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Title: Stewed Chayote With Tomato And Epazote
Yield: 6 Servings

Ingredients

  1 1/2 lb Chayote - (abt 2 medium)
      2 sm Tomatoes; roasted
      2    Garlic cloves; roughly
           -chopped
      2 tb Vegetable oil
    1/4 c  Finely-chopped white onion
      3    Arbol chiles
  1 1/4 c  Water
      1 ts Salt
      3 tb Roughly-chopped epazote
           -leaves

Instructions

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. Addthe 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. This recipe yields 6 servings.

Comments: 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.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # TH-6256
broadcast 04-18-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

04-18-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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