Chayotes cooked in Tomato Sauce
Here’s a quick little recipe for Chayote cooked in Tomato Sauce. It cooks up in very little time and is a nice healthy side for a Mexican meal. I cooked this along with two other recipes to make an easy three-course-meal, and to knock out a few recipes in my attempt to cook Diana Kennedy’s The Art of Mexican Cooking with some haste.
The recipe is right below, I am working on a bit more procedural photos, though working with chayotes is really quite similar to working with a potato. Don’t be scared!
- 1/2 kg chayotes (probably 2 fruits)
- 180 g tomatoes, broiled/roasted
- 1 clove of garlic, peeled, rough chop
- 2 tbsp light cooking oil
- 2 tbsp white onion, fine chop
- 2 chile de arbol (if you have to, substitute with japones)
- 200 ml water
- Salt to taste
- 2 tbsp cilantro or epazote, rough chop
- 2 tbsp Mexican grating cheese
- Peel your chayotes to expose the white "meat" and discard the green skin
- cut to about french fry size. Don't worry about the seed/pit inside, just cut the chayotes. Quarter inch or half a centimeter will do. Remove from cutting board.
- Blend your tomato and garlic to a smooth mixture.
- Heat your oil in a skillet or frying pan and sweat your onion and dry chiles for a few minutes without browning.
- Add tomato mixture and scrape to avoid sticking/burning. Cook for another few minutes.
- Finally, add your chayote to the mix along with water and a pinch of salt.
- Put a lid on it and cook on medium heat for about 10 minutes, occasionally stirring to avoid the dreaded burn.
- Stir in your chosen herb, cover again, cook for about 10 minutes more until the chayote is tender.
- Garnish and serve hot.
- Optional: Top with a good grating cheese like añejo or Cotija