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

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.