Stewed Chayote with Tomato and Epazote

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Stewed Chayote with Tomato and Epazote

 

2 chayotes

2 small tomatoes, roasted (see Note)

2 cloves garlic, chopped

2 tablespoons vegetable oil

1/4 cup finely chopped onion

3 Arbol chiles

1 1/4 cups water

1 teaspoon salt

1 tablespoons dried epazote or 2 tablespoons fresh

 

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

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.

Makes 6 servings

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.