00a0aceite\u00a0<\/span>\u00a0<\/span><\/p>\n

500 ml de\u00a0fondo\u00a0de\u00a0cocci\u00f3n<\/span>\u00a0<\/span><\/p>\n

5 gr de\u00a0comino<\/span>\u00a0<\/span><\/p>\n

3 gr de\u00a0or\u00e9gano\u00a0seco<\/span>\u00a0<\/span><\/p>\n

Sal<\/span>\u00a0<\/span><\/p>\n

Pimienta<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Gel de aj\u00ed\u00a0colorado<\/span><\/b>\u00a0<\/span><\/p>\n

250 ml de salsa de aj\u00ed\u00a0ya\u00a0terminada<\/span>\u00a0<\/span><\/p>\n

2 gr de agar-agar<\/span>\u00a0<\/span><\/p>\n

Crocante\u00a0de aj\u00ed\u00a0sanguina<\/span><\/b>\u00a0<\/span><\/p>\n

120 ml de\u00a0pur\u00e9\u00a0de aj\u00ed\u00a0colorado\u00a0chuquisaque\u00f1o<\/span>\u00a0<\/span><\/p>\n

20 gr harina de arroz<\/span>\u00a0<\/span><\/p>\n

15 gr\u00a0f\u00e9cula\u00a0de\u00a0ma\u00edz<\/span>\u00a0<\/span><\/p>\n

5 gr\u00a0az\u00facar<\/span>\u00a0<\/span><\/p>\n

Una\u00a0pizca\u00a0de\u00a0sal<\/span>\u00a0<\/span><\/p>\n

Cremoso\u00a0de\u00a0tunta\u00a0ahumada<\/span><\/b>\u00a0<\/span><\/p>\n

300 gr de\u00a0tunta\u00a0previamente\u00a0hidratada<\/span>\u00a0<\/span><\/p>\n

60 gr\u00a0mantequilla<\/span>\u00a0<\/span><\/p>\n

80 ml leche\u00a0<\/span>\u00a0<\/span><\/p>\n

50 gr queso criollo\u00a0rallado<\/span>\u00a0<\/span><\/p>\n

30 ml crema de leche<\/span>\u00a0<\/span><\/p>\n

Sal<\/span>\u00a0<\/span><\/p>\n

Pimienta\u00a0blanca<\/span>\u00a0<\/span><\/p>\n

Virutas\u00a0de\u00a0madera\u00a0de\u00a0manzano, nogal o\u00a0eucalipto\u00a0para\u00a0ahumar<\/span>\u00a0<\/span><\/p>\n

Tierra de\u00a0ca\u00f1ahua<\/span><\/b>\u00a0<\/span><\/p>\n

100 gr harina de\u00a0ca\u00f1ahua<\/span>\u00a0<\/span><\/p>\n

30 gr\u00a0mantequilla\u00a0fr\u00eda<\/span>\u00a0<\/span><\/p>\n

10 g harina de\u00a0almendra\u00a0boliviana\u00a0(opcional)<\/span>\u00a0<\/span><\/p>\n

Sal de\u00a0roca<\/span>\u00a0<\/span><\/p>\n

Aceite\u00a0arom\u00e1tico\u00a0de\u00a0cedr\u00f3n<\/span><\/b>\u00a0<\/span><\/p>\n

150 ml\u00a0aceite\u00a0de girasol<\/span>\u00a0<\/span><\/p>\n

20 hojas frescas de\u00a0cedr\u00f3n<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Decoraci\u00f3n<\/span><\/b>\u00a0<\/span><\/p>\n

