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Chayote guisado: recipe illustration
Everyday meals

Chayote guisado

Chayote simmered in a tomato and onion sauce flavored with culantro, the long-leaf coriander of Costa Rica. Tender and slightly sweet, it is served as a side dish with rice and beans.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the chayotes, cut them in half, remove the central pit and dice the flesh into cubes.
  2. Peel and thinly slice the onion, chop the garlic and culantro, and dice the tomatoes.
  3. In a saucepan, heat the oil over medium heat and sauté the onion and garlic for five minutes until translucent.
  4. Add the tomatoes and let them break down for ten minutes, stirring.
  5. Stir in the chayote cubes, culantro, salt, pepper and chile dulce, then mix well.
  6. Pour in the water, cover and simmer for 15 to 20 minutes over low heat, until the chayote is tender.
  7. Taste, adjust the seasoning and serve hot with rice.

Variations and tips

Version with eggs. Stir two beaten eggs into the sauce at the end of cooking and let them set gently.

Fish version. Add pieces of white fish to the sauce for a more complete dish.

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Original Ecomely recipe.