Mexican Chayote Curry
This Mexican Chayote squash curry recipes is one of several ways to use the Chayote squash. Chayote is a unique and versatile ingredient, and has been gaining popularity in diverse culinary traditions. This pale green, pear-shaped vegetable, known scientifically as Sechium edule, is native to Mexico but is now grown in various parts of the world. Its mild flavor and crisp texture make it an excellent addition to a variety of dishes.
Understanding Chayote Squash
Chayote squash is a vegetable with a pear-like texture. Chayote is a member of the gourd family, similar to melons, cucumbers, and squash. It is distinguished by its wrinkled skin and firm flesh. Nutritionally, Chayote is a rich source of vitamin C, vitamin B6, folate, fiber, and minerals such as magnesium and potassium.
Beyond Mexican and Indian cuisines, Chayote is also used in Creole, Caribbean, and Asian dishes. It can be a substitute for potatoes or other squash varieties, adding a unique twist to familiar recipes.
Preparation Methods of Chayote for Recipes
Preparing Chayote is straightforward. It can be eaten both raw and cooked. To prepare, wash the squash under running water to remove any dirt or residues. The skin is edible, so peeling is optional based on personal preference or specific recipe requirements. It can be sliced, diced, or chopped, depending on the dish.
Cooking Techniques
Chayote is remarkably adaptable to various cooking methods. It can be boiled, steamed, baked, sautéed, or even grilled. When cooked, Chayote retains a slightly crisp texture, making it a pleasant addition to dishes where a crunchy element is desired.
Serving Suggestions
In Mexican cuisine, Chayote is often served as a side dish, either sautéed with onions and tomatoes or as part of a salad. It’s also commonly incorporated into soups and stews. Its subtle flavor complements spices and herbs, allowing it to absorb and enhance the flavors of the other ingredients in a dish.
Mexican Chayote Squash Curry
An interesting culinary application of Chayote squash is in the preparation of Chayote squash curry. This dish showcases how Chayote can be seamlessly integrated into different world cuisines. Here, the Chayote is typically cooked with a blend of spice and other vegetables. The squash’s ability to maintain its texture and absorb flavors makes it an ideal candidate for such a dish. Although labeled a curry, the dish actually does not incorporate curry powder.
This Mexican Chayote Curry recipe (aka Chow Chow Curry) is great served on tortillas or with steamed rice.
How to Cook Mexican Chayote Curry
This Mexican Chayote Curry recipe (aka Chow Chow Curry) is a Mexican Chayote squash recipe that is great served on tortillas or with steamed rice.
Ingredients
- 1 lb chayotes, peeled
- 2 tbsp onion, chopped
- 1 garlic clove, chopped
- 6 lb tomatoes, roasted in stovetop until the skin is charred
- ¼ cup fresh cilantro, coarsely chopped
- 1 large green Anaheim chile, stemmed, deseeded and chopped
- 1 chopped red bell pepper
- ¼ cup Monterey Jack cheese, finely grated
- Pinch of red pepper flakes
- 2 tbsp olive oil
- ¼ cup water
- Salt and freshly ground black pepper to taste
Instructions
- Slice the peeled chayotes into 2’’ long strips, each about ¼’’ wide and set aside.
- Throw in the roasted tomatoes in a food processor, along with the garlic and pulse them into a smooth puree; set aside.
- Drizzle a lashing of oil in a large skillet and heat it over moderate flame.
- Toss the chopped onion into it, followed by the chopped chili and bell pepper and stir them all together to mix well.
- Sauté for about 3-4 minutes, stirring at times, until the onions soften.
- Pour in the pureed tomatoes and crush the red pepper flakes into it.
- Give it a nice stir until well combined and cook further for another 3 minutes while stirring often.
- Fold in the chayote juliennes until they are distributed evenly throughout the mixture and pour in the water.
- Adjust the seasonings and bring it to a simmer.
- Continue to simmer at moderately-low heat for about 15 minutes, stirring occasionally and stir in the chopped cilantro.
- Simmer further for another 5 minutes or until the chayotes are just cooked enough to remain moist.
- Spoon it into a serving bowl and sprinkle the grated cheese on top.
- Serve hot over tortillas or with steamed rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 7mgSodium: 156mgCarbohydrates: 29gFiber: 9gSugar: 19gProtein: 8g
Last Updated on December 12, 2023 by Carleen