Flores comestibles<\/span>\u00a0<\/span><\/p>\n

Sal de Uyuni<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

PREPARACI\u00d3N<\/span><\/b>\u00a0<\/span><\/p>\n

Lengua\u00a0Braseada:<\/span><\/b>\u00a0<\/span><\/p>\n

Lavar\u00a0cuidadosamente\u00a0la lengua.\u00a0Colocar\u00a0en\u00a0una\u00a0olla junto al\u00a0fondo\u00a0de res,\u00a0verduras\u00a0arom\u00e1ticas, laurel, ajo,\u00a0pimienta\u00a0y\u00a0sal.<\/span>\u00a0<\/span><\/p>\n

Cocinar\u00a0lentamente\u00a0durante\u00a0tres\u00a0horas. Mientras\u00a0a\u00fan\u00a0est\u00e9\u00a0caliente\u00a0retirar\u00a0completamente\u00a0la membrana exterior.\u00a0Cortar\u00a0medallones\u00a0de\u00a0aproximadamente\u00a0dos\u00a0cent\u00edmetros.\u00a0Reservar.<\/span>\u00a0<\/span><\/p>\n

Salsa\u00a0braseada\u00a0de aj\u00ed\u00a0colorado:<\/span><\/b>\u00a0<\/span><\/p>\n

Hidratar\u00a0el aj\u00ed\u00a0durante\u00a0treinta\u00a0minutos.\u00a0Retirar\u00a0semillas\u00a0si\u00a0se\u00a0desea\u00a0un\u00a0picor\u00a0m\u00e1s\u00a0moderado.<\/span>\u00a0<\/span><\/p>\n

Sofre\u00edr\u00a0cebolla,\u00a0tomate\u00a0y ajo\u00a0en\u00a0aceite.\u00a0Agregar\u00a0el aj\u00ed\u00a0hidratado.\u00a0Licuar\u00a0con\u00a0parte\u00a0del\u00a0fondo\u00a0y\u00a0regresar\u00a0a la olla.\u00a0A\u00f1adir\u00a0comino\u00a0y\u00a0or\u00e9gano.\u00a0Reducir\u00a0lentamente\u00a0durante\u00a0cuarenta\u00a0minutos.<\/span>\u00a0<\/span><\/p>\n

Incorporar\u00a0la lengua para\u00a0brasearla\u00a0durante\u00a0quince\u00a0minutos.<\/span>\u00a0<\/span><\/p>\n

La salsa\u00a0debe\u00a0quedar\u00a0brillante,\u00a0sedosa\u00a0y\u00a0muy\u00a0concentrada.<\/span>\u00a0<\/span><\/p>\n

Gel de aj\u00ed\u00a0colorado:<\/span><\/b>\u00a0<\/span><\/p>\n

Tomar 250 ml de salsa\u00a0ya\u00a0terminada,\u00a0agregar\u00a0agar y\u00a0hervir\u00a0dos\u00a0minutos.\u00a0<\/span>\u00a0<\/span><\/p>\n

Verter\u00a0sobre\u00a0una\u00a0bandeja\u00a0y\u00a0dejar\u00a0gelificar\u00a0a\u00a0temperatura\u00a0ambiente.<\/span>\u00a0<\/span><\/p>\n

Licuar\u00a0hasta\u00a0obtener\u00a0un gel\u00a0perfectamente\u00a0liso.\u00a0Introducir\u00a0en\u00a0un\u00a0biber\u00f3n.\u00a0Reservar.<\/span>\u00a0<\/span><\/p>\n

Crocante\u00a0de aj\u00ed\u00a0sanguina:<\/span><\/b>\u00a0<\/span><\/p>\n

Mezclar\u00a0el\u00a0pur\u00e9\u00a0de aj\u00ed con harina de arroz,\u00a0f\u00e9cula\u00a0y\u00a0az\u00facar.<\/span>\u00a0<\/span><\/p>\n

Extender\u00a0muy\u00a0fino\u00a0sobre\u00a0un tapete de\u00a0silicona.<\/span>\u00a0<\/span><\/p>\n

Deshidratar\u00a0a 70\u00a0\u00b0C\u00a0durante\u00a0aproximadamente\u00a0dos horas.<\/span>\u00a0<\/span><\/p>\n

