Aprende a cocinar la Sajta de papalisa

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 HISTORIA DEL PLATO La Sajta de papalisa, como casi todas nuestras recetas, tiene una historia en cada mesa boliviana, pertenece al valle y altiplano con pequeñas variaciones de acuerdo al suelo donde se la realiza. El delicioso platillo utiliza una de las tantas variedades de papa que se produce en el país y la carne seca, que es fácilmente guardada por mucho tiempo. Era consumida desde antes de la colonia. La Sajta de lisa, como se le nombra en la llajta, es uno de los platillos más antiguos y consumidos por los cochabambinos.   INGREDIENTES (6 porciones) • 1 kilo de papalisa • 3 cebollas • 6 papas imilla • 4 cucharas de aceite • 1 litro de caldo base de res y cola • 1 taza de arvejas • ¼ kilo de carne de res • ¼ kilo de charque de res • 5 vainas de ají amarillo molido • 1 cuchara entre comino y pimienta • 2 dientes de ajo molido • 2 cucharas de manteca • Ramitas de perejil, cilandro o hierbabuena • 1 cucharilla de orégano • Sal a gusto PREPARACIÓN 1. Lavar las papalisas y cocerlas con cáscara, una vez cocidas volverlas a lavar para pelar y machucar en el batán, no demasiado. 2. En otra olla, preparar el ahogado con la cebolla, ajo, ají y condimentos, agregar la carne picada en cubos y sellados. Agregar el caldo base y rectificar la sazón, añadir las arvejas, dejar cocer y reducir los sabores. Casi al final, colocar el charque cocido, deshilachado y sofrito en un poco de manteca para darle más sabor al ahogado. 3. Integrar todos los ingredientes para que los sabores se combinen, la preparación no debe quedar muy seca. 4. Al servir decorar con bastante perejil y cilandro, y si le gusta darle un toque más rico, agregue aceite de ulupica y unas gotitas de vinagre a cada plato.   CHEF [[{"fid":"382332","view_mode":"default","fields":{"format":"default","field_file_image_description[und][0][value]":"María Daniela \r\nMontero Landa","field_file_image_credits[und][0][value]":"Archivo","external_url":""},"type":"media","field_deltas":{"1":{"format":"default","field_file_image_description[und][0][value]":"María Daniela \r\nMontero Landa","field_file_image_credits[und][0][value]":"Archivo","external_url":""}},"attributes":{"class":"media-element file-default","data-delta":"1"}}]] <h2> María Daniela Montero Landa</h2> Propietaria del Centro de Capacitación Técnica Daniela Montero. Estudios: - Técnico Superior en Gastronomía y Hotelería Universidad de Los Andes - Diplomado en Educación Superior Basado en Competencias Universidad Mayor de San Simón - Miembro activa de la ACB filial Cochabamba - Organización de Eventos Sociales y Empresariales Gestión & Value. - Chef Educateur - Foro Panamericano de Asociaciones Gastronómicas Profesionales  
 
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 HISTORIA DEL PLATO La Sajta de papalisa, como casi todas nuestras recetas, tiene una historia en cada mesa boliviana, pertenece al valle y altiplano con pequeñas variaciones de acuerdo al suelo donde se la realiza. El delicioso platillo utiliza una de las tantas variedades de papa que se produce en el país y la carne seca, que es fácilmente guardada por mucho tiempo. Era consumida desde antes de la colonia. La Sajta de lisa, como se le nombra en la llajta, es uno de los platillos más antiguos y consumidos por los cochabambinos. INGREDIENTES (6 porciones) • 1 kilo de papalisa • 3 cebollas • 6 papas imilla • 4 cucharas de aceite • 1 litro de caldo base de res y cola • 1 taza de arvejas • ¼ kilo de carne de res • ¼ kilo de charque de res • 5 vainas de ají amarillo molido • 1 cuchara entre comino y pimienta • 2 dientes de ajo molido • 2 cucharas de manteca • Ramitas de perejil, cilandro o hierbabuena • 1 cucharilla de orégano • Sal a gusto PREPARACIÓN 1. Lavar las papalisas y cocerlas con cáscara, una vez cocidas volverlas a lavar para pelar y machucar en el batán, no demasiado. 