Sautéed Chayotes Recipe

Sautéed Chayotes Recipe

  • 3 chayotes
  • 2 large garlic cloves, coarsely chopped
  • 1 teaspoon Mexican oregano, crumbled
  • 1 teaspoon salt, or to taste
  • 2 tablespoons vegetable oil
  1. Peel and seed the chayotes and cut into ½-inch dice. Place in a medium-size saucepan, cover with cold water, bring to a boil over high heat, and cook for 5 minutes. Have ready a large bowl filled with ice water. Drain the chayotes and quickly plunge into the ice bath to stop the cooking. Drain well. Set aside in a bowl.
  2. With a mortar and pestle or the flat of a heavy knife blade, crush the garlic to a paste with the oregano and salt. Toss well with the diced chayotes. Let stand until ready to serve.
  3. In a medium-size skillet, heat the oil over medium-high heat until rippling. Add the chayotes with the garlic mixture that clings to them and cook, stirring constantly, until the moisture has evaporated, about 5 minutes. Serve at once.
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