Cuando\u00a0est\u00e9\u00a0completamente\u00a0seco romper de\u00a0manera\u00a0irregular.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Debe\u00a0recordar\u00a0peque\u00f1as\u00a0placas\u00a0rojizas\u00a0transl\u00facidas\u00a0semejantes\u00a0a\u00a0cristales\u00a0o\u00a0vitrales.<\/span>\u00a0<\/span><\/p>\n

Cremoso\u00a0de\u00a0tunta\u00a0ahumada:<\/span><\/b>\u00a0<\/span><\/p>\n

Hidratar\u00a0la\u00a0tunta\u00a0durante\u00a0veinticuatro\u00a0horas\u00a0cambiando\u00a0el\u00a0agua\u00a0peri\u00f3dicamente.<\/span>\u00a0<\/span><\/p>\n

Cocer\u00a0hasta\u00a0quedar\u00a0completamente\u00a0tierna.\u00a0Licuar\u00a0con leche caliente.\u00a0Agregar\u00a0mantequilla\u00a0y queso. Pasar\u00a0por\u00a0tamiz\u00a0fino. Colocar el\u00a0pur\u00e9\u00a0dentro\u00a0de un\u00a0recipiente.<\/span>\u00a0<\/span><\/p>\n

Ahumar\u00a0durante\u00a0tres\u00a0minutos\u00a0utilizando\u00a0madera\u00a0de\u00a0su\u00a0elecci\u00f3n.\u00a0Incorporar\u00a0la crema de leche.\u00a0Rectificar\u00a0saz\u00f3n. Mantener caliente.<\/span>\u00a0<\/span><\/p>\n

Tierra de\u00a0ca\u00f1ahua:<\/span><\/b>\u00a0<\/span><\/p>\n

Mezclar\u00a0harina de\u00a0ca\u00f1ahua\u00a0con\u00a0mantequilla\u00a0fr\u00eda.<\/span>\u00a0<\/span><\/p>\n

Trabajar\u00a0con las manos hasta\u00a0obtener\u00a0migas.<\/span>\u00a0<\/span><\/p>\n

Agregar\u00a0la harina de\u00a0almendra.<\/span>\u00a0<\/span><\/p>\n

Hornear\u00a0a 160\u00a0\u00b0C\u00a0durante\u00a0quince\u00a0minutos\u00a0removiendo\u00a0constantemente.<\/span>\u00a0<\/span><\/p>\n

Debe\u00a0quedar\u00a0seca,\u00a0arom\u00e1tica\u00a0y\u00a0semejante\u00a0a tierra\u00a0f\u00e9rtil.<\/span>\u00a0<\/span><\/p>\n

Aceite\u00a0Arom\u00e1tico\u00a0de\u00a0Cedr\u00f3n<\/span>\u00a0<\/span><\/p>\n

Escaldar\u00a0las hojas\u00a0diez\u00a0segundos.\u00a0Enfriar\u00a0inmediatamente.\u00a0Licuar\u00a0con el\u00a0aceite\u00a0durante\u00a0tres\u00a0minutos.\u00a0Filtrar\u00a0con\u00a0tela\u00a0fina.\u00a0Reservar.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

SERVIR<\/span><\/b>\u00a0<\/span><\/p>\n

En un\u00a0plato\u00a0negro o de piedra\u00a0colocar\u00a0una\u00a0l\u00e1grima\u00a0generosa\u00a0del\u00a0cremoso\u00a0de\u00a0tunta.<\/span>\u00a0<\/span><\/p>\n

Disponer dos\u00a0medallones\u00a0de lengua\u00a0perfectamente\u00a0napados\u00a0con la salsa de aj\u00ed\u00a0colorado.<\/span>\u00a0<\/span><\/p>\n

