Name: Chayotes Filled with Salpicón
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: water; 1 pinch salt; 2 chayotes, peeled and cut in half; 1 1/2 cups skirt steak, cooked and shredded; 1/4 cups red onion, finely chopped; 2 tomatillos, in cubes; 2 pickled serrano peppers, cut into slices; 1 cup lettuce, finely chopped; 1 tablespoon oregano, dry; 1/4 cups lime juice; 2 tablespoons olive oil; 1 tablespoon white vinegar; pinches salt; pepper; 1/2 avocados, in slices

Preparation

30 mins

15 mins

Low

In a pot with boiling water and salt, cook the chayotes until soft, about 15 minutes. Remove, drain, and set aside. On a cutting board and using a spoon, hollow out the chayote and finely chop the filling.