2. En otra olla, preparar el ahogado con la cebolla, ajo, ají y condimentos, agregar la carne picada en cubos y sellados. Agregar el caldo base y rectificar la sazón, añadir las arvejas, dejar cocer y reducir los sabores. Casi al final, colocar el charque cocido, deshilachado y sofrito en un poco de manteca para darle más sabor al ahogado. 3. Integrar todos los ingredientes para que los sabores se combinen, la preparación no debe quedar muy seca. 4. Al servir decorar con bastante perejil y cilandro, y si le gusta darle un toque más rico, agregue aceite de ulupica y unas gotitas de vinagre a cada plato. CHEF <div class="media media-element-container media-default"><div id="file-382332" class="file file-image file-image-jpeg"> <h2 class="element-invisible"><a href="/files/img/20180914/chef1jpg-0">chef._1.jpg</a></h2> <div class="content"> <img class="media-element file-default image-style-noticia-detalle" data-delta="1" typeof="foaf:Image" src="https://www.lostiempos.com/sites/default/files/styles/noticia_detalle/public/chef._1_0.jpg?itok=Kgr_-2Nz" width="770" height="430" alt="" /><div class="field field-name-field-file-image-description field-type-text-long field-label-hidden view-mode-default"><div class="field-items"><figure class="clearfix field-item even">María Daniela  Montero Landa</figure></div></div><div class="field field-name-field-file-image-credits field-type-text field-label-hidden view-mode-default"><div class="field-items"><figure class="clearfix field-item even">Archivo</figure></div></div> </div> </div> </div> <h2> María Daniela Montero Landa</h2> Propietaria del Centro de Capacitación Técnica Daniela Montero. Estudios: - Técnico Superior en Gastronomía y Hotelería Universidad de Los Andes - Diplomado en Educación Superior Basado en Competencias Universidad Mayor de San Simón - Miembro activa de la ACB filial Cochabamba - Organización de Eventos Sociales y Empresariales Gestión & Value. - Chef Educateur - Foro Panamericano de Asociaciones Gastronómicas Profesionales 
 
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 HISTORIA DEL PLATO La Sajta de papalisa, como casi todas nuestras recetas, tiene una historia en cada mesa boliviana, pertenece al valle y altiplano con pequeñas variaciones de acuerdo al suelo donde se la realiza. El delicioso platillo utiliza una de las tantas variedades de papa que se produce en el país y la carne seca, que es fácilmente guardada por mucho tiempo. Era consumida desde antes de la colonia. La Sajta de lisa, como se le nombra en la llajta, es uno de los platillos más antiguos y consumidos por los cochabambinos.   INGREDIENTES (6 porciones) • 1 kilo de papalisa • 3 cebollas • 6 papas imilla • 4 cucharas de aceite • 1 litro de caldo base de res y cola • 1 taza de arvejas • ¼ kilo de carne de res • ¼ kilo de charque de res • 5 vainas de ají amarillo molido • 1 cuchara entre comino y pimienta • 2 dientes de ajo molido • 2 cucharas de manteca • Ramitas de perejil, cilandro o hierbabuena • 1 cucharilla de orégano • Sal a gusto PREPARACIÓN 1. Lavar las papalisas y cocerlas con cáscara, una vez cocidas volverlas a lavar para pelar y machucar en el batán, no demasiado. 2. En otra olla, preparar el ahogado con la cebolla, ajo, ají y condimentos, agregar la carne picada en cubos y sellados. Agregar el caldo base y rectificar la sazón, añadir las arvejas, dejar cocer y reducir los sabores. Casi al final, colocar el charque cocido, deshilachado y sofrito en un poco de manteca para darle más sabor al ahogado. 3. Integrar todos los ingredientes para que los sabores se combinen, la preparación no debe quedar muy seca. 4. Al servir decorar con bastante perejil y cilandro, y si le gusta darle un toque más rico, agregue aceite de ulupica y unas gotitas de vinagre a cada plato.   CHEF [[{"fid":"382332","view_mode":"default","fields":{"format":"default","field_file_image_description[und][0][value]":"María Daniela \r\nMontero Landa","field_file_image_credits[und][0][value]":"Archivo","external_url":""},"type":"media","field_deltas":{"1":{"format":"default","field_file_image_description[und][0][value]":"María Daniela \r\nMontero Landa","field_file_image_credits[und][0][value]":"Archivo","external_url":""}},"attributes":{"class":"media-element file-default","data-delta":"1"}}]] <h2> María Daniela Montero Landa</h2> Propietaria del Centro de Capacitación Técnica Daniela Montero. Estudios: - Técnico Superior en Gastronomía y Hotelería Universidad de Los Andes - Diplomado en Educación Superior Basado en Competencias Universidad Mayor de San Simón - Miembro activa de la ACB filial Cochabamba - Organización de Eventos Sociales y Empresariales Gestión & Value. - Chef Educateur - Foro Panamericano de Asociaciones Gastronómicas Profesionales  
 
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 HISTORIA DEL PLATO La Sajta de papalisa, como casi todas nuestras recetas, tiene una historia en cada mesa boliviana, pertenece al valle y altiplano con pequeñas variaciones de acuerdo al suelo donde se la realiza. El delicioso platillo utiliza una de las tantas variedades de papa que se produce en el país y la carne seca, que es fácilmente guardada por mucho tiempo. Era consumida desde antes de la colonia. La Sajta de lisa, como se le nombra en la llajta, es uno de los platillos más antiguos y consumidos por los cochabambinos. INGREDIENTES (6 porciones) • 1 kilo de papalisa • 3 cebollas • 6 papas imilla • 4 cucharas de aceite • 1 litro de caldo base de res y cola • 1 taza de arvejas • ¼ kilo de carne de res • ¼ kilo de charque de res • 5 vainas de ají amarillo molido • 1 cuchara entre comino y pimienta • 2 dientes de ajo molido • 2 cucharas de manteca • Ramitas de perejil, cilandro o hierbabuena • 1 cucharilla de orégano • Sal a gusto PREPARACIÓN 1. Lavar las papalisas y cocerlas con cáscara, una vez cocidas volverlas a lavar para pelar y machucar en el batán, no demasiado. 2. En otra olla, preparar el ahogado con la cebolla, ajo, ají y condimentos, agregar la carne picada en cubos y sellados. Agregar el caldo base y rectificar la sazón, añadir las arvejas, dejar cocer y reducir los sabores. Casi al final, colocar el charque cocido, deshilachado y sofrito en un poco de manteca para darle más sabor al ahogado. 3. Integrar todos los ingredientes para que los sabores se combinen, la preparación no debe quedar muy seca. 4. Al servir decorar con bastante perejil y cilandro, y si le gusta darle un toque más rico, agregue aceite de ulupica y unas gotitas de vinagre a cada plato. CHEF <div class="media media-element-container media-default"><div id="file-382332" class="file file-image file-image-jpeg"> <h2 class="element-invisible"><a href="/files/img/20180914/chef1jpg-0">chef._1.jpg</a></h2> <div class="content"> <img class="media-element file-default image-style-noticia-detalle" data-delta="1" typeof="foaf:Image" src="https://www.lostiempos.com/sites/default/files/styles/noticia_detalle/public/chef._1_0.jpg?itok=Kgr_-2Nz" width="770" height="430" alt="" /><div class="field field-name-field-file-image-description field-type-text-long field-label-hidden view-mode-default"><div class="field-items"><figure class="clearfix field-item even">María Daniela  Montero Landa</figure></div></div><div class="field field-name-field-file-image-credits field-type-text field-label-hidden view-mode-default"><div class="field-items"><figure class="clearfix field-item even">Archivo</figure></div></div> </div> </div> </div> <h2> María Daniela Montero Landa</h2> Propietaria del Centro de Capacitación Técnica Daniela Montero. Estudios: - Técnico Superior en Gastronomía y Hotelería Universidad de Los Andes - Diplomado en Educación Superior Basado en Competencias Universidad Mayor de San Simón - Miembro activa de la ACB filial Cochabamba - Organización de Eventos Sociales y Empresariales Gestión & Value. - Chef Educateur - Foro Panamericano de Asociaciones Gastronómicas Profesionales 
 
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 HISTORIA DEL PLATO La Sajta de papalisa, como casi todas nuestras recetas, tiene una historia en cada mesa boliviana, pertenece al valle y altiplano con pequeñas variaciones de acuerdo al suelo donde se la realiza. El delicioso platillo utiliza una de las tantas variedades de papa que se produce en el país y la carne seca, que es fácilmente guardada por mucho tiempo. Era consumida desde antes de la colonia. La Sajta de lisa, como se le nombra en la llajta, es uno de los platillos más antiguos y consumidos por los cochabambinos. INGREDIENTES (6 porciones) • 1 kilo de papalisa • 3 cebollas • 6 papas imilla • 4 cucharas de aceite • 1 litro de caldo base de res y cola • 1 taza de arvejas • ¼ kilo de carne de res • ¼ kilo de charque de res • 5 vainas de ají amarillo molido • 1 cuchara entre comino y pimienta • 2 dientes de ajo molido • 2 cucharas de manteca • Ramitas de perejil, cilandro o hierbabuena • 1 cucharilla de orégano • Sal a gusto PREPARACIÓN 1. Lavar las papalisas y cocerlas con cáscara, una vez cocidas volverlas a lavar para pelar y machucar en el batán, no demasiado. 2. En otra olla, preparar el ahogado con la cebolla, ajo, ají y condimentos, agregar la carne picada en cubos y sellados. Agregar el caldo base y rectificar la sazón, añadir las arvejas, dejar cocer y reducir los sabores. Casi al final, colocar el charque cocido, deshilachado y sofrito en un poco de manteca para darle más sabor al ahogado. 3. Integrar todos los ingredientes para que los sabores se combinen, la preparación no debe quedar muy seca. 4. Al servir decorar con bastante perejil y cilandro, y si le gusta darle un toque más rico, agregue aceite de ulupica y unas gotitas de vinagre a cada plato. CHEF <div class="media media-element-container media-default"><div id="file-382332" class="file file-image file-image-jpeg"> <h2 class="element-invisible"><a href="/files/img/20180914/chef1jpg-0">chef._1.jpg</a></h2> <div class="content"> <img class="media-element file-default image-style-noticia-detalle" data-delta="1" typeof="foaf:Image" src="https://www.lostiempos.com/sites/default/files/styles/noticia_detalle/public/chef._1_0.jpg?itok=Kgr_-2Nz" width="770" height="430" alt="" /><div class="field field-name-field-file-image-description field-type-text-long field-label-hidden view-mode-default"><div class="field-items"><figure class="clearfix field-item even">María Daniela  Montero Landa</figure></div></div><div class="field field-name-field-file-image-credits field-type-text field-label-hidden view-mode-default"><div class="field-items"><figure class="clearfix field-item even">Archivo</figure></div></div> </div> </div> </div> <h2> María Daniela Montero Landa</h2> Propietaria del Centro de Capacitación Técnica Daniela Montero. Estudios: - Técnico Superior en Gastronomía y Hotelería Universidad de Los Andes - Diplomado en Educación Superior Basado en Competencias Universidad Mayor de San Simón - Miembro activa de la ACB filial Cochabamba - Organización de Eventos Sociales y Empresariales Gestión & Value. - Chef Educateur - Foro Panamericano de Asociaciones Gastronómicas Profesionales 
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