Aplicar\u00a0puntos de gel\u00a0alrededor.<\/span>\u00a0<\/span><\/p>\n

Espolvorear\u00a0tierra de\u00a0ca\u00f1ahua.<\/span>\u00a0<\/span><\/p>\n

Insertar\u00a0verticalmente\u00a0dos\u00a0piezas\u00a0del\u00a0crocante\u00a0de aj\u00ed\u00a0sanguina\u00a0para\u00a0aportar\u00a0altura.<\/span>\u00a0<\/span><\/p>\n

Finalizar con\u00a0gotas\u00a0de\u00a0aceite\u00a0arom\u00e1tico\u00a0de\u00a0cedr\u00f3n.<\/span>\u00a0<\/span><\/p>\n

Decorar\u00a0con flores comestibles y\u00a0cristales\u00a0de\u00a0sal\u00a0de Uyuni.<\/span>\u00a0<\/span><\/p>\n

El aj\u00ed\u00a0colorado\u00a0expresa\u00a0en\u00a0esta\u00a0preparaci\u00f3n\u00a0tres\u00a0comportamientos\u00a0fisicoqu\u00edmicos\u00a0distintos. Durante el\u00a0braseado,\u00a0los\u00a0carotenoides\u00a0como\u00a0la\u00a0capsantina\u00a0y la\u00a0capsorrubina\u00a0se\u00a0solubilizan\u00a0en\u00a0la\u00a0grasa\u00a0del\u00a0aceite,\u00a0intensificando\u00a0el color y\u00a0liberando\u00a0compuestos\u00a0arom\u00e1ticos\u00a0liposolubles. En el gel, el agar-agar\u00a0inmoviliza\u00a0estos\u00a0pigmentos\u00a0en\u00a0una\u00a0estructura\u00a0tridimensional\u00a0estable,\u00a0permitiendo\u00a0una\u00a0liberaci\u00f3n\u00a0gradual del\u00a0sabor\u00a0durante\u00a0la\u00a0degustaci\u00f3n. En el\u00a0crocante, la\u00a0deshidrataci\u00f3n\u00a0concentra\u00a0az\u00facares\u00a0naturales,\u00a0compuestos\u00a0fen\u00f3licos\u00a0y\u00a0capsaicinoides,\u00a0potenciando\u00a0la\u00a0intensidad\u00a0arom\u00e1tica\u00a0y el\u00a0car\u00e1cter\u00a0especiado\u00a0del aj\u00ed.<\/span>\u00a0<\/span><\/p>\n

La\u00a0tunta,\u00a0resultado\u00a0de un ancestral\u00a0proceso\u00a0de\u00a0liofilizaci\u00f3n\u00a0natural\u00a0mediante\u00a0congelaci\u00f3n\u00a0nocturna\u00a0y\u00a0deshidrataci\u00f3n\u00a0solar,\u00a0posee\u00a0almidones\u00a0modificados\u00a0que\u00a0favorecen\u00a0una\u00a0textura\u00a0excepcionalmente\u00a0cremosa\u00a0y\u00a0una\u00a0elevada\u00a0capacidad\u00a0para absorber\u00a0sabores. El\u00a0ahumado\u00a0incorpora\u00a0compuestos\u00a0vol\u00e1tiles\u00a0como\u00a0guayacol\u00a0y\u00a0siringol,\u00a0enriqueciendo\u00a0la\u00a0complejidad\u00a0arom\u00e1tica.<\/span>\u00a0<\/span><\/p>\n

