Chayotes cooked in Tomato Sauce

Cooking With Kennedy, Recipes | September 20, 2016 | By

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!

Chayotes cooked in Tomato Sauce
Simple preparation of a classic Mexican vegetable.
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368 calories
18 g
9 g
32 g
7 g
4 g
538 g
291 g
10 g
0 g
26 g
Nutrition Facts
Serving Size
538g
Amount Per Serving
Calories 368
Calories from Fat 279
% Daily Value *
Total Fat 32g
48%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 9mg
3%
Sodium 291mg
12%
Total Carbohydrates 18g
6%
Dietary Fiber 4g
16%
Sugars 10g
Protein 7g
Vitamin A
51%
Vitamin C
262%
Calcium
21%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 kg chayotes (probably 2 fruits)
  2. 180 g tomatoes, broiled/roasted
  3. 1 clove of garlic, peeled, rough chop
  4. 2 tbsp light cooking oil
  5. 2 tbsp white onion, fine chop
  6. 2 chile de arbol (if you have to, substitute with japones)
  7. 200 ml water
  8. Salt to taste
Garnish
  1. 2 tbsp cilantro or epazote, rough chop
  2. 2 tbsp Mexican grating cheese
Instructions
  1. Peel your chayotes to expose the white "meat" and discard the green skin
  2. 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.
  3. Blend your tomato and garlic to a smooth mixture.
  4. Heat your oil in a skillet or frying pan and sweat your onion and dry chiles for a few minutes without browning.
  5. Add tomato mixture and scrape to avoid sticking/burning. Cook for another few minutes.
  6. Finally, add your chayote to the mix along with water and a pinch of salt.
  7. Put a lid on it and cook on medium heat for about 10 minutes, occasionally stirring to avoid the dreaded burn.
  8. Stir in your chosen herb, cover again, cook for about 10 minutes more until the chayote is tender.
  9. Garnish and serve hot.
Notes
  1. Optional: Top with a good grating cheese like añejo or Cotija
Adapted from The Art of Mexican Cooking
beta
calories
368
fat
32g
protein
7g
carbs
18g
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Adapted from The Art of Mexican Cooking
The Smokey Sombrero https://smokeysombrero.com/