Stewed Chayote with Tomato And Epazote

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Stewed Chayote with Tomato And Epazote

 

1 1/2 lbs. chayote, 2 medium

2 small tomatoes, roasted

2 garlic cloves roughly chopped

2 tbsps. vegetable oil

1/4 cup finely chopped white onion

3 arbol chiles

1 1/4 cups water

1 tsp. salt

3 tbsps roughly chopped epazote leaves

 

Peel the chayotes and cut them into 1/4-inch julienne,

including the core

and seeds. Set aside. In a blender jar, combine the

tomatoes and garlic and

blend for a few seconds, until fairly smooth. Set

aside. In a large heavy

skillet, heat the oil over medium-low heat. Saute the

onion with the whole

chiles 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 chayote,

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

heat, shaking every so

often to prevent the chayote from sticking. 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. Serve immediately.

This recipe yields 6

servings.

Comments: 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.