Finalmente, el\u00a0cedr\u00f3n\u00a0aporta\u00a0citral, geranial y\u00a0limoneno,\u00a0mol\u00e9culas\u00a0responsables\u00a0de\u00a0su\u00a0perfil\u00a0c\u00edtrico\u00a0y herbal,\u00a0que\u00a0equilibran\u00a0el\u00a0picor\u00a0y\u00a0refrescan\u00a0el paladar,\u00a0cerrando\u00a0una\u00a0experiencia\u00a0sensorial\u00a0profundamente\u00a0boliviana.<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Queridos\u00a0lectores\u00a0hasta la\u00a0pr\u00f3xima\u00a0cucharada\u00a0de\u00a0sabidur\u00eda\u00a0gastron\u00f3mica\u00a0y no\u00a0olviden\u00a0que:<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u201cLa\u00a0gastronom\u00eda\u00a0hecha\u00a0con amor,\u00a0f\u00edsica,\u00a0qu\u00edmica\u00a0y\u00a0biol\u00f3gicamente\u00a0sabe\u00a0mejor\u201d<\/span>\u00a0<\/span><\/p>\n

Chef Franz R. Arandia Belmonte<\/span>\u00a0<\/span><\/p>\n

Gastr\u00f3nomo\u00a0Profesional\u00a0e\u00a0Investigador\u00a0Gastron\u00f3mico<\/span>\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Facebook Fan Page: Chef\u00a0Ara\u00f1a<\/span>\u00a0<\/span><\/p>\n

