Recipe - Stewed Chayote With Tomato And Epazote

1 One half pound Chayote ; (abt 2 medium)
2 small Tomatoes; roasted
2 Garlic cloves; roughly
chopped
2 tablespoon Vegetable oil
One fourth cup Finelychopped white onion
3 Arbol chiles
1 One fourth cup Water
1 teaspoon Salt
3 tablespoon Roughlychopped epazote
leaves

Peel the chayotes and cut them into 1/4inch julienne, including the core
and seeds. Set aside. In a blender jar, combine the tomatoes and garlic and
blend for a few seconds, until fairly smooth. Set aside. In a large heavy
skillet, heat the oil over mediumlow heat. Saute the onion with the whole
chiles for about 2 minutes, without browning. Add the tomatogarlic puree
and continue cooking, stirring and scraping the bottom and corners of the
pan for about 3 minutes, until thickened and reduced. Add the chayote,
water, and salt. Cover the pan and cook over medium heat, shaking every so
often to prevent the chayote from sticking. After 10 minutes, add the
epazote, cover the pan again and cook for 10 to 15 minutes more, until the
chayote is softened but not watery. Serve immediately. This recipe yields 6