Head to Mexico with this spicy and comforting recipe. Chayote, or chouchou, or christophine, simmers gently in a rich red sauce made from tomatoes and chipotle peppers, creating a perfect harmony of sweetness and heat. This versatile gluten-free dish can be enjoyed with corn tortillas or rice, ideal for a convivial and tasty meal. An original way to rediscover this vegetable with Mexican notes.

Chayote in Spicy Red Sauce (Mexico)

Mexico

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Preparation time 10 mins Cooking time 30 mins Total time 40 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 2 large chayote, cut into thick slices

• 400 g crushed tomatoes

• 1 onion, chopped

• 2 cloves of garlic, chopped

• 1 chipotle pepper in adobo sauce (or sweet pepper for less heat)

• 1 tsp smoked paprika

• 1 tsp cumin

• 2 tbsp olive oil

• Salt, pepper, and fresh coriander to serve

Preparation

1. Heat the oil in a pan and fry the onion and garlic until translucent.
2. Add the cumin, paprika, and chipotle pepper, and cook for 1 minute to release the flavors.
3. Add the crushed tomatoes, salt, and simmer for 10 minutes.
4. Add the chayote slices and a little water to prevent the sauce from drying out. Cover and cook over low heat for 30 minutes or until the chamottes are tender.
5. Serve hot with corn tortillas, garnished with fresh cilantro.

Keywords: Mexican chayote, chayote, christophine, chouchou, gluten-free vegetable recipe

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