Stewed Chayote with Tomato and Epazote is a traditional Mexican recipe for a classic vegetarian dish of squash cooked in a tomato and chilli stew flavoured with epazote. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Stewed Chayote with Tomato and Epazote.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
2 chayotes (also known as mango squash, vegetable pear) substitute butternut squash if you can't find any
2 small tomatoes, roasted
2 garlic cloves, chopped
2 tbsp vegetable oil
60g finely-chopped onion
3 Arbol chillies
300ml water
1 tsp salt
1 tbsp dried epazote
Method:
Roast the tomato in a dry frying pan over high heat. Cook until the bottom is slightly charred then turn the tomato. Keep turning until it is golden brown all over, with charred patches on all sides. Add the roasted tomatoes and garlic to a food processor and purée.
Heat the oil in a large, heavy, frying pan and sauté the onion with the chillies for about 2 minutes (do not brown). Add the tomato–garlic purée and continue cooking for about 3 minutes. Add the chayotes, water and salt then cover the pan and cook over medium heat for 10 minutes.
Add the epazote, cover the pan and cook for a further 15 minutes, until the chayote has softened (but is not watery).
Click on the image, above to submit to Pinterest.