Stewed Chayote With Tomato And Epazote Food

STEWED CHAYOTE

Steps:

• Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.
• Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.

CHAYOTE AND ONIONS

Steps:

• Pare and seed the chayote.
• Cut lengthwise into 1/2-inch thick slices.
• Cut onions lengthwise into halves.
• Cut halves lengthwise into 1/4-inch slices and separate into slivers. Heat butter and oil in a skillet over medium heat until foam subsides.
• Add onions and oregano; sauté over medium-low heat until onions are golden (8-l0 minutes). Add chayote; sauté 3 minutes. Cover and cook until chayote is crisp tender (approx. 8 minutes).
• Add salt and pepper.

PULIQUE

Steps:

• Cove the rice with water and set aside for 1 hour.
• Cook the chicken over medium heat in the 10 cups of salted water for 45 minutes after boiling point is reached.
• Drain the rice.
• Grind the tomatoes, tomatillos, onion, garlic, bell peppers and rice.
• Add this mixture to the broth and the chicken and mix well.
• Add the branch of epazote, cilantro and chayote. Mix well.
• Add the green beans, the potatoes, the annatto.
• Add the masa harina, season with black pepper, and mix well.
• Cover and boil over low heat for 10 minutes, stirring regularly.
• Adjust the seasoning.
• Remove the epazote branch and serve immediately.

STEWED CHAYOTE

Steps:

• Quarter the chayote.
• Remove and discard the center seed of each.
• Cut into 1/4-inch slices.
• Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes.
• Drain.
• Heat the olive oil in a large skillet over moderate heat.
• Cook the onions until translucent, about 5 minutes.
• Add the garlic and cook for 1-2 minutes longer.
• Add the chayote, tomatoes, and water.
• Bring to a simmer, cover, and cook over low heat for 10 minutes.
• Serve immediately.
• NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini).
• These are the closest matches to chayote, taste- and texture-wise.

CHAYOTE AND SAUSAGE STEW

Steps:

• Place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. Add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. Return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. Stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. Cook until completely heated through, about 10 minutes more.

BASIC STEWED TOMATOES WITH FRESH TOMATOES

Steps:

• Gather the ingredients.
• Peel the tomatoes .
• Cut them into chunks.
• Heat the tomatoes in a medium saucepan over medium-low heat, stirring constantly for about 5 minutes.
• Continue cooking over low heat for 10 to 15 minutes, stirring frequently, or until desired consistency is reached.
• Add salt, pepper, sugar, and butter; taste and adjust seasonings. If desired, serve with croutons on top. Enjoy.

STEWED CHAYOTE WITH TOMATO AND EPAZOTE

Steps:

• Peel the chayotes and cut them into 1/4 inch julienne, including the core and seeds. Set aside.
• In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth. Set aside.
• In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles 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 chayote, water, and salt. Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking. 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. Serve immediately.