Mexican Style Sautéed Chayote
Ingredients
- 2 pcSechium edule (peeled and diced)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (small dice)
- 1 pcHot chili pepper (seeded and sliced)
- 2 tbspExtra virgin olive oil
- 10 gFresh cilantro (chopped)
- 1 pinchGray sea salt
- 5 gEpazote (chopped)
Method
Diced chayote that remains firm at the center, bound by a tomato and onion reduction. Fresh cilantro adds a sharp herbaceous note at the end.
- 1
Peel the chayotes (use gloves if necessary as the sap is sticky). Cut in half, remove the central pit, and dice the flesh into regular 1 cm cubes.
- 2
Heat the olive oil in a sauté pan. Sauté the chopped onion and garlic until translucent without browning.
- 3
Add the diced chayote and sliced chili. Sear over high heat for 5 minutes while stirring. The vegetable should start to soften while remaining crunchy.
- 4
Stir in the diced tomatoes and chopped epazote. Cook until the tomato water evaporates and coats the chayote pieces. Season with salt and finish with the chopped cilantro.
Frequently asked questions
How do you get this dish right?
- Peel the chayote under running water to prevent the sap from sticking to your hands.
- Don't overcook; the vegetable should maintain a texture similar to a barely cooked potato.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan.
