Chayote in Spicy Red Sauce (Mexico)

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.

Preparation time 10 mins

Cooking time 30 mins

Total time 40 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

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

Read it online: https://glutenevasion.fr/recette/chayotte-en-sauce-rouge-epicee-mexique/