Mexican Style Sautéed Chayote

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 118
• Protein: 2 g
• Carbs: 10 g
• Fat: 8 g

Ingredients

• 2 piece Sechium edule ( peeled and diced )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( small dice )
• 1 piece Hot chili pepper optional ( seeded and sliced )
• 2 tbsp Extra virgin olive oil
• 10 g Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 5 g Epazote ( chopped )

Instructions

1. Vegetable preparation

   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. Sautéing aromatics

   Heat the olive oil in a sauté pan. Sauté the chopped onion and garlic until translucent without browning.

3. Cooking the chayote

   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. Tomato and herb binding

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan.