ENSALADA DE CHAYOTE
Provided by My Food and Family
Categories Casa
Time 1h10m
Yield 12 porciones de 1/2 taza cada una
Number Of Ingredients 5
Steps:
- Mezcla el aderezo con el cilantro.
- Mezcla en un recipiente grande los chayotes, los tomates y las zanahorias. Agrega la mezcla del aderezo; revuelve ligeramente. Cubre.
- Refrigera por lo menos 1 hora antes de servir la ensalada.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ENSALATA DE CHAYOTE (CHAYOTE SALAD)
Provided by Craig Claiborne
Categories salads and dressings
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Using swivel-bladed paring knife, peel chayotes. Split in half and put in kettle with water to cover and salt to taste. Bring to boil and let simmer about 15 minutes or until just tender when pierced with fork. Drain and run briefly under cold water. Drain again. The seeds are edible.
- Cut each half crosswise. Cut the halves lengthwise into quarter-inch-thick slices. There should be five cups or slightly less.
- Put mustard, vinegar and oil in salad bowl. Blend well. Add salt and pepper to taste. Add chayotes and remaining ingredients. Blend well and serve cold.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 5 grams, TransFat 0 grams
GREENS AND CHAYOTE ENCHILADAS WITH SALSA VERDE
Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.
Provided by Martha Rose Shulman
Categories dinner, lunch, burritos and nachos, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Strip chard leaves from stems and wash in 2 changes of water. Rinse stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. Set aside stems with chayote in one bowl and leaves in another.
- Make the salsa verde: Combine tomatillos, jalapeños and onion in a medium saucepan; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon, transfer tomatillos, onion and one of the jalapeños to a blender. Do not drain water from pot. Let vegetables cool in blender while you blanch greens and chayote.
- Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.
- Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
- Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired.
- Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
- Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
- Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched leaves, stems and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
- Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.
- One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco and serve.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 762 milligrams, Sugar 6 grams, TransFat 0 grams
ENSALADA DE CHAYOTE DE LA REPúBLICA DOMINICANA
Esta cremosa ensalada de chayote es tan picante como la isla tropical de donde viene.
Provided by My Food and Family
Categories Recetas de cena
Time 3h20m
Yield 10 porciones de 1/2 taza cada una
Number Of Ingredients 7
Steps:
- Mezcla bien los primeros 4 ingredientes en un tazón grande.
- Agrega el resto de los ingredientes; mézclalos bien.
- Refrigera la ensalada durante varias horas o hasta que esté bien fría.
Nutrition Facts : Calories 100, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "ensalada de chayote food"
RAW CHAYOTE SALAD - ENSALADA DE CHAYOTE CRUDA - YOUTUBE
From youtube.com
Author Zel AvilaViews 4.4K
RECETA ENSALADA DE CHAYOTES │FáCIL DE PREPARAR Y MUY …
From mexicoenmicocina.com
4.2/5 (13)Total Time 25 minsCategory EnsaladasCalories 125 per serving
- Coloca los chayotes en una cacerola y cúbralos con agua; cocina a fuego medio-alto hasta que estén suaves, revisa con un cuchillo chuzándolos para ver si están blandos. Este proceso tomará cerca de 15 a 20 minutos dependiendo del tamaño de los chayotes y de cuan tiernos sean. Por lo general, los chayotes más grandes tardan más en cocinar.
- Mientras los chayotes se están cocinando, mezcla el aceite de oliva, el vinagre, la sal y la pimienta en un tazón pequeño. Antes de que añadas el orégano, aplástalo con las puntas de los dedos; añada el orégano al aderezo junto con la cebolla y mezcle. Prueba y agrega más sal si es necesario, de acuerdo al gusto.
- Una vez que los chayotes estén cocidos, retira suavemente de la cacerola con las pinzas de cocinar y retira el agua. Ahora, con la ayuda de un pelador de verduras, quita la cáscara, corta el chayote en cubos o rodajas.
- Sirva los chayotes en un plato y rocía el aderezo encima, puedes servir esta ensalada fría o caliente. Como te he mencionado anteriormente, también puedes añadir algo de queso Fresco en cubos para la ensalada.
ENSALADA DE CHAYOTE - KIWILIMóN
From kiwilimon.com
4.8/5 (6)Category Ensaladas de Verduras
ENSALADA DE CHAYOTE Y BACALAO (CHAYOTE AND SALTED CODFISH SALAD ...
From cafedepuertorico.com
CHAYOTE AND ZUCCHINI SQUASH SALAD RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
ENSALADA MIXTA DE CHAYOTES - YOUTUBE
From youtube.com
ENSALADA DE CHAYOTE - PATI JINICH EN ESPAñOL
From patijinich.com
ENSALADA DE CHAYOTE Y PIñA ASADA ⋆ LAROUSSE COCINA
From laroussecocina.mx
ENSALADA CREMOSA DE CHAYOTE Y ZANAHORIA, ¡FáCIL Y ECONóMICA!
From cocinadelirante.com
ENSALADA DE CHAYOTES - CHAYOTE SALAD - YOUTUBE
From youtube.com
ENSALADA DE CHAYOTE - YOUTUBE
From youtube.com
ENSALADA DE CHAYOTE | CHEF OROPEZA
From cheforopeza.com.mx
10 RECETAS DE ENSALADA DE CHAYOTE | SALUD RESPONDE
From saludresponde.org
RECETA PARA PREPARAR ENSALADA DE CHAYOTES - YOUTUBE
From youtube.com
ENSALADA DE CHAYOTE CON PAPAS · LAANTOJADERA.COM
From laantojadera.com
ENSALADA DE CHAYOTE - VEGETABLE PEAR SALAD - COSTA RICA
From costarica.com
EL COYOTE’S CHEESE ENCHILADAS | SAVEUR
From saveur.com
ENSALADA DE CHAYOTE - 50 RECETAS CASERAS- COOKPAD - クックパッド
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love