Recipe - Sauteed Chayotes (Chayotes Guisados)

6 Chayotes (mirlitons; about 4
pounds total)
4 lg Garlic cloves
1 One half teaspoon Dried mexican oregano* or
regular oregano, crumbled
2 teaspoon Salt; or to taste
One fourth cup Vegetable oil

Peel, halve, and seed chayotes and cut into 1/2inch cubes. Have ready a
large bowl of ice and cold water. In a 5 to 6quart kettle cover chayotes
with cold water by 1inch. Bring water to a boil and blanch chayotes 5
minutes. Drain chayotes in a colander and immediately transfer to ice water
to stop cooking. Drain chayotes in colander and pat dry with paper towels.

Chop garlic and, using a mortar and pestle or flat side of a large heavy
knife, mash garlic to a paste with oregano and salt. In a bowl toss
chayotes with garlic paste until combined well. Marinate mixture
30 minutes.

In a large heavy skillet heat oil over moderately high heat until hot but
not smoking and saute

chayotes, stirring frequently, until liquid they give off is evaporated and
chayotes are just tender, about 8 minutes.

Yield: 8 servings

* The following ingredients are generally available at Latino markets,
specialty foods shops, and some supermarkets; dry ingredients are available
by mail order from Kitchen Market, (888) 4684433 or (212) 2434433

Recipe by: Cooking Live Show #CL8997

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997