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Mexican · Side
Chayotes Guisados con Jitomate
Chayote matchsticks stewed in a fire-roasted tomato sauce with onion, chile de árbol and epazote until just tender, then dusted with aged cheese. A light, tangy vegetable dish best served the moment it is ready.
- YieldServes 4
- Hands-on37 min
- Total47 min
- Difficulty
Ingredients
- 450 gchayote, 1 medium, peeled
- 170 gtomatoes, about 1 medium, roasted under the grill, skin left on
- 1 clovegarlic, peeled and roughly chopped
- 2 tbspsafflower oil
- 2 tbspwhite onion, finely chopped
- 2dried chiles de árbol, whole, or to taste
- 180 mlwater
- to tastesea salt
- 2 tbspepazote or cilantro leaves, roughly chopped
- 2 tbspqueso añejo or sardo, finely gratedoptional
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