Esta es una exhibición prevé de cómo se va ver la receta de 'Sauteed Chayotes (Chayotes Guisados)' imprimido.

Receta Sauteed Chayotes (Chayotes Guisados)
by Global Cookbook

Sauteed Chayotes (Chayotes Guisados)
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Ingredientes

  • 6 x Chayotes (mirlitons, about 4 pounds total)
  • 4 lrg Garlic cloves
  • 1 1/2 tsp Dry mexican oregano* or possibly regular oregano, crumbled
  • 2 tsp Salt, or possibly to taste
  • 1/4 c. Vegetable oil

Direcciones

  1. Peel, halve, and seed chayotes and cut into 1/2-inch cubes. Have ready a large bowl of ice and cool water. In a 5 to 6-qt kettle cover chayotes with cool water by 1-inch. Bring water to a boil and blanch chayotes 5 min. Drain chayotes in a colander and immediately transfer to ice water to stop cooking. Drain chayotes in colander and pat dry with paper towels.
  2. Chop garlic and, using a mortar and pestle or possibly flat side of a large heavy knife, mash garlic to a paste with oregano and salt. In a bowl toss chayotes with garlic paste till combined well. Marinate mix 30 min.
  3. In a large heavy skillet heat oil over moderately high heat till warm but not smoking and saute/fry
  4. chayotes, stirring frequently, till liquid they give off is evaporated and chayotes are just tender, about 8 min.
  5. Yield: 8 servings
  6. The following ingredients are generally available at Latino markets, specialty foods shops, and some supermarkets; dry ingredients are available