Stewed Chayote with Tomato and Epazote - NOT tnt

[Guest guest]

I found this recipe today on line. It's using chayote AND epazote...2 items

we have discussed lately on the boards. This is not TNT however, someone

else gave it a 5 out of 5 and stated it was delicious. Here is the cut and

paste.

Roxy Philly, PA

 

Stewed Chayote with Tomato and Epazote

CDKitchen http://www.cdkitchen.com

 

Category: Chayote

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 30-60 minutes

 

Ingredients:

 

2 chayotes

2 small tomatoes, roasted

2 cloves garlic, chopped

2 tablespoons vegetable oil

1/4 cup finely chopped onion

3 Arbol chilies

1 1/4 cup water

1 teaspoon salt

1 tablespoon dried epazote

 

 

Directions:

In a large heavy skillet, heat the oil over medium low heat. Saute the onion

with the whole chilies for about 2 minutes, without browning. Add the tomato

garlic puree and continue cooking, stirring and scraping the bottom and

corners of the pan for about 3 minutes, until thickened and reduced. Add the

chayotes, water and salt. Cover the pan and cook over medium heat.

 

After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15

minutes more, until the chayote is softened but not watery.

 

Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast

the whole tomato, turning when the bottom is slightly charred, until it is

golden brown with charred patches on all sides, but not burned, the flesh will

be quite mushy. Leave the skin on.

 

Recipe Location:

http://www.cdkitchen.com/recipes/recs/691/Stewed-Chayote-with-Tomato-and75095.sh\

tml

Recipe ID: 45879

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This recipe is from CDKitchen http://www.cdkitchen.com

© 1995-2007 CDKitchen, Inc.

 

 

 

 

 

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