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Alejandra

Alejandra Cota

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Weathered Chayotes with Red Sauce

15 min
12 min
Easy
119
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This recipe proves that chayotes can be a very versatile ingredient, because not only can you eat them in salads or soups, but they can also be a main course. This step by step guides you to prepare them weathered and stuffed with delicious bacon, panela cheese and some spinach. But that is not all, because they are accompanied by a tomato pickle, very Mexican.
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Ingredients

4 servings
  • 4 cups of Water for the chayote
  • 1 tablespoon of Salt for the chayote
  • 3 chayote squash skinless, 2 cm thick sheets
  • 1 pinch of Salt for the chayote
  • to taste of black pepper for the chayote
  • 5 pieces of bacon sliced and golden, for the chayote
  • 1 Cup of spinach only steamed leaves, for the chayote
  • 1 Cup of Panela cheese in 1/2 cm sheet, for the chayote
  • enough of wheat flour for the weathered
  • 4 egg whites for the weathered
  • 3 pieces of egg yolk for the weathered
  • 1 tablespoon of cornstarch for the weathered
  • 1 teaspoonful of Salt for the weathered
  • enough of vegetable oil to fry
  • 6 tomatoes Tatemado, for the sauce
  • 1 clove of garlic Tatemado, for the sauce
  • 1/4 of piece of onion Tatemado, for the sauce
  • 1 piece of cuaresmeño or jalapeño pepper no veins or seeds and tamemado for the sauce
  • to taste of oregano for the sauce
  • 1/4 of Cup of coriander for the sauce
  • to taste of Salt
  • to taste of black pepper
  • enough of sour cream To accompany
  • enough of coriander To accompany
  • enough of rice with yellow corn, to accompany

    Preparation

    In a pot with water and salt, cook the chayotes for 6 minutes. Drain, cool and reserve.
    On a table place a sheet of chayote, season with salt and pepper, stuffed with bacon, spinach, panela cheese and cover with another sheet of chayote; Close with chopsticks. Reservation.
    In a bowl, cover the chayotes with the flour, remove the excess and reserve.
    In a bowl beat the egg whites to nougat, add the yolks one by one, add the cornstarch and salt, beat until you have a consistent mixture. Dip the chayotes covered with flour in the capeado mixture and fry in oil at medium temperature. When the weathered is browned, place on absorbent paper. Reservation.
    For the caldillo, blend the tomato, garlic, onion and Cuaresmeño pepper. Strain and fry in a pot with oil, add oregano, cilantro, salt and pepper. Let simmer for 10 more minutes.
    Serve the chayote over the tomato caldillo, add sour cream and cilantro. Accompany with white rice and corn.

    PRESENTATION

    Serve with sour cream, coriander and accompany with white rice.

    TIPS

    If you wish you can leave the chayote unattended, as a lighter option. If the temperature of your oil is very hot, the weather will burn.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    230
    kcal
    11%
    Carbohydrates
    28.4
    g
    9.5%
    Proteins
    28.3
    g
    57%
    Lipids
    1.2
    g
    1.9%
    Fiber
    8.2
    g
    16%
    Sugar
    14.6
    g
    16%
    Cholesterol
    6.6
    mg
    2.2%
    Esha
    Rate this tip
    Ratings (1)
    Francisco Garcia
    30/09/2019 23:25:00
    Super y se e riquísimo..

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