stewed chayote with tomato and epazote
 
2   chayotes
2 small  tomatoes, roasted (see note)
2 clove  garlic, chopped
2 Tbsp  vegetable oil
1/4 cup  finely chopped onion
3   arbol chilies
1-1/4 cup  water
1 tsp  salt
1 Tbsp  dried epazote or 2 tablespoons fresh
 
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. 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. 
 
 
 
 
(ID: 75048) Mirror: rec.food.recipes: Mon, Jan 10, 2005


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