Facebook: Paladar Mundial Un Gusto Surreal<\/span>\u00a0<\/span><\/p>\n

Blog: Gastrobiologia.wordpress.com<\/span>\u00a0<\/span><\/p>\n

Instagram: Arana_del_monte\u00a0<\/span>\u00a0<\/span><\/p>\n

Tik tok: @chef.aranha \/ @m.g.b2035<\/span>\u00a0<\/span><\/p>\n

\"\"
FOTO : CHEF FRANZ ARANDIA<\/figcaption><\/figure>\n

\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

El color\u00a0que\u00a0da\u00a0identidad\u00a0a la\u00a0cocina\u00a0boliviana\u00a0 \u00bfPuede\u00a0un color\u00a0convertirse\u00a0en\u00a0patrimonio\u00a0y\u00a0contar\u00a0la\u00a0historia\u00a0de un\u00a0pa\u00eds?\u00a0 Queridos\u00a0lectores,\u00a0algunos\u00a0ingredientes\u00a0alimentan,\u00a0otros\u00a0despiertan\u00a0recuerdos,\u00a0pero\u00a0existen\u00a0aquellos\u00a0capaces\u00a0de\u00a0representar\u00a0la\u00a0identidad\u00a0de\u00a0todo\u00a0un pueblo.\u00a0Ese es\u00a0el\u00a0caso\u00a0del aj\u00ed\u00a0colorado.\u00a0 Hace miles de\u00a0a\u00f1os, el\u00a0g\u00e9nero\u00a0Capsicum\u00a0acompa\u00f1a\u00a0el\u00a0desarrollo\u00a0de las\u00a0culturas\u00a0americanas.\u00a0Diversas\u00a0investigaciones\u00a0arqueol\u00f3gicas,\u00a0etnobot\u00e1nicas\u00a0y\u00a0gen\u00e9ticas\u00a0sit\u00faan\u00a0a la\u00a0regi\u00f3n\u00a0andina-amaz\u00f3nica\u00a0del\u00a0centro\u00a0de\u00a0Sudam\u00e9rica\u00a0como\u00a0uno de\u00a0los\u00a0principales\u00a0escenarios\u00a0donde\u00a0estas\u00a0especies\u00a0evolucionaron\u00a0y\u00a0fueron\u00a0domesticadas. Bolivia, gracias a\u00a0su\u00a0extraordinaria\u00a0biodiversidad, es el\u00a0origen\u00a0mundial\u00a0de la familia\u00a0siendo\u00a0la\u00a0ulupica\u00a0la madre de\u00a0todos\u00a0los\u00a0aj\u00edes\u00a0del\u00a0mundo,\u00a0conserva\u00a0numerosas\u00a0variedades\u00a0de\u00a0aj\u00edes\u00a0que\u00a0contin\u00faan\u00a0formando\u00a0parte\u00a0de la\u00a0alimentaci\u00f3n, la\u00a0cultura\u00a0y la memoria\u00a0gastron\u00f3mica\u00a0de sus pueblos.\u00a0 Entre\u00a0ellas\u00a0destaca\u00a0el aj\u00ed\u00a0colorado\u00a0(Capsicum\u00a0baccatum\u00a0L.), uno de\u00a0los\u00a0ingredientes\u00a0m\u00e1s\u00a0representativos\u00a0de\u00a0nuestra\u00a0cocina. Su\u00a0presencia\u00a0trasciende\u00a0la\u00a0funci\u00f3n\u00a0de un simple\u00a0condimento: es el\u00a0coraz\u00f3n\u00a0de\u00a0preparaciones\u00a0emblem\u00e1ticas\u00a0como\u00a0el aj\u00ed de lengua, el mondongo\u00a0chuquisaque\u00f1o, la\u00a0fritanga, el aj\u00ed de\u00a0fideo\u00a0y\u00a0muchas\u00a0otras\u00a0recetas\u00a0que\u00a0han\u00a0acompa\u00f1ado\u00a0la\u00a0historia\u00a0culinaria\u00a0boliviana\u00a0durante\u00a0generaciones.\u00a0 Su\u00a0intenso\u00a0color rojo no solo\u00a0seduce\u00a0a la […]<\/p>\n","protected":false},"author":1,"featured_media":410659,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-410658","post","type-post","status-publish","format-standard","has-post-thumbnail","category-femenina"],"acf":{"antetitulo":""},"yoast_head":"\nLOS 100 DE BOLIVIA Ingrediente N.\u00ba 003: Aj\u00ed Colorado (Capsicum baccatum L.) - El Diario - Bolivia<\/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:\/\/www.eldiario.net\/portal\/2026\/07\/08\/los-100-de-bolivia-ingrediente-n-o-003-aji-colorado-capsicum-baccatum-l\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LOS 100 DE BOLIVIA Ingrediente N.\u00ba 003: Aj\u00ed Colorado (Capsicum baccatum L.) - El Diario - Bolivia\" \/>\n<meta property=\"og:description\" content=\"El color\u00a0que\u00a0da\u00a0identidad\u00a0a la\u00a0cocina\u00a0boliviana\u00a0 \u00bfPuede\u00a0un color\u00a0convertirse\u00a0en\u00a0patrimonio\u00a0y\u00a0contar\u00a0la\u00a0historia\u00a0de un\u00a0pa\u00eds?\u00a0 Queridos\u00a0lectores,\u00a0algunos\u00a0ingredientes\u00a0alimentan,\u00a0otros\u00a0despiertan\u00a0recuerdos,\u00a0pero\u00a0existen\u00a0aquellos\u00a0capaces\u00a0de\u00a0representar\u00a0la\u00a0identidad\u00a0de\u00a0todo\u00a0un pueblo.\u00a0Ese es\u00a0el\u00a0caso\u00a0del aj\u00ed\u00a0colorado.\u00a0 Hace miles de\u00a0a\u00f1os, el\u00a0g\u00e9nero\u00a0Capsicum\u00a0acompa\u00f1a\u00a0el\u00a0desarrollo\u00a0de las\u00a0culturas\u00a0americanas.\u00a0Diversas\u00a0investigaciones\u00a0arqueol\u00f3gicas,\u00a0etnobot\u00e1nicas\u00a0y\u00a0gen\u00e9ticas\u00a0sit\u00faan\u00a0a la\u00a0regi\u00f3n\u00a0andina-amaz\u00f3nica\u00a0del\u00a0centro\u00a0de\u00a0Sudam\u00e9rica\u00a0como\u00a0uno de\u00a0los\u00a0principales\u00a0escenarios\u00a0donde\u00a0estas\u00a0especies\u00a0evolucionaron\u00a0y\u00a0fueron\u00a0domesticadas. 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