[ world-famous-recipes ] Stewed Chayote with Tomato and Epazote

Stewed Chayote with Tomato and Epazote

2 chayotes 2 small tomatoes, roasted (see Note) 2 cloves garlic, chopped 2 tablespoons vegetable oil 1/4 cup finely chopped onion 3 Arbol chilies 1 1/4 cups water 1 teaspoon salt 1 tablespoons 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.

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