Battered Chayotes with Red Sauce

Name: Battered Chayotes with Red Sauce
Prep time: 27 min
Cook time: 12 min
Yield: 4
Cuisine: Internacional
Ingredients: 4 cups water, for the chayote; 1 tablespoon salt, for the chayote; 3 chayotes, without skin, 2 cm thick slices; 1 pinch salt, for the chayote; black pepper, for the chayote; 5 bacon, sliced and browned, for the chayote; 1 cup spinach, only the steamed leaves, for the chayote; 1 cup panela cheese, in 1/2 cm slices, for the chayote; wheat flour, for the batter; 4 egg whites, for the batter; 3 egg yolks, for the batter; 1 tablespoon cornstarch, for the batter; 1 teaspoon salt, for the batter; vegetable oil, for frying; 6 tomatoes, roasted, for the sauce; 1 clove garlic, roasted, for the sauce; 1/4 onions, roasted, for the sauce; 1 cuaresmeño chile, without veins or seeds and roasted for the sauce; oregano, for the sauce; 1/4 cups fresh cilantro, for the sauce; salt; pepper; sour cream, for accompaniment; fresh cilantro, for accompaniment; rice, with yellow corn, for accompaniment

Alejandra Cota

This recipe proves that chayotes can be a very versatile ingredient, as you can not only eat them in salads or soups but they can also be a main dish. This step-by-step guide helps you prepare them battered and filled with delicious bacon, panela cheese, and a bit of spinach. But that's not all, as they are accompanied by a spicy tomato sauce, very much in the Mexican style.

Reviewed by Editorial Team of Kiwilimón

Published: 02-08-2019

Preparation

15 mins

12 mins

Low

In a pot with water and salt, cook the chayotes for 6 minutes. Drain, cool, and set aside. On a board, place a slice of chayote, season with salt and pepper, fill with bacon, spinach, and panela cheese, and cover with another slice of chayote; seal using toothpicks. Set aside. In a bowl, coat the chayotes with flour, remove the excess and set aside. In a bowl, beat the egg whites until stiff peaks form, add the yolks one at a time, add the cornstarch and salt, and beat until you have a consistent mixture. Dip the flour-coated chayotes in the batter and fry in oil at medium temperature. When the coating is golden, place on paper towels. Set aside. For the sauce, blend the tomato, garlic, onion, and cuaresmeño chili. Strain and fry in a small pot with oil, add oregano, cilantro, salt, and pepper. Let simmer for an additional 10 minutes. Serve the chayote over the spicy tomato sauce, add sour cream and cilantro. Accompany with white rice and corn.