{"id":3751,"date":"2023-06-25T16:21:22","date_gmt":"2023-06-25T16:21:22","guid":{"rendered":"https:\/\/alimentacionycultura.ucr.ac.cr\/?p=3751"},"modified":"2023-07-25T02:18:38","modified_gmt":"2023-07-25T02:18:38","slug":"picadillo-de-hojas-de-zorrillo","status":"publish","type":"post","link":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/2023\/06\/25\/picadillo-de-hojas-de-zorrillo\/","title":{"rendered":"Picadillo de hojas de zorrillo"},"content":{"rendered":"<div class=\"wp-block-post-date\"><time datetime=\"2023-06-25T16:21:22+00:00\">25 de junio de 2023<\/time><\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Producto estrella de esta preparaci\u00f3n es la hoja de zorrillo, cuyo nombre cient\u00edfico es <em>Cestrum racemosum<\/em> de la familia <em>Solanaceae<\/em> y su sabor es predominantemente amargo.  En Puriscal y en territorios ind\u00edgenas de Quitirris\u00ed y Zapat\u00f3n, las hojas de zorrillo son altamente consumidas, y se preparan en forma de picadillos, solas soasadas en un comal con manteca, picadas en el arroz, como relleno de tamales o simplemente agregando cogollos tiernos a la olla de frijoles.  El picadillo con papa y carne o pellejo de cerdo es una preparaci\u00f3n especial en ocasiones festivas familiares y en las fiestas comunitarias o turnos, aunque tambi\u00e9n se elabora sin productos c\u00e1rnicos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El zorrillo generalmente crece en zonas boscosas, aunque tambi\u00e9n las personas acostumbran sembrarlo en el solar o patio.  No es usual su comercializaci\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image alignwide size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Hojas-zorrillo-1024x768.jpg\" alt=\"\" class=\"wp-image-3752\" srcset=\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Hojas-zorrillo-1024x768.jpg 1024w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Hojas-zorrillo-300x225.jpg 300w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Hojas-zorrillo-768x576.jpg 768w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Hojas-zorrillo-1536x1152.jpg 1536w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Hojas-zorrillo-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Fotograf\u00eda de un arbusto de zorrillo tomada por Patricia Sed\u00f3 Mas\u00eds en Puriscal, abril 2012.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El nivel de complejidad de elaboraci\u00f3n de esta receta es medio. El tiempo aproximado de preparaci\u00f3n es de 40 minutos.  Una de las principales caracter\u00edsticas de este picadillo es el picado sumamente fino de las hojas.  La proporci\u00f3n de papa var\u00eda seg\u00fan la tradici\u00f3n familiar.  Entre m\u00e1s cantidad de hojas tenga el picadillo, m\u00e1s amargo es su sabor.  Esta receta rinde para  8 porciones.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Un rollo grande de hojas tiernas de zorrillo<\/li>\n\n\n\n<li>Una ramita de apio<\/li>\n\n\n\n<li>1 cebolla mediana<\/li>\n\n\n\n<li>1\/2 kg de papas<\/li>\n\n\n\n<li>2 cucharadas de aceite vegetal<\/li>\n\n\n\n<li>\u2154 taza de cebolla picada<\/li>\n\n\n\n<li>\u00be taza de chile dulce picado<\/li>\n\n\n\n<li>3 dientes de ajo bien picados.<\/li>\n\n\n\n<li>\u215b cucharadita de achiote<\/li>\n\n\n\n<li>Sal al gusto<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Procedimiento<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Quite las venitas a las hojas de zorrillo.<\/li>\n\n\n\n<li>Cocine las papas hasta que suavicen. Diez minutos antes de retirar las papas del fuego agregue las hojas de zorrillo.<\/li>\n\n\n\n<li>Pele las papas y p\u00edquelas en cuadritos.<\/li>\n\n\n\n<li>Pique finamente las hojas de zorrillo.<\/li>\n\n\n\n<li>Pique finamente el apio, cebolla, chile dulce y ajo.<\/li>\n\n\n\n<li>Sofr\u00eda en el aceite la cebolla, chile dulce, ajo y achiote.<\/li>\n\n\n\n<li>Agregue las hojas de zorrillo, papas y sal. Cocine por cinco minutos m\u00e1s.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">El picadillo de zorrillo generalmente se sirve acompa\u00f1ado con tortillas de ma\u00edz.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Pic.-Hojas-Zorrillo-2-PSedo-2011-1024x768.jpg\" alt=\"\" class=\"wp-image-3753\" srcset=\"https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Pic.-Hojas-Zorrillo-2-PSedo-2011-1024x768.jpg 1024w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Pic.-Hojas-Zorrillo-2-PSedo-2011-300x225.jpg 300w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Pic.-Hojas-Zorrillo-2-PSedo-2011-768x576.jpg 768w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Pic.-Hojas-Zorrillo-2-PSedo-2011-1536x1152.jpg 1536w, https:\/\/alimentacionycultura.ucr.ac.cr\/wp-content\/uploads\/2023\/06\/Pic.-Hojas-Zorrillo-2-PSedo-2011-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"has-small-font-size wp-block-paragraph\">Picadillo de hojas de zorrillo elaborado por Francisca Mas\u00eds Herrera, Santiago de Puriscal.  Imagen tomada por Patricia Sed\u00f3 Mas\u00eds, 2011.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Producto estrella de esta preparaci\u00f3n es la hoja de zorrillo, cuyo nombre cient\u00edfico es Cestrum racemosum de la familia Solanaceae y su sabor es predominantemente amargo. En Puriscal y en territorios ind\u00edgenas de Quitirris\u00ed y Zapat\u00f3n, las hojas de zorrillo son altamente consumidas, y se preparan en forma de picadillos, solas soasadas en un comal [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-3751","post","type-post","status-publish","format-standard","hentry","category-cocina-y-mas","category-recetas-ticas"],"_links":{"self":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/comments?post=3751"}],"version-history":[{"count":3,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3751\/revisions"}],"predecessor-version":[{"id":3988,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/posts\/3751\/revisions\/3988"}],"wp:attachment":[{"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/media?parent=3751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/categories?post=3751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alimentacionycultura.ucr.ac.cr\/index.php\/wp-json\/wp\/v2\/tags?post